World  War  II Foods

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“WWII Recipes”

 

Fun Facts

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• WWII took place from 1939-1945, this occurred directly following the Great Depression (1929-1939)

• Food rationing programs were created and monitored by the OPA (Office of Price Administration). Ration points did not have dollar value but were used in conjunction with money to purchase food.

• The first and last item to be rationed in the US was sugar.

• Red stamps were for meat and cheese items. Blue stamps were for canned goods and processed foods.

• Victory gardens were promoted, as in previous wars, to increase the US production and consumption of fresh fruits and vegetables. They boosted morale and community beautification as well.

• Meat was one of the most highly rationed items. Stores promoted variety meats (liver, tongue, kidney, and hearts) because they were still great sources of protein but did not cost any ration points.

• Eggs were rarely rationed in the US but seen as a sign of abundance. Eggs were manufactured into powder form to be sent to our overseas allies who did not have large egg productions.

• Butter was a rationed item, a little as 2oz a week per person, so margarine became a popular substitute. It was initially white so the package included a yellow dye that could be massaged into the product giving it the illusion of butter.

• The Food & Nutrition Board created a chart of 7 basic food groups that all American’s needed to consume. They included Green & Yellow Vegetables, Oranges/Tomatoes/Grapefruit, Potatoes & other Vegetables, Milk & other Milk products, Meat/Poultry/Fish/Eggs, Bread/Flour/Cereals, and Butter & Fortified Margarine.

 

Recommended Reading List

1. “Feeding the Nation in World War II” – Craig Armstrong

2. “Eating for Victory: Food Rationing and the Politics of Domesticity” – Amy Bentley

3. “Grandma’s Wartime Kitchen: WWII and the Way We Cooked” – Joanne Lamb Hayes

 

 

 

 

 

 

 

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