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The Army Catering Corps (ACC) was a corps of the British Army responsible for the feeding of all Army units. It was formed in 1941 and amalgamated into the Royal Logistic Corps in 1993. Army cooks preparing stew in the kitchens at Aldershot Barracks, November 1939
A World War II-era field kitchen used by the Czechoslovak Army. A field kitchen (also known as a battlefield kitchen, expeditionary kitchen, flying kitchen, or goulash cannon) is a kitchen used primarily by militaries to provide hot food to troops near the front line or in temporary encampments.
The history of catering involves the development and evolution of the service industry that provides food, beverage, and other event services. The word catering comes from the Latin word cater, which means to provide. The business of providing food for parties, meetings, and other gatherings has been around for millennia, with traces back to ...
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The first American military ration established by a Congressional Resolution, during the Revolutionary War, consisted of enough food to feed a man for one day, mostly beef, peas, and rice. [3] During the Civil War, the U.S. military moved toward canned goods. Later, self-contained kits were issued as a whole ration and contained canned meat ...
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse ...
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The Australian Army Catering Corps (AACC) is the corps within the Australian Army that is responsible for preparing and serving of meals. The corps was established on 12 March 1943. The corps was established on 12 March 1943.