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This category contains articles supported by the Military culture, traditions, and heraldry task force which have been rated as "Project-Class".Articles are automatically placed into this category when the corresponding rating is given and the appropriate parameter is added to the project banner; please see the assessment department and the project banner instructions for more information.
The catering industry of this time was largely a part of royal and noble households. Food was a vital part of their culture and religious practices, and many of the foods prepared for these events, such as bread, fish, and various types of meat, were commonly found in the diet of these civilizations. [5] [6]
In 1938 Leslie Hore-Belisha, the Secretary of State for War, appointed Sir Isidore Salmon as Honorary Catering Adviser for the Army. [1] Salmon produced a report recommending various reforms including the appointment of Richard Byford (a former catering manager at Trust House Hotels) as Chief Inspector of Army Catering and the creation of a school of catering at St. Omer Barracks in Aldershot ...
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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.
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