Ever since the U.S. Army drew its first “line in the sand” at Lexington, MA, in the days of the American Revolution, commanders have been responsible for providing their soldiers with quality subsistence in a variety of environments and tactical situations.
The basic importance of wholesome food to armies and navies has been acknowledged by military men from the very beginnings of organized warfare.
Gives an excellent historical overview of Operational Ration development from the Revolutionary War to the end of World War II.
Long before Napoleon uttered his now famous words, “an Army travels on its stomach,” much thought had been given by warring nations to the problem of providing nourishment for their fighting men.
As a running review of the various changes in the Army ration from the Revolutionary period to date, introductions to the study of the detailed tables following the items here within may be of interest.
The purpose of this article is to provide the essential facts pertaining to operational rations, food packets, and ration supplements used by the Armed Forces.
Rations are the issue of a fixed amount of foodstuffs for a given period of time. Billy Yank drew two types of rations.
Food is the most important element in combat efficiency says the General Chairman of the Conference on Military Subsistence in his opening address, delivered on April 1st at the Army War College.
As the Army has grown, and as more and more men have gone overseas, the food requirements have grown too. Supply lines are longer, and that means a larger amount of food per soldier must be put into the pipelines.
In order to get the program in operation, the Food Service Branch, Subsistence Division, OQMG, was organized.
For a few months after the European Theatre of Operations was initiated, the American soldier lived on the straight British ration.
Hardly had the School been merged before it was benefit from a laboratory devoted to research in Army subsistence problems, and the growing world crisis foreshadowed the imminent necessity for new and better emergency rations.
The fact that the meals served in Korea are better than any served before under battle conditions in something in which the Quartermaster troops of the Far East Command take great pride.
During Operation Desert Shield/Storm, the primary individual ration was the MRE Group rations included unitized T-Rations, unitized B-Rations and A-Rations.
Here the author provides a brief introduction to the space subsistence program and advocates a greater involvement of the Corps in the space subsistence mission.
The Market Center system was first organized in 1941 as a procurement system for fresh fruits and vegetables for the Army.
The future of Army food is happening now at the Natick Research, Development and Engineering Center in Natick, MA.
