Throughout history, wars have shaped what and how people eat. Resource scarcity, ingenuity, and survival often dictated wartime diets, giving rise to some fascinating and unexpected culinary adaptations. Wartime diets were born of necessity, resourcefulness, and survival. Many of these foods, despite their grim origins, remain culturally significant or have evolved into modern staples. Exploring them can deepen our appreciation for resilience and culinary history. Here are 20 foods eaten during wars, their historical contexts, and tips for modern exploration.
Hardtack
History: Known as “ship’s biscuit,” this long-lasting cracker sustained soldiers during the American Civil War, Napoleonic Wars, and beyond. It was so tough it often had to be soaked before eating.
Modern Tip: Recreate hardtack with flour, salt, and water for camping or emergency kits.
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Trench Stew
History: Soldiers in WWI trenches often combined whatever they had—potatoes, canned meat, and sometimes foraged plants—into stews cooked over open flames.
Modern Tip: Try a hearty vegetable-and-meat stew to evoke the era’s rustic flavors.
Bread Made with Sawdust
History: During WWI and WWII, sawdust or wood pulp was added to bread to stretch flour rations.
Modern Tip: Substitute with high-fiber alternatives like bran or whole grains for texture.
Acorn Flour Bread
History: Used as a wheat substitute during rationing in WWII, especially in Europe.
Modern Tip: Leach acorns to remove bitterness and grind them into flour for a nutty, gluten-free option.
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Weevil-Infested Rations
History: Soldiers often consumed hardtack or grains infested with weevils, as removing pests wasn’t always an option.
Modern Tip: Skip the bugs and try incorporating sustainable insect protein powders into baking for an adventurous touch.
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Turnip Stew
History: The “Turnip Winter” of 1916-1917 in Germany forced civilians to rely on turnips when other crops failed.
Modern Tip: Turnip soup is nutritious and flavorful—roast the vegetable first for added depth.
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Pemmican
History: Indigenous to North America, pemmican—a mix of dried meat, fat, and berries—was a high-energy food used by explorers and soldiers.
Modern Tip: Perfect for hikers, pemmican can be made with lean meat and dried cranberries.
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Dandelion Greens
History: A vital source of vitamins during WWII rationing, foraged greens like dandelions became staples in salads and soups.
Modern Tip: Sauté with garlic and olive oil for a nutrient-packed side dish.
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Cabbage Soup
History: During sieges and rationing, cabbage was a cheap, readily available ingredient used to create soups and stews.
Modern Tip: Enhance this classic with potatoes and smoked meat for a satisfying meal.
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Ersatz Coffee
History: With coffee beans scarce, substitutes like chicory, barley, and roasted acorns became common during WWII.
Modern Tip: Chicory coffee is now a trendy caffeine-free alternative.
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Tree Bark Flour
History: Inner tree bark was ground into flour during the Siege of Leningrad in WWII.
Modern Tip: Use pine bark powder sparingly in baking for a rustic, woodsy flavor.
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Grasshoppers and Locusts
History: In some conflicts, insects were a reliable source of protein, especially in areas where they were abundant.
Modern Tip: Try roasted crickets or locusts as a snack or garnish—they’re becoming gourmet!
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Horse Meat
History: When other protein sources ran out, horses were slaughtered during times of siege, such as in Paris in 1870.
Modern Tip: Horse meat is still consumed in some cultures; for a similar flavor, use lean beef.
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Spam
History: Introduced during WWII, Spam became a staple for soldiers and civilians due to its long shelf life.
Modern Tip: Experiment with Spam in stir-fries or fried rice for a savory twist.
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Ration Chocolate
History: Soldiers in WWII were issued high-calorie, dense chocolate bars to keep them energized.
Modern Tip: Make your own “survival chocolate” with dark chocolate, nuts, and dried fruit.
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Fish Guts and Offal
History: Waste was unacceptable in wartime, so every part of the fish or animal was consumed, often in soups or stews.
Modern Tip: Use fish heads for stock or try liver pâté for a nod to this frugal practice.
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Squirrel and Rabbit
History: Game meat became a necessity in rural areas during WWII.
Modern Tip: Rabbit stew is a hearty, ethical way to pay homage to this resourceful tradition.
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Blood-Based Foods
History: Blood was used to create high-protein dishes like puddings and pancakes during times of scarcity.
Modern Tip: Black pudding is still popular in many cuisines; pair it with eggs for breakfast.
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Boiled Leather
History: In extreme cases, starving people boiled leather belts or shoes to extract nutrients, as seen in the Taiping Rebellion.
Modern Tip: Substitute with plant-based gelatin for a culinary homage without the inedibility.
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Root Vegetable Mash
History: Root vegetables like turnips, parsnips, and carrots were mashed to mimic scarce potatoes during WWII.
Modern Tip: Mix root vegetables for a colorful and flavorful alternative to mashed potatoes.
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