To read this delightful account of wartime eating is to comprehend for the first time our mothers’ fascination with liver. Livestock organs have today vanished from many supermarkets including items that butchers once creatively marketed as “variety meats”: calves’ brains, tongue, tripe and kidneys. None blighted so many childhoods as liver: liver loaf, minced liver, liver sauté, and fried liver and onions, a dense, grey, mealy dish that could only be choked down with ketchup. “Eat liver frequently,” decreed the 1944 Official Food Rules. An entire generation of homemakers took the admonishment to heart long after victory was ours. Food Will Win The War is a fresh and lively account of the Canadian dinner plate. It peers into the corners of the historical cupboard to uncover the most intriguing details of the home front experience. Researchers rarely delve into diet in documenting the past, though the results are always revealing. Who is not wiser on learning Lester Pearson’s favourite lunch was a poached egg? Or that Britain’s Ministry of Food decreed rice soup with haddock as Christmas Day supper in 1917? READ MORE



