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‘The German army of World War II fed their men from field kitch�ens like these. The cooks risked danger and adversity to deliver hot meals to the soldiers at the front. Now World War II reenactors have put the field kitchen back to work. This book looks at the role the field kitchen played in World War II, as well as how a lovingly-restored vintage field kitchen is once again cooking authentic, hot food for hungry German soldiers.’
- Sales Rank: #1608001 in Books
- Brand: Brand: Schiffer Publishing
- Published on: 2011-02-28
- Original language: English
- Number of items: 1
- Dimensions: 11.30" h x .70" w x 8.60" l, 22000.00 pounds
- Binding: Hardcover
- 160 pages
- Used Book in Good Condition
Most helpful customer reviews
9 of 10 people found the following review helpful.
GULASCHKANONE: THE GERMAN FIELD KITCHEN IN WORLD WAR II AND MODERN REENACTMENT
By Robert A. Lynn
GULASCHKANONE: THE GERMAN FIELD KITCHEN IN WORLD WAR II AND MODERN REENACTMENT
SCOTT L. THOMPSON
SCHIFFER MILITARY HISTORY, 2011
HARDCOVER, $49.99, 146 PAGES, ILLUSTRATIONS, PHOTOGRAPHS, GLOSSARY, DIAGRAMS
"An army marches on its stomach" stated Napoleon Bonaparte and the German field kitchen or Gulaschkanone provided every German soldier at least one hot meal per day. The Germans set up a chow system that, when it wasn't getting shot up by Allied fighters, was second to none. The daily ration for each German soldier was set up by the OKW, with full account taken of the man's employment and theater of operations. As a matter of policy, the German Army planned to live off the land in the territory it occupied, and it therefore confiscated or purchased food for men and animals wherever possible, using these foodstuffs to supplement or replace military rations. The German Army usually maintained a ten-day reserve for every soldier on its established strength. The daily ration (Portionsatz) included three meals, to include (expressed proportionally in relation to the total daily amount) breakfast (1/6), lunch (1/2), and evening meal (1/3). The various categories of Portionsatz (to each of which was added a small issue of wine during the summer months).
The rations were divided into the following types: Type 1, Type II, Type III, Type IV, Iron Rations, Combat and Close Combat Ration Packs, March Ration, and Animal Rations.
When fresh meat was provided for butchery and inclusion in the various types of full rations-Types I through IV, divisional butchery platoons could process 40 beef cattle (40,000 meat rations), 80 pigs (24,000 meat rations) or 240 sheep (190,000 meat rations) per day. Meanwhile field bakery companies could produce between 15,000 and 19,2000 bread rations every day.
Wherever possible, meals were cooked centrally by horse-drawn wood-burning field kitchens or Gulaschkanone in non-mechanized units and by equivalent field cooking ranges mounted on trucks for Panzer and Panzergrenadier units. Field kitchens were categorized either as large (catering for 125-225 men) or small (catering for 50-125 men), with other types of field cooking equipment issued to units of less than 60 men. The Gulaschkanone or field kitchen was an efficient means of providing large quantities of nourishing hot meals with the minimum of resources. Meal menus regularly included potatoe soup, pea and ham soup, and all sorts of stews. Generally, such meals were accompanied by a bread or biscuit ration.
GULASCHKANONE: THE GERMAN FIELD KITCHEN IN WORLD WAR II AND MODERN REENACTMENT has been written by a modern American reenactor of the 2nd Panzer Division who acquired a 1939 German field kitchen and restored it. Packed with excellant photographs as well as recipes and a detailed breakdown of all the parts that made up a field kitchen, the reader won't be disappointed when they purchase this book. Author Scott L. Thompson looks at the role that the field kitchen played in World War II and does an outstanding job of shedding new light on a subject that is rarely covered and/or discussed in regard to World War II history.
Lt. Colonel Robert A. Lynn, Florida Guard
Orlando, Florida
5 of 5 people found the following review helpful.
Wonderful book on an important but obscure topic that shouldn't be.
By Stephan Novobilsky
At first glance you might wonder why you would spend the money on a large format book with such an obscure topic.
However, it is well worth the money, as it is a great insight into how armies get fed in the field, specifically the German Army in WWII.
It's been written that amateurs study military tactics, but professionals study logistics.
This reviewer became interested in German field cooking after reading the relevant sections on German Rations and the field kitchen in the "US Army Manual on the German Army." Even though what little WWII re-enacting I do is Soviet. Another item that whetted my interest was coming up to Fort Indiantown Gap for the annual Bulge re-enactment on cold days in January, and smelling the chow cooking in Scott's kitchen. Usually can't identify what it is, but it makes you want to grab a mess tin and get into the chow line.
The book has an excellent photo spread showing how a meal was cooked from start to finish, ending up with the delivery of hot food to the various units in the line.
The author goes into fairly good detail of the potential recipies, including pointing out that most of the time, if the German supply line was functioning, they were cooking using relatively fresh food, including fresh vegetables, and meat from the division "butcher platoon" which was responsible for converting meat on the hoof into cuts that could be used by the field kitchens at company level. Fresh bread was also provided by a division level bakery.
Some of the trivia about the food itself is fascinating, including the direction to the cooks to ensure the meat was in big enough chunks to be seen by the soldier. Most of the recipes had a fairly large fat content. In addition to providing calories and fuel for the soldiers, a large fat content had the advantage that once the food cooled in the mess kit, it would congeal and stay put.
This is in direct contrast to U.S. Army practice, during WWII, which relied very heavily on what was called a "B" ration, which was largely canned or dried to avoid the need for refrigeration.
Of course, if Allied bombers were tearing up the supply lines, the chow got pretty slim.
A couple of minor quibbles. First, I would have liked to seen more emphasis on the recipes.
Secondly, while Scott does describe the stowage in the "limber cart" portion of the field kitchen, perhaps a better description of the intent of the "iron rations" carried on board would be in order for those not familiar with it from other sources. The iron rations consisted of 200 cans of meat and 200 packages of a long term storage biscuit or cracker. The intent of these "iron rations" was that they were only to be used in an emergency, when food was not coming up through the normal supply channels, and were only to be used on authorization of an officer.
This book does have the effect of somewhat humanizing the WWII German soldier, showing that regardless of your nationality, there is something to be said for dry socks and hot chow when you are in combat.
All in all a wonderful book, I would give it six stars out of five. Another reviewer stated that Scott's book is a "labor of love" and they were right.
Now, if you'll pardon me, I've got to figure out how to crash 2nd Panzer's chow line at Reading, dressed as a Soviet rifleman.
7 of 8 people found the following review helpful.
Gulaschkanone: The German Field Kitchen in World War II and Modern Reenactment
By Debbie Pool
I just finished reading my copy and am very pleased to add it to my library. As a non reenactor type I found the authors personal story of locating and restoring a Field Kitchen to its former glory to be quite entertaining. The decision to approach the topic in the first person elevated the book from a simple sterile reference to a quite entertaining and educational experience. The current day pictures bring the whole story to life. It is a must have book for anyone wanting to understand the day to day life of the German soldier in WWII. I certainly recommend it.
Regards Jim Pool
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