Military Field Rations Around the World
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James Joyner | Thursday, March 29, 2007 |
Tony Karon offers an interesting survey of the field rations issued to several armies around the world.
They include Mackerel Stewed Beef Indian chicken and rice, sauté of rabbit, and mutton stew flageolets served in an earthenware dish with a “gorgeous little cooker” in the French Army (insert your own jokes here) and exotic foreign fare such as Cevapcicci (Yugoslavian Sausages) and Hungarian ghoulash in the German Einmannpackung. Karon also questions the wisdom of the issuance of rations using “an alchohol based cooking system” to the Russian military.
He’s soliciting reader comments on the exotic fare of armies in places ranging from China to Afghanistan.
via Andrew Sullivan’s Daily Dish, which is for once about food.
About the Author: James Joyner is the publisher of Outside the Beltway and the managing editor of the Atlantic Council. He's a former Army officer, Desert Storm vet, and college professor with a PhD in political science from The University of Alabama. He lives just outside the Beltway in Alexandria, Virginia with his wife and infant daughter.
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One picture is worth a thousand words.
Unless you're missing a comma, I can't even imagine what "Mackerel Stewed Beef Indian chicken and rice" might be like.
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