Janet Macdonald, author of the acclaimed Feeding Nelson's Navy, now turns her attention to food in the British Army over the past two centuries. Napoleon's remark 'an army marches on its stomach' has become an over-used cliche. It is a simple statement and undoubtedly true, but like many such simple statements, the actuality of what fills that stomach and how it is provided is far more complex.The more you think about this subject, the more questions come to you: what did the British soldier eat: how was it cooked? Did it provide a proper diet or were there health problems from vitamin and other deficiencies? Did all ranks eat the same way? Who organised the whole thing? Here then, are the answers to those questions, with some insights into the personalities who made a difference—the unsung heroes of the British military machine.
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.
During the Second World War, how were the multitude of items required by the soldiers in the front line selected, ordered and delivered, and how were they produced? In this the second volume in her detailed, scholarly study of the army’s logistical system, Janet Macdonald describes the necessity for central advanced planning for each expeditionary force as well as those engaged in home defence, and the complex organization of personnel who performed these tasks, from the government and military command in London to those who distributed the equipment on the battlefield. Armies have always required large amounts of material, but by the Second World War the numbers of men involved had grown exponentially, their equipment had become mechanized and their deployment was world wide. Elaborate planning and administration at every level had to ensure that items of all kinds were collected, transported and handed out in every theatre of the war. The scale of the operation was enormous and it had to be performed to critical timetables and was sometimes threatened by enemy action, and it was vital to the army’s success.
Sir John Moore is perhaps the second most famous British soldier of the Napoleonic Wars after the Duke of Wellington, yet his remarkable career has been neglected in comparison to his celebrated contemporary. His death in battle at Corunna overshadows the wide range of his earlier campaigns and his achievements as an innovative soldier. Janet Macdonalds fluently written and insightful biography focuses on the development of his character as well as his career as a commander. From it emerges a many-sided portrait of a fascinating man and an outstanding soldier, a key figure in the history of the British army. Admired by his peers but distrusted by his political masters, Moore was a controversial figure. He is best known for saving the British army in Spain by leading the retreat to Corunna, but he is also credited with developing the training system that enabled Wellingtons army to beat the French in Spain and at Waterloo. Janet Macdonalds account will rekindle interest in a leading actor in the struggle against the French revolutionary and Napoleonic armies.
A seminal work and examination of the psychopathology of journalism. Using a strange and unprecedented lawsuit by a convicted murder againt the journalist who wrote a book about his crime, Malcolm delves into the always uneasy, sometimes tragic relationship that exists between journalist and subject. Featuring the real-life lawsuit of Jeffrey MacDonald, a convicted murderer, against Joe McGinniss, the author of Fatal Vision. In Malcolm's view, neither journalist nor subject can avoid the moral impasse that is built into the journalistic situation. When the text first appeared, as a two-part article in The New Yorker, its thesis seemed so radical and its irony so pitiless that journalists across the country reacted as if stung. Her book is a work of journalism as well as an essay on journalism: it at once exemplifies and dissects its subject. In her interviews with the leading and subsidiary characters in the MacDonald-McGinniss case -- the principals, their lawyers, the members of the jury, and the various persons who testified as expert witnesses at the trial -- Malcolm is always aware of herself as a player in a game that, as she points out, she cannot lose. The journalist-subject encounter has always troubled journalists, but never before has it been looked at so unflinchingly and so ruefully. Hovering over the narrative -- and always on the edge of the reader's consciousness -- is the MacDonald murder case itself, which imparts to the book an atmosphere of anxiety and uncanniness. The Journalist and the Murderer derives from and reflects many of the dominant intellectual concerns of our time, and it will have a particular appeal for those who cherish the odd, the off-center, and the unsolved.
An in-depth look at the logistics of keeping the British Army fed, clothed, armed, and supplied during World War I. Napoleon famously said that an army marches on its stomach, but it also marches in its boots and its uniforms, carrying or driving its weapons and other equipment, and all this material has to be ordered from headquarters, produced and delivered. Janet Macdonald’s detailed and scholarly new study explains how this enormously complex task of organization and labour was carried out by the British army during the First World War. She describes the personnel who performed these tasks, from the government and military command in London to those who handled the items in the field. They were responsible for clothing, accommodation, medicine, transport, hand weapons, armament, and communications—a vast logistical network that had evolved to keep millions of men in the field. This meticulously researched account of this important subject—one which has hitherto been neglected by military historians—will be essential reading and reference for anyone who is interested in the modern British army, in particular in its organization and performance in the First World War.
An examination of the Royal Navy's Victualling Board, the body responsible for supplying the fleet. During the French Revolutionary and Napoleonic Wars, the Royal Navy increased its manpower from fewer than 20,000 to more than 147,000 men, with a concomitant increase in the quantities of food and drink required to sustain them.The organisation responsible for this, the Victualling Board, performed its tasks using techniques and systems which it had developed over the previous 110 years. In terms of actually delivering supplies to warships, troopships and army garrisons abroad, the Victualling Board performed well given the constraints of long-distance communications and intermittent difficulties in obtaining supplies. However, its other areas of responsibility showed poor performance, as evidenced by the reports of several Parliamentary enquiries. This book examines in detail the processes by which the Victualling Board performed its core and non-core tasks, identifying the areas of competence and incompetence, and establishing the underlying causes of the incompetencies. JANET MACDONALD, author of the highly acclaimed Feeding Nelson's Navy (Chatham, 2004), has recently completed a thesis at King's College London. After a business career, and running an equestrian organisation, she spent ten years as a freelance writer, publishing more than thirty books.
“A volume that demystifies these vegetables and presents a hundred or so recipes that are simple and, for the most part, economic to prepare.” —Mostly Food & Travel Journal Everyone knows and loves the traditional pumpkin—plump and golden carved into a Halloween lantern—and perhaps you’ve prepared a pumpkin pie or a thick pumpkin soup. But in the last few years other more interesting and varied varieties such as patty pans, kabocha, butternut, acorn, and spaghetti squashes have become available from farmer’s markets and allotment gardeners. For all those cooks who have wondered what to do with these glorious new vegetables, or those who simply want some inspirational ideas for the good old pumpkin or what to do with that glut of zucchini—here are the recipes. From Pumpkin and White Bean Soup to Minted Zucchini Soup; from Squash Couscous to Zucchini Bread; from Spicy Pumpkin, Rum, and Raisin Ice Cream to Pumpkin Wine, there are over one hundred easy-to-prepare dishes such as stews, pasta sauces, pickles, relishes, cakes, breads, quiches, biscuits, and jams, to take you through the entire year. For those enthusiasts who like to grow their own produce there are cultivation instructions and seed sources as well as advice on picking, storing, and a guide to varieties. “This book offers countless recipes for all varieties of squash. There are sweet and savoury recipes alike, including a few surprises.” —Mutherfudger
A handbook for those cooks who have wondered what to do with the new varieties of squash and also those who want more recipes using pumpkins. From Butternut Squash and Apple Soup to Courgette Bread and Succotash, there are over 100 easy-to-prepare dishes throughout the year. There are ideas on using pumpkin and squash as decoration, including a harvest festival offering of a giant pumpkin. For those enthusiasts who like to grow their own produce, there are cultivation tips, instructions and seed sources.
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