New book explores life on the WWII chow line

June 20, 2013 — Print this Page

From The Star, Port St. Joe:

Kent Whitaker has an appetite for great food and the great stories that birthed the recipes.

His latest book, Bullets and Bread, Feeding the Great to the Grunts in World War II, is a culinary history of the best and worst that WWII had to offer as told through the soldiers who had to eat it.

Bullets and Bread collects memories and anecdotes about the best and worst chow served up from basic training to Europe, Africa and the Pacific, discusses Allied ration development and the modernization of America’s food production and the quality of chow on ships, subs, the trenches, PT Boats and bombers.

Read the entire article.

Printed from the History Publishing Company website, visit .

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