Canned food - the history of creation, what canned food was available during the First World War

The military command needed huge volumes of cheap and high-calorie food, which did not spoil for a long time and which could be transported over long distances.

The armies of millions in trenches and trenches ate mainly canned food. Throughout the war, soldiers on the opposing sides received low-quality canned food: beans, cereals, and cheap meat. It was at this time that the meat stew that is widely used today became widespread. By the way, the cans had to be opened with a bayonet.

It is worth noting that in the warring Russian Empire, canned food was also actively used. In 1915, Russian manufacturers began producing stewed meat in self-heating cans. They were invented by Evgeny Fedorov back in 1897. The essence of his invention is that when the bottom was turned, the water came into contact with quicklime, as a result of which a lot of heat was released. The military recalled that this invention made it possible to eat even during reconnaissance. After all, there was no need to light a fire to get hot food. During the First World War, so many canned foods were made in Russia that both the whites and the reds fed on them throughout the civil war.

By 1916, France, thanks to increased military purchases, began to improve the quality of canned food.Full-fledged meals appeared in jars, which only needed to be heated. For example, in 1917, French soldiers had at their disposal canned rooster in wine, beef bourguignon, and vichyssoise soup.

At the same time, Italians were experimenting with their favorite pasta. Spaghetti Bolognese, ravioli, and minestrone soup were canned.

But in the British army by 1917 there was a sharp shortage of canned food. The command was even forced to give the soldiers amphetamines so that they would not be so picky about food.

Whatever you say, everyone has their own history of canned food, although as a result we got one common to all. We invite you to watch a video from the YouTube channel “365 Days” entitled “The Ordinary History of Canned Food”.