Grandma's Wartime Kitchen: World War II and the Way We Cooked Summary and Reviews

Grandma's Wartime Kitchen: World War II and the Way We Cooked
by Joanne Lamb Hayes

Grandma's Wartime Kitchen: World War II and the Way We Cooked
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Book Summary Information

Author: Joanne Lamb Hayes
Foreword: Jean Anderson
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2000-11-08
ISBN: 0312253230
Number of pages: 256
Publisher: St. Martin's Press

Book Reviews of Grandma's Wartime Kitchen: World War II and the Way We Cooked

Book Review: Historically flawed
Summary: 2 Stars

As a cultural historian of the World War II home front, I find this book, as well as Lamb's companion piece on wartime baking, significantly flawed in numerous ways. For example, in her discussions of the the home front and rationing she twice writes that meat rationing began in late February 1943, when in fact it began on March 29. She asserts that there were never shortages of poultry, eggs, milk, or pork, when numerous articles in Business Week and in advertisements by food producers like Swift and Borden make it very clear that there were periodic shortages of these meat and dairy products. She often contradicts herself or what she quotes; at one point lamb asserts that the government's new nutrition program took all American housewives by storm, yet just a few pages later she quotes a contemporary source that found most war workers were sent to work by their wives with nutritionally-poor breakfasts.

As for the recipes themselves, Lamb variously implies or outright states that most have been modified for the modern cook and kitchen, so in fact many of the recipes in the book are not truly representative of home front cooking during the war at all.

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