The Reality of the War-time Kitchen

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This post is set to introduce you to the realities of the war-time kitchen!

Britain relied heavily on imports of raw materials, produce and other supplies being shipped in from outside the country. Without imports during the Second World War, Britain had to devise a plan to sustain the stomachs of its people, without the supplies from other countries. As, I have suggested in previous posts the British people were encouraged to cultivate land for food production, promoting self-sufficiency. However, self-sufficiency was also promoted in the kitchen.

Fig. 1:Victory in the Kitchen: Wartime Recipes, p.6 
Food rationing was devised in 1940, with a purpose of distributing food evenly amongst the population, preventing food shortages and potential famine. Ration books were issued to each individual within a household, providing people with access to the limited quantities of produce. People were required to register at their local shops, altering the experience of food shopping.

The Ministry of Food’s duty was to encourage self-sufficiency and create and devise recipes for the kitchen that could make the most of the limited supplies people had. The Ministry of Food also, championed healthy eating and a good diet, encouraging the consumption of vegetables.


They were heavily concerned with overconsumption and the prevention of excess food. The cleaning up of dishes after meals was also an issue touched upon. People were encouraged to limit washing up time, in order to save fuel and energy. The war period was a time of discipline, compromise and self-preservation.









Image cited: 

 Fig. 1: Museum, Imperial War. Victory in the Kitchen: Wartime Recipes. London: IWM, 2016. Print.


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