A temporary exhibition at The Fusilier Museum in Warwickshire explores the history of food in the Army over the last 200 years. Called Rations & Cookers – 200 Years of Food in the Army, it runs from February 15 to April 26. Visitors can see diaries from Warwickshire soldiers and artifacts from the Royal Warwickshire Regiment and the Royal Regiment of Fusiliers.
During World War One, soldiers often ate hard tack biscuits. These tough biscuits were made from flour, water, and a bit of salt. Chris Kirby, the museum’s manager, describes them as nearly indestructible, meant to last without spoiling. “If you tried to eat them, you’d break your teeth,” he mentioned. Soldiers even inscribed messages on these biscuits, and some examples are on display.
By World War Two, soldiers enjoyed more variety in their meals. Their rations included tinned and dry foods, creating a more balanced diet. The exhibition features ration containers from this era, including some from the German side. “The spoon is the most essential utensil a soldier has,” Kirby said, reflecting on its importance over a knife or fork.
The exhibition goes back to the Boer War in 1899, highlighting items like chocolate bars that are well-preserved. “I don’t understand how anyone could resist eating them,” Kirby joked about the chocolate. Additionally, there’s a special talk on March 1 by Paul Colbourne, a WW1 expert and former National Geographic correspondent, further exploring the food history of soldiers.