Description - How the Pershore Plum Won the Great War by Professor Maggie Andrews
A rich history of how food production and shortages brought the communities of Pershore and the Vale of Evesham together during the First World War The First World War was won not just on battlefields but on the Home Front, by the men, women and children left behind. This book explores the lives of the people and communities in Pershore and the surrounding district in wartime, drawing on their memories, letters, postcards, photographs, leaflets and recipes to demonstrate the contribution of food, fruit and vegetables to winning the Great War. Pershore plums were used to make jam for the troops; but ensuring plums and other fruits and vegetables were grown and harvested required the labour of land girls, boy scouts, schoolchildren, Irish labourers and Belgium refugees. When submarine warfare became more intense, food shortages occurred and it became vital for Britain to grow more and eat less food. Housewives faced many challenges feeding their families and so in 1916 the Pershore Women's Institute was formed; providing many women with practical help and companionship during some of Britain's darkest hours in history. AUTHOR: Maggie Andrews is Professor of Cultural History at the University of Worcester, with a keen interest in the Home Front in Britain in both World Wars on which she has published a range of books and articles. She is the Historical Consultant for the BBC Radio 4 series Home Front, adviser to the BBC in the West Midlands on their World War One at Home Project, and is a member of the Women's History Network . SELLING POINTS: . Pershore plum jam was sent to the troops on the frontline . While the men were away fighting, harvesting the crops was performed by land girls, boy scouts, local schoolchildren, Irish labourers and Belgium refugees a true community spirit was shown by all . Featuring letters, postcards, newspapers articles, leaflets and recipes to show the contribution of food to winning the war . Includes such wartime recipes as jam made with salt and eggless sponge cake, demonstrating how families coped with rationing 50 b/w illustrations
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