The Second World War and it’s Impact on Food.
World War II was a time of great hardship and sacrifice for the British people. The war disrupted the supply of food from abroad, forcing the government to introduce rationing and other measures to ensure fair and adequate distribution of foodstuffs. How did these wartime conditions affect the eating habits and tastes of the British population? In this blog post, we will explore some of the ways that WWII changed British food preferences, both during and after the war.
Rationing and its effects
One of the most significant impacts of WWII on British food preferences was rationing. Rationing was a system of controlling the amount and type of food that each person could buy, using coupons and points. Rationing began in January 1940 with bacon, ham, butter and sugar, and gradually extended to other products such as meat, cheese, eggs, milk, tea and biscuits. By mid-1942, most foodstuffs were rationed, except fresh vegetables, fruit, fish and bread.
Rationing had several effects on British food preferences. First, it reduced the consumption of imported foods that were normally part of the British diet, such as meat from Argentina, dairy products from Australia and New Zealand, and wheat from the USA and Canada. This meant that people had to rely more on local and seasonal produce, such as potatoes, carrots, cabbage, apples and pears. Second, it encouraged people to grow their own food in gardens, allotments and even rooftops. The government promoted the ‘Dig for Victory’ campaign, which urged people to cultivate vegetables and fruit to supplement their rations. Third, it stimulated creativity and innovation in cooking, as people had to make do with limited ingredients and find substitutes for scarce items. For example, people used dried eggs instead of fresh ones, made mock banana from mashed parsnip and banana essence, and experimented with different herbs and spices to add flavour to bland dishes.
Rationing also had some positive effects on British food preferences. It improved the health and nutrition of the population, as people ate more balanced diets with less fat, sugar and salt. The government provided extra milk and meals for expectant mothers and children, and issued leaflets and posters with advice on how to cook nutritious and frugal meals. Rationing also fostered a sense of sharing and cooperation among people, as they pooled their resources and exchanged recipes and tips. It also increased the appreciation for food and reduced waste.
British Restaurants and canteens
Another impact of WWII on British food preferences was the establishment of British Restaurants and canteens by the Ministry of Food. These were communal eating places that provided cheap (subsidised) and wholesome meals for those who could not cook at home, such as victims of air raids or factory workers. They also served as social hubs where people could meet and chat.
British Restaurants and canteens influenced British food preferences in several ways. First, they introduced people to new dishes and cuisines that they might not have tried before, such as curry, spaghetti bolognese or fish pie. Second, they exposed people to different regional specialties from around Britain, such as haggis from Scotland or Welsh rarebit from Wales. Third, they helped to standardize some aspects of British cuisine, such as portion sizes, cooking methods and presentation.
These canteens were set up by local authorities in various places, such as schools, church halls, or even temporary buildings. They served a three-course meal that usually consisted of soup, a main dish with meat and vegetables, and a pudding or fruit . Some examples of the dishes served at British Restaurants were roast beef with peas and potatoes, fish pie with carrots, vegetable stew with dumplings, apple crumble with custard, and jam sponge with white sauce. The British Restaurants were popular among people who were busy working or volunteering during the war, as well as those who had lost their homes or cooking facilities due to the German air raids . Some canteens also received donations from America and helped to feed people who were elderly, disabled, or otherwise in need. The British Restaurants were seen as centres of civilisation and social cohesion, where people from different classes and backgrounds could eat together and share their experiences of the war.
Post-war changes
The end of WWII did not mean the end of rationing or food shortages. In fact, some products became even scarcer after the war due to trade disruptions and bad harvests. Rationing continued until 1954 for some items such as meat, cheese and butter. However, some changes in British food preferences that occurred during the war persisted after it.
One change was the increased consumption of fresh vegetables and fruit that people had grown accustomed to during the war. Another change was the popularity of convenience foods that were introduced after the war, such as canned soup, frozen peas or instant coffee. These products appealed to people who wanted to save time and effort in cooking after years of hardship. A third change was the diversification of British cuisine due to immigration from former colonies such as India, Pakistan or Jamaica. These immigrants brought with them their own culinary traditions and spices that enriched the British palate.
In conclusion
WWII had a profound impact on British food preferences that lasted beyond the war itself. The war challenged people to adapt to new circumstances and cope with scarcity and uncertainty. It also opened up new possibilities and experiences for people who had to explore different ways of eating and cooking. The war shaped British food preferences in terms of what people ate, how they cooked it and where they ate it.
