Fitness Quote by Jeremiah Tower
““Any meal at the front was an exercise in war-time ingenuity and devotion of the lower classes for their officers. The Petite Marmite a la Thermit was from beef-broth cubes, the tinned Canadian salmon was called Saumon de Tin A & Q Sauce. The Epaule d'Agneau Wellington, N.Z. was army ration lamb, and the terrine of foie gras aux truffes was a can of foie gras that I had bought from the French commanding general. There was a salad of fresh lettuce from somewhere (no one asked in what or whose fertilizer it had been grown in since we would all soon be dead anyway) and the Macedoine de Fruits a la Quatre Bas was a can of mixed fruit. Then fresh strawberries soaked in Cognac. All the usual wines starting with an amontillado, Pommery Extra Sec, Chateau Steenworde Claret, Graham's Five Crowns Port, Bisquit Dubouche Grande Champagne Cognac, Brandy and a Waterloo Cup.””
About This Quote
Source Interview: Culinary memoir, “The Art of the American Table” (1995)
The passage satirically describes wartime meals, highlighting scarcity, improvisation, and class disparity in military dining.
In simple terms: War meals are improvised, reflecting social hierarchy and scarcity.
Key Takeaway
Recognize resourcefulness in hardship.
Themes
war
class
resourcefulness
Mood
critical
humorous
Type
satirical
observational
When to use this quote
- military rations
- culinary innovation
- historical context
Key Concepts
Food history
social critique
Questions to Reflect On
- How does scarcity inspire creativity?
- What does food reveal about power?
A Different Perspective
Satire may downplay genuine suffering.
