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This is a curated and comprehensive collection of the most important works covering matters related to national security, diplomacy, defense, war, strategy, and tactics. The collection spans centuries of thought and experience, and includes the latest analysis of international threats, both conventional and asymmetric. It also includes riveting first person accounts of historic battles and wars.Some of the books in this Series are reproductions of historical works preserved by some of the leading libraries in the world. As with any reproduction of a historical artifact, some of these books contain missing or blurred pages, poor pictures, errant marks, etc. We believe these books are essential to this collection and the study of war, and have therefore brought them back into print, despite these imperfections.We hope you enjoy the unmatched breadth and depth of this collection, from the historical to the just-published works.
This is a curated and comprehensive collection of the most important works covering matters related to national security, diplomacy, defense, war, strategy, and tactics. The collection spans centuries of thought and experience, and includes the latest analysis of international threats, both conventional and asymmetric. It also includes riveting first person accounts of historic battles and wars.Some of the books in this Series are reproductions of historical works preserved by some of the leading libraries in the world. As with any reproduction of a historical artifact, some of these books contain missing or blurred pages, poor pictures, errant marks, etc. We believe these books are essential to this collection and the study of war, and have therefore brought them back into print, despite these imperfections.We hope you enjoy the unmatched breadth and depth of this collection, from the historical to the just-published works.
"Everyday Foods in War Time" from Mary Swartz Rose. Influential American laboratory scientist and educator (1874-1941).
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.