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Hot, delicious food on the front line plays a far more crucial role for soldiers than for civilians in peacetime. Regular meals during wartime not only maintain combat readiness but also have great moral significance. The standard US field kitchen in World War II could serve 150–180 people. These kitchens were part of a company’s structure but often combined into larger battalion kitchens. They were typically located away from direct combat lines, deeper in the rear, which eased the supply of provisions. Food preparation relied on M-1937 field stoves, which ran on liquid fuel. These versatile stoves allowed for frying, baking, or stewing various dishes—even pies. Cooks strived to provide soldiers with hot meals at least twice daily. While most of the food was hearty and calorie-rich, American soldiers occasionally enjoyed treats like roast turkey when possible.
