FOOD AND WAR

On May 20th, SSILL welcomed Rosa Mo, Ed.D., from the University of New Haven to talk to SSILL members and guests about food and its relationship with wartime.  The presentation mainly focused on World War II and how the countries involved dealt with making sure there was enough food for their people.

Rosa shared insight into how the nutritional needs of people during this time were met, due to rationing, as well as production innovations such as freezing and canning, allowed for food to be distributed around the globe.   Rosa shared examples of limited amount of food intake for victims of the Holocaust, and what kind of food they were able to receive.  It is hard to imagine people surviving these dire circumstances.  The SSILL members in attendance learned a lot on this topic and asked for Rosa to return to talk more on this subject.  SSILL will be sure to invite her back.  One member stated “So much we don’t know.  Fascinating to learn of the relationship between food and war, yes, please more.”  Another exclaimed, “Well informed, ambitious amount to cover – excellent, learned a lot!”