Beyond Hardtack

Von Hassell, Agostino; Dillon, Herm; Jean-Bart, Leslie
March 2007
Military History;Mar2007, Vol. 24 Issue 1, p60
The article focuses on the elegant military food rations for Italian and French Battalions based on the book "Military High Life: Elegant Food Histories and Recipes," by Agostino von Hassell, Herm Dillon and Leslie Jean-Bart. Von Hassell stated that the Italian marines serve themselves with superb foods while the U.S. marines ate only ready-to-eat meals during a military mission. Von Hassell describes the way the French Foreign Legion served their lunch. Several samples of military cuisines are presented.


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