Combat-Ready Kitchen (Hardcover)

How the U.S. Military Shapes the Way You Eat

By Anastacia Marx De Salcedo, Anastacia Marx De Salcedo

Current, 9781591845973, 304pp.

Publication Date: August 4, 2015



Americans eat more processed foods than anyone elsein the world. We also spend more on military research.These two seemingly unrelated facts are inextricablylinked. If you ever wondered how ready-to-eat foodsinfiltrated your kitchen, you ll love this entertainingromp through the secret military history of practicallyeverything you buy at the supermarket.
In a nondescript Boston suburb, in a handful of lowbuildings buffered by trees and a lake, a group of menand women spend their days researching, testing, tasting, and producing the foods that form the bedrock ofthe American diet. If you stumbled into the facility, youmight think the technicians dressed in lab coats andthe shiny kitchen equipment belonged to one of thegiant food conglomerates responsible for your favoritebrand of frozen pizza or microwavable breakfast burritos.So you d be surprised to learn that you ve justentered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry.
Ever since Napoleon, armies have sought betterways to preserve, store, and transport food for battle.As part of this quest, although most people don t realizeit, the U.S. military spearheaded the invention ofenergy bars, restructured meat, extended-life bread, instant coffee, and much more. But there's been aninsidious mission creep: because the military enlistedindustry huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever tohelp develop and manufacture food for soldiers on thefront line, over the years combat rations, or the keytechnologies used in engineering them, have endedup dominating grocery store shelves and refrigeratorcases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless.
Now food writer Anastacia Marx de Salcedoscrutinizes the world of processed food and its longrelationship with the military unveiling the twists, turns, successes, failures, and products that have foundtheir way from the armed forces and contractors laboratoriesinto our kitchens. In developing these rations, the army was looking for some of the very same qualitiesas we do in our hectic, fast-paced twenty-first-centurylives: portability, ease of preparation, extended shelf lifeat room temperature, affordability, and appeal to eventhe least adventurous eaters. In other words, the militaryhas us chowing down like special ops.
What is the effect of such a diet, eaten as it isby soldiers and most consumers day in and day out, year after year? We don t really know. We re the guineapigs in a giant public health experiment, one in whichscience and technology, at the beck and call of the military, have taken over our kitchens.

About the Author

ANASTACIA MARX DE SALCEDO is a food writer whose work has appeared in" Salon," "Slate," the "Boston Globe," and "Gourmet "magazine and on PBS and NPR blogs. She s worked as a public health consultant, news magazine publisher, and public policy researcher. She lives in Boston, MA. Visit"