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- Notes:
- British and French prisoners of war draw their daily bread rations from a cart under the watchful eyes of German Landsturm guards. The British troops, used to white bread, considered the German "Kriegsbrot" to be a poor substitution, especially as the war continued and substitute ingredients were added to replace flour supplies.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A view of the kitchen in Minden II, with the German non-commissioned officer supervisors in the foreground and the French POW kitchen staff in the rear. The day's menu (21 July 1915) is written on a chalk board. Breakfast consisted of coffee; lunch featured beef and potato soup; and dinner offered herring and potatoes.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The camp commandant inspects the daily production of bread in the prison bakery at Quedlinburg. German officers record the production numbers and French bakers remove the freshly-baked loaves. Bread was an important part of the prisoners' diet and each prison had to produce vast amounts of bread on a daily basis.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French and Belgian prisoners of war line up in the compound at Eichstaett with their soup bowls waiting for their evening dinner ration. The POW's went to the camp kitchen to receive their rations. The photograph also shows one of the stone buildings that made up the prison facility.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Russian prisoners await their dinner outside of their barracks at Wasbek. The meal consists of soup, found in the large pots on the ground with ladles on top. A German non-commissioned officer stands in the center of the group with a ladle in hand, ready to begin distributing the meal. German officers stand in the background at the left.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Interior view of a barrack in Minden I, which highlights the beds and possessions of a wide range of Allied prisoners. French, Belgian, and Russian POWs, as well as some interned civilians, lived communally in these sleeping accommodations. Some of the POWs are eating their dinners at the table at the right. Rations for each barrack were distributed at the camp kitchen on a barrack unit basis and served to the barrack inhabitants at Minden. This avoided the necessity of long quenes as individual war prisoners waited for their rations and sped up the feeding process.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A British prisoner of war adds a shovel load of coal to the fire which heats the stove where other British POW's prepare a meal under the direction of a German non-commissioned officer. The amount of soup prepared in the kitchen at Limburg is reflected in the size of the ladle and stirrer held by the prisoners. Meals had to be mass produced to meet the nutritional requirements of prison camps three times a day.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- British internees work in the prison camp kitchen at Ruhleben preparing soup under the direction of a German non-commissioned officer. This kitchen served the thousands of British civilians interned in this facility.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries