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- Notes:
- French prisoners and German staff members prepare dinner in the huge cookers in the background of the photograph of the camp kitchen at Guetersloh. The food will be served in the dining hall in the large pots sitting on the table. Mass production of rations was essential to feed large numbers of prisoners three times a day.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The meat larder at the Lamsdorf prison camp is full of pork, beef, sausages, and other foodstuffs early in the war (this photograph was taken in 1915). A German cook and an Allied POW work in the storeroom in preparation for the next meal. The Allied blockade of Germany placed a heavy burden on the Germans' ability to feed prisoners of war within a year.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A French officer tastes the day's soup in the camp kitchen at Limburg, as Russian and German cooks prepare for the distribution of the meal to the prisoners. Feeding all of the men in a prison camp on a daily basis was a massive undertaking in spite of wartime food shortages.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A scene in the kitchen of the officers' prison camp in Hannoverisch Muenden. The kitchen staff stands in the background with German non-commissioned officers, Allied enlisted men (who served as the cooks), and several French and British officers. Note the conventional stove in the kitchen instead of the huge pressure cookers designed for mass food production found in enlisted men's camps. Loaves of bread are stacked on the shelves in the back of the kitchen.
- 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