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- Notes:
- A wagon full of bread has just arrived at Ulm and at the table to the right French and Russian prisoners weigh the loaves and inspect the quality of the bread. The bread has to be distributed to all of the barracks and a a fair allocation was important for POW survival. The quality of the bread in Germany, especially in prison camps, deteriorated dramatically during the war as a result of the Allied naval blockade.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Russian prisoners prepare to butcher a recently slaughtered hog in the prison compound at Danzig. Note the white identification badges on the breast pockets of the prisoners. The pig provided the protein for the POW's for the next meal.
- Date Created:
- 1915-01-01T00:00:00Z
- 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:
- Russian prisoners prepare to slaughter a cow in the butcher shop in the prison camp of Freistadt, under the supervision of an Austrian non-commissioned officer. Several sides of beef hang from the walls of the shop, ready to be cut up for cooking.
- 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:
- Russian prisoners line up for their meal outside the camp kitchen at Reichenberg and await the order from the Austrian non-commissioned officer for the soup distribution to begin. Ration distribution was conducted on an individual basis.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Belgian and French prisoners wait patiently in line outside of the kitchen in Zossen to receive a bowl of soup. The same prisoners happily pose for a picture with hot soup after receiving their meals in the camp kitchen. Individual distribution of rations was inefficient but it guaranteed equality between the POW's. Service to barrack representatives represented a faster distribution of rations but German authorities could not supervise the actual disposition inside all of the barracks.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Russian and French patients in the hospital ward at Friedrichsfeld peel a basket of potatoes outside in the hospital courtyard. Preparing daily rations was a major undertaking in German prison camps.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French and British prisoners of war sit and peel potatoes as cooks stir the soup over the stoves. These POW's have a lot of work to do given the vats full of potatoes. It was imperative for the camp kitchen feed thousands of prisoners three times a day to keep all of the POW's healthy.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners of war line up for their meals at a window counter at the camp kitchen in a German prison camp. The POW's then took their bowls back to their barracks where they ate their meals.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries