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- Notes:
- Russian, French, and Belgian prisoners of war line up at the window of the camp kitchen at Goettingen where they will receive their barrack's ration of food. They will then carry the meals back to their quarters for the final distribution.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- This is the interior of the prison camp kitchen at Goettingen where French and British prisoners of war smoke pipes and receive instructions on that day's meal. The cooks prepare the soup in the large stoves and vats of potatoes stand along the walls. Mass production of prepared food was essential for the daily maintenance of a prison camp.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A British sailor hands a loaf of bread to a French prisoner under the supervision of a German NCO in the bread warehouse in Zossen. Russian prisoners look on from the right as a British POW loads some bread into a hand truck which will be used to distribute the bread in the camp. Note the stacks of loaves of bread behind the prisoners. Bread was a major component of POW rations in all German prison camps.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The Russian cooking staff is busy preparing a meal in the prison kitchen in Schneidemuehl under the direction of a German non-commissioned officer. Meals were mass produced in the large pressure cookers for the prison population.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Allied prisoners carry butchered meat on their shoulders into the camp kitchen at Ulm under the supervision of German non-commissioned officers. On the black board to the left of the door is the lunch menu planned 1 September 1915. POWs received at least one meat or fish dish every day for protein which was supposed to be the equivalent to rations given to German troops.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- 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:
- Smiling French and Belgian prisoners pose for a photograph with their bowls of soup in hand at the prison camp at Zossen (including one French North African POW standing on the left side of the photo). These pictures of content prisoners with lots of soup were distributed in the West to counter Allied accusations of starvation in German prisons.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- This is a photograph of the kitchen in the officers' prison camp at Mainz. Officers enjoyed fresh fruit and canned vegetables with their meals. Meals were prepared in the large vats to the left. Note the day's menu written on the chalk board at the foot of the pressure cooker.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners line up outside a barrack to receive their noon meals at Koenigsbrueck. Soup is on the menu as demonstrated by the meal on the table to the right of the door. Note the unidentified civilian in the foreground of the photograph.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- British Indian Muslim troops prepare to slaughter three sheep for dinner at the Muslim camp kitchen in Zossen while French North African POWs watch the processing. Note the pile of potatoes in the background on the ground. Zossen-Wuensdorf was a propaganda camp in which Muslim prisoners enjoyed special privileges. The Germans planned to recruit Muslim POW's to fight for the Sultan in the jihad against the Allies.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- German soldiers operate seven potato peeling machines in the prison camp at Wittenberg while POW's watch. Normally POW's would assume the task of peeling potatoes by hand, but the sheer number of potatoes required for meals at large prison camps encouraged the Germans to introduce machinery to prepare potatoes and other meals.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners of war carry their barrack's ration of soup in the large part in the prison compound in Goettingen. They will serve the meal to their messmates in their quarters. This type of distribution avoided long food lines of individual POW's at the camp kitchen; this approach simultaneously prevented German authorities from supervision the final distribution of the rations.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French and Belgian prisoners leave the camp kitchen at Zossen with bowls of hot soup in hand. They will eat their meals in their barracks.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners of war unload a shipment of cabbages from a wagon in front of the prison camp kitchen at Nuernberg. They could expect a dinner of cabbage soup that evening while many of the cabbages would go into storage for future consumption.
- 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 group of Indian Muslim prisoners of war relax outside the prison camp kitchen at Zossen-Wuensdorf. Some of the prisoners are preparing sheep for slaughter for their dinner. The kitchen maintained strict religious standards for the Muslim POW's incarcerated in the camp.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- British internees line up with their dinner pails waiting for their lunch rations at the camp kitchen in Ruhleben. A German guard stands by the door near an internee who is already eating his soup. Several of the prisoners appear to be in good human, including the man in the center of the photo wearing his soup bowl as a helmet.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Indian prisoners prepare unleaven bread from a special wheat flour in an oven in the prison camp at Zossen-Wuensdorf. Indian POW's peer through the barbed-wire covered window to watch the bakers at work. As a propaganda camp designed to recruit Muslim prisoners for Turkish Army service, the Germans permitted the Indian POW's to prepare special meals that were not available in other camps.
- Date Created:
- 1918-01-01T00:00:00Z
- 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:
- French prisoners carry out hot bowls of soup from the camp kitchen in Zossen and are heading back to their barrack to enjoy their meal. In some prison camps, all POWs had to report to the camp kitchen for their rations while at others two prisoners would visit the kitchen and bring back a large pot of rations which would be distributed inside the barracks.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Civilian internees assigned to Barrack 5 at the prison camp in Ruhleben line up with their soup buckets for their ration of cabbage soup at the camp kitchen. Note the bars across the window of the kitchen, designed to improve internal security.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- German non-commissioned officers inspect the meat while Russian and French prisoners of war stir the soup. The POW's in this unidentified German prison camp built the camp kitchen, which includes intricate wood carvings.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners sit in the prison kitchen peeling a huge pile of potatoes at Darmstadt, under the supervision of a German non-commissioned officer. A barrel of peeled potatoes stands next to the sink. To feed a large prison population took a great deal of time, effort, and resources. Many camps acquired machines to peel potatoes to meet POW dietary needs.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- This drawing shows the layout of the prison camp at Wittenberg and highlights some of the deficiencies of the facility, which contributed to the horrors of the typhus epidemic. Many of the stoves in the camp lacked fuel, prisoners had to wash outdoors in water troughs, and there was a lack of mattresses in the hospital. The cemetery in the prison camp is a testament to the viciousness of the epidemic. The main entrance to the prison camp is unique in relation to other facilities in that POW's, staff, and visitors had to cross a bridge over the barbed-wire fences.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The camp commandant samples the daily ration in the prison kitchen at Chemnitz. This kitchen employed French and Belgian cooks, to the left, and Russian workers, to the right. Meals were prepared in the large cooker for a large number of prisoners. This usually meant rations of some kind of soup.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French bakers prepare bread dough in the prison kitchen at Guestrow while fresh bread cools on the shelves behind them. These bakers had to produce a large amount of bread every day to meet the dietary requirements established by the German Ministry of War.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Internees, children, and French prisoners of war line up for their meals outside of the camp kitchen at Holzminden. The adults have soup bowls ready while the children carry dinner pails.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Belgian, French, and a few English prisoners of war stand in front of the prison kitchen at Kaltenkirchen. These prisoners wear identification numbers on white armbands.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- 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:
- French prisoners of war prepare a meal of soup in a German prison camp kitchen. A German supervisor in the white coat observes the process at the right.
- Date Created:
- 1916-01-01T00:00:00Z
- 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:
- French prisoners work in the prison kitchen at Muensingen stirring soup in a large oven in this wood block print. By using large ovens, the Germans could feed large numbers of POW's efficiently.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Map of the prison camp at Ruhleben showing the layout of the facility including the barracks, wash house, YMCA, military administration, grand stands, kitchens, tea house, inner and outer race tracks, pond, and athletic fields (the tennis courts, soccer fields, and the lacrosse-field hockey-rugby field). The map also features the camp's coat of arms on the left hand side.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French POW's prepare a meal under the supervision of German non-commissioned officers at Minden. All of the meals were mass produced in pressure cookers for the camp's inmates. As a result, prisoners dined on a variety of soups and boiled dishes.
- Date Created:
- 1916-01-01T00:00:00Z
- 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:
- 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:
- 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
- Notes:
- Russian prisoners stack freshly baked bread on cooling shelves in the bread warehouse at Josefstadt, under the supervision of an Austrian non-commissioned officer. Large prison camps went through thousands of loaves of bread every day as bread was served with almost every meal.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- British interned civilians file through the prison camp kitchen and have hot soup ladled into their dinner buckets. Before leaving through the exit on the right hand side, a prisoner smells his bucket to figure out what kind of soup is on the menu that day. Note the bars on the windows to prevent nocturnal visits from hungry or enterprising internees.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The POW kitchen staff, with their German non-commissioned officers, stand with their cooking utensils in front of the prison kitchen at Meschede. The staff, composed primarily of French POWs, is well equipped with a wide range of cooking tools. Note the presence of German officers and several civilians in the back row, which suggests that a camp inspection was underway at the time of this photograph.
- 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
- Notes:
- A French prisoner peels a pile of potatoes in the kitchen at Muensingen in this wood cut. Potatoes were easy to boil in the large camp ovens and provided an important source of starch in POW diets. A cat enjoys sitting in the kitchen behind the prisoner.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Fresh-baked bread rolls out of the oven in the prison bakery at Guetersloh. A prisoner holds a loaf of bread. Bread was served with all of the meals in German prison camps and mass production was essential to maintain daily caloric requirements.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries