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A History of Food: The Wartime Kitchen

St Mary’s University, Twickenham held a student conference exploring the role of food and nutrition during the First and Second World Wars. The event, which was organised by St Mary’s nutrition team as part of the undergraduate and postgraduate programmes, welcomed experts from across the UK, along with students from Kingston and Roehampton Universities to discuss the ways in which nutrition aided soldiers fighting in the two World Wars. The conference ended with a cooking demonstration from Food Historian and Broadcaster Dr Annie Gray, where students were able to learn about the challenges of cooking in a 1940s kitchen, including the lack of fat used for cooking and how housewives had to be inventive and adapt to limited amounts and scarcity of ingredients such as sugar, milk and butter.