Food History in the News (#1): Bread Substitutions in War-time

Recent conversations with students and a book I finished not too long ago have given me a case of “substitution” on the brain. In other words, during World War I and II, what was taking the place of standard ingredients, or even processes, that were rationed or needed elsewhere (sugar, flour, meat, and even alcohol)? So, I was delighted by a recent story from NPR’s “The Salt” about just this topic: Save The Fleet, Eat Less Wheat: The Patriotic History Of Ditching Bread.” It’s a quick read, but definitely worth it!