In this two-part episode, we’ll rewind time back to World War I with Hélène Méhault, directrice du Centre d’Interprétation Marne 14-18. The stories shared in this interview are not the historical facts you’ve learnt in your class textbooks. Instead, we’re going to have a close look at how life was like in the trenches, especially food wise. What were the soldiers eating? (not to mention the civilians). How were they supplied and what do the containers and available foods tell us about the conflict? We’ll also talk about first aid in war zone and the medical developments dating from the Great War.
[05 min 30 sec] Marne 14-18
[07 min 32 sec] La popote du Poilu: definitions
[12 min 09 sec] Why provisions system evolved during the war
[14 min 30 sec] White flag
[16 min 48 sec] Water supply
[18 min 13 sec] What the soldiers ate
[22 min 18 sec] Civilians and access to food
[23 min 54 sec] Regional foods
[25 min 20 sec] ANZAC Day and biscuits
[27 min 22 sec] First aid in war zone
[29 min 59 sec] The most common types of injuries
[32 min 31 sec] Medical developments during WWI
Links & Resources
- Marne 14-18 (Centre d’Interprétation de Suippes): http://www.marne14-18.fr
- French Your Way Podcast, episode 82 : The Difference Between Deuxième and Second in French
- Anzac biscuits recipe: http://www.bestrecipes.com.au/recipe/anzac-biscuits-L79.html
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