The diet of Spanish military recruits, 1859-1914

Abstract

The nutrition of troops has been paid limited attention by military historians. Similarly, logistics, one of the key elements of which is the supply of food, has been more often than not sidelined by specialists in military history. The fighting qualities of any military force are determined by multiple factors, including the nutritional state of the men. The tasks that troops must undertake, both in barracks and military exercises and in campaign, require the men to take in sufficient energy and nutrients; recurrent shortcomings in caloric intake or an unbalanced diet will result in the diminution of the troops' physical abilities, an increased vulnerability to illness and, ultimately, a deterioration of their fighting qualities.

This article analyses the nutrition provided by Spanish barracks in the second half of the 19th century and the early years of the 20th century. The preparation and consumption of the mess, the purchase of the food and the cooking facilities used for their confection are studied, and the dietary composition of the meals is also examined, with special attention being paid to the meal's energy values and nutritional structure. The main chronic deficiencies of the system, such as poor hygiene and a defective design of the diet, which resulted in monotonous and repetitive meals, an excessive intake of carbohydrates and an insufficient intake of fat and, especially, animal proteins, are outlined. The article also explores measures implemented in the early 20th century in order to improve the situation, following the recommendations issued by military doctors and hygienists and some unit commanders.