An Interactive Annotated World Bibliography of Printed and Digital Works in the History of Medicine and the Life Sciences from Circa 2000 BCE to 2022 by Fielding H. Garrison (1870-1935), Leslie T. Morton (1907-2004), and Jeremy M. Norman (1945- ) Traditionally Known as “Garrison-Morton”

15849 entries, 13787 authors and 1925 subjects. Updated: January 28, 2023

SOYER, Alexis Bénoit

1 entries
  • 8981

Soyer's culinary campaign. Being historical reminiscences of the late war. With the plain art of cookery for military and civil institutions, the army, navy, public, etc., etc.

London & New York: G. Routledge, 1857.

During the Crimean War, Soyer, probably the most famous English celebrity chef of his time, joined the troups at his own expense to advise the army on cooking and diet. "Later he was paid his expenses and wages equivalent to those of a Brigadier-General. He reorganized the provisioning of the army hospitals. He designed his own field stove, the Soyer Stove, and trained and installed in every regiment the "Regimental cook" so that soldiers would get an adequate meal and not suffer from malnutrition or die of food poisoning. He wrote A Culinary Campaign as a record of his activities in the Crimea. Catering standards within the British Army would remain inconsistent, however, and there would not be a single Army Catering Corps until 1945. This is now part of the Royal Logistics Corps, whose catering HQ is called Soyer's House. His stove, or adaptions of it, remained in British military service into the late 20th century" (Wikipedia) Digital facsimile from the Internet Archive at this link.



Subjects: MILITARY MEDICINE, SURGERY & HYGIENE, MILITARY MEDICINE, SURGERY & HYGIENE › Crimean War, NUTRITION / DIET