Armies, wars and their food

557 Pages·2012·14.966 MB·English

by  Vijayārāvu, Ḍi.

Armies, Wars
and their Food
D. Vijaya Rao
Delhi • Bengaluru • Mumbai • Kolkata • Chennai • Hyderabad • Pune
Published by
Cambridge University Press India Pvt. Ltd.
under the imprint of Foundation Books
Cambridge House, 4381/4 Ansari Road, Daryaganj, New Delhi 110 002
Cambridge University Press India Pvt. Ltd.
C-22, C-Block, Brigade M.M., K.R. Road, Jayanagar, Bengaluru 560 070
Plot No. 80, Service Industries, Shirvane, Sector-1, Nerul, Navi Mumbai 400 706
10 Raja Subodh Mullick Square, 2nd Floor, Kolkata 700 013
21/1 (New No. 49), 1st Floor, Model School Road, Thousand Lights, Chennai 600 006
House No. 3-5-874/6/4, (Near Apollo Hospital), Hyderguda, Hyderabad 500 029
Agarwal Pride, ‘A’ Wing, 1308 Kasba Peth, Near Surya Hospital, Pune 411 011
© Cambridge University Press India Pvt. Ltd.
First published 2012
ISBN 978-81-7596-938-4
All rights reserved. No reproduction of any part may take place without the written permission of
Cambridge University Press India Pvt. Ltd., subject to statutory exception and to the provision of relevant
collective licensing agreements.
Published by Manas Saikia for Cambridge University Press India Pvt. Ltd.
The work on this book was catalysed and supported by
the Department of Science & Technology, Ministry of Science & Technology,
Government of India under its utilisation of Scientific Expertise of Retired Scientists Scheme.

Contents
Foreword vii
Preface ix
Acknowledgements xi
Guide to Refer to Ancient Literature and Notations in the Text xvii
Section – I: G rowth of Communities and Knowledge, Armies and Wars in
the Ancient Period
1. In the Beginning 3
2. The Knowledge Literature in Sanskrit 13
3. Ancient Arts of War 28
4. Vedic and Epic Wars 54
5. Rise of Armies in Ancient Times 68
6. Wars from the Purānās to Panipat and Plassey 91
7. Modern Armed Forces of India 118
Section – II: Food
8. Origin of Food Habits, Diets and Beliefs 147
9. Modern Food and Nutrition 174
10. Evolution of Military Rations with Special Reference to India 206
11. Operational Rations and Combat Foods 254
Section – III: The Food Supply Chain
12. The Indian Military Food Supply Chain System 301
Section – IV: Science and Technology Component
13. Indian Food Industry and Food Science and Technology Inputs for the Defence Forces 373
Section – V: Wars and Food Supply Logistics
14. Logistics and Food Supplies in Wars – Past and Present 423
In the End 492
Annexures 494
Index 515

Foreword
It is a common belief that armies move on their belly. One of the wars in the ‘Hundred Years War’
that took place in Europe is known as ‘Kartoffel Kreig’ i.e., Potato war. This is because the two
fighting armies had nothing to eat when the potato crop failed due to infestation with late blight.
Consequently, the war ended without a victor or vanquished. In all famous wars, the strategy of
the winning side has been to cut off essential supplies. Once the supply route, particularly for
food, is disrupted, the enemy’s army is left with no choice but to withdraw. During World War
II, all supply routes to the city of Leningrad (now known as St Petersburg), were cut off by the
Germans. However, the brave Russians did not surrender and the battle of Leningrad became one
of the most famous events of the German–Russian war front. Incidentally, Leningrad had a large
gene bank containing a wide range at varieties of wheat, barley, potato and other crops collected
by the famous Russian geneticist, N. I. Vavilov. Although the inhabitants of Leningrad were hungry,
they did not raid the gene bank. When a young boy was asked as to why the gene bank was saved
without anyone taking away the seeds for their meal, he replied, “Man is mortal, but genes are
immortal”. This is a profound statement that indicates the extent of the understanding of the value
for posterity of the gene bank in ensuring sustainable food security.
Dr Vijaya Rao, one of our most eminent food scientists, has made a great effort to write Armies,
Wars and their Food, both in historical and contemporary contexts. She has dealt with the epic
wars of the past in considerable detail. Her coverage extends from early man to present day. She
has brought out the importance of food in several great battles. Her analysis of our culinary history
is fascinating. She has also dealt with the nutritional aspect of food and has underlined the need
for safeguarding food security and our culinary capability. The food needs of armed forces under
varying ecological conditions, such as desert areas and high altitude zones have been described in
great detail.
The work on taking the benefits of modern food science and technology to the Defence Forces,
which is currently in progress has also been described in great detail in the book. Thus, this book
will be highly useful for all interested in the nutrition security of our armed forces, whether they
are fighting in the ocean or in the air or on land.
The author’s comprehensive understanding of the food needs of Defence Services both during
peace and war periods is truly remarkable. Her wide experience of working as a scientist at the
Defence Food Research Laboratory at Mysore and in the Joint Indo-Soviet Manned Space Mission,
has given her the capacity to write this authentic book. Her style is simple and has the stamp of
her authority and mastery in this field.
We owe a deep debt of gratitude to Dr Vijaya Rao for this contribution of great historical and
contemporary value not only to Defence Services but also to all concerned with human food security
and well being. I hope it will be read widely by scholars and scientists, and also by the leaders of
our armed forces and by all those connected with ensuring adequate food of the right quality and
variety, at the right time, to those shouldering the responsibility for our national security.
M. S. Swaminathan
Chairman
M. S. Swaminathan Scientific Research Foundation, Chennai
and Member of the Rajya Sabha

Preface
In the history of mankind, armies have always existed and been made to fight for one reason or
another, but mostly at the behest of, and for the glory of, the individual ruler or government; to
conquer and expand their territories, to add to their wealth and worth, and power and influence.
In due course, war crafts were devised and perfected; bows and arrows gave way to cannons and
gunfire, war logistics were developed, overt or subtle diplomacy was used in ways to gain the
upper hand, failing which, the opponents went to war. In modern times wars have been fought for
the same reasons as before but with more technical advancement and sophistication. However, their
food remained much the same as ever for a very long time. Eventually due to individual effort, bold
experiments, and increasing general awareness, improvements came. Lately, science and technology
has played a crucial role in bringing the army foods and nourishment to the expected level of
modernity, commensurate with advancements in other features of the war craft.
The common reader with interest in ancient knowledge and military history, wars, science,
food, etc. faces a daunting task of finding suitable reading material presented in a concise manner.
The main objective of writing this book originated in the felt need to provide a ready source of
historical perspective on the armies of the past as well as contemporary times. This book contains
well-researched scientific information on the foods and rations of armies as well as the role of
science and technology in instituting significant improvements in their foods and provisioning both
in times of war and peace.
The information presented in this book has been gathered mostly from scientific journals and
books, reports and symposia proceedings, ancient Indian knowledge texts, books on European
history, war books and memoirs of individuals and war veterans, unpublished text within research
and military establishments, and the memories and experiences of the author, former colleagues
and current leaders of research projects. An attempt has been made to bridge science and history
for the benefit of the general reader.
I hope the book will help students and researchers in science and technology to become more
aware of the needs of soldiers, sailors, airmen, officers, paramilitary personnel and others in the
field, and evoke cutting edge scientific research to ensure that their food away from home is made
as safe and nutritious as possible.
I hope the book will encourage military personnel to look at the Research and Development effort
being carried out on their behalf by highly trained, skilled and knowledgeable scientists. Hopefully,
they will be more proactive in supplying information about their special requirements.
I also hope that the food businesses will come to look at technologies available at research
institutions before choosing to import under the generous government policies of today, and build
the food industry to provide the necessary types and quantities of convenience foods and delivery
systems to the Armed Forces.
The principal theme of the book is the historical development and status of armies, the evolution
of their peace time and combat foods, known as army rations; and the supply and delivery systems
prevalent at different periods of time.
The ancient knowledge texts of India have been used to derive ancient practices in armies in
the provision of rations. It is the first time that the arts of war from three civilisations, namely
India, China and the Roman Empire have been highlighted together (in Chapters 1−7). Chapters