C. Houston Goudiss and Alberta M. Goudiss were food experts who co-authored, Foods That Will Win the War and How to Cook Them during World War I in 1918. The book was an invaluable guide to educating Americans about ways to conserve food and cook nutritiously within the rationing guidelines of wartime.
The Goudiss’ were well qualified to undertake such a book. C. Houston Goudiss published Forecast Magazine. His wife, Alberta M. Goudiss, was the Director of The School of Modern Cookery. Here’s an excerpt: “Two meatless days a week would mean a saving of 2,200,000 lbs. of meat per annum.” It’s hard to fathom in this day-and-age in the western world, where global imports make a huge variety of food available year-round, most of us take for granted. The book is a fascinating historical link how food was valued during war time. We feature it in our special collection of World War I Literature.