Food and Menu in The Frontline and in Restaurants in Homeland – What did Civilians and Soldiers Consume During the Great War?

During the Great War (1914–1918), Budapest's restaurants demonstrated remarkable creativity and innovation in overcoming food shortages, offering rich and diverse wartime menus. This study highlights how historical archives—collecting restaurant menus and civilian/soldier accounts—can enrich war heritage sites by providing authentic, multisensory experiences. By analyzing these resources, researchers uncover the adaptability of wartime gastronomy, a relatively understudied aspect of World War I history. The findings suggest that such archives hold significant potential for educational and commemorative purposes, bridging historical documentation with immersive storytelling.

Füreder, B. (2016). Food and Menu in The Frontline and in Restaurants in Homeland – What did Civilians and Soldiers Consume During the Great War? Almatourism - Journal of Tourism, Culture and Territorial Development, No 5 (2016): Special Issue War and Tourism. https://doi.org/10.6092/ISSN.2036-5195/6385