New book explores life on the WWII chow line


Bullets and Bread: Feeding the Great to the Grunts in World War II

Special to The Star
Published: Thursday, June 20, 2013 at 11:03 AM.

Kent Whitaker has an appetite for great food and the great stories that birthed the recipes.

His latest book, “Bullets and Bread, Feeding the Great to the Grunts in World War II,” is a culinary history of the best and worst that WWII had to offer as told through the soldiers who had to eat it.

“Bullets and Bread” collects memories and anecdotes about the best and worst chow served up from basic training to Europe, Africa and the Pacific, discusses Allied ration development and the modernization of America’s food production and the quality of chow on ships, subs, the trenches, PT Boats and bombers.

Nashville-native Whitaker is the author of a dozen food-related books including, “Smoke in the Mountains: The Art of Appalachian Barbecue” and “Checkered Flag Cooking: Tailgating Stock Car Racing.”

For the past 25 years, he’s lived in Chattanooga, Tennessee with his wife Ally, son Macee and three dogs.

By day, Whitaker works in graphics and advertising, but he has a separate life dedicated to the love of writing, cooking, and writing about cooking, a love that netted him an appearance on the Food Network television channel where he won the Emeril Live Barbecue Contest.

In Whitaker’s separate life, there’s a place that he desires to retire to and write for the remainder of his days: a little place known as Gulf County.

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