people wanted to reassure themselves that they wouldn’t lack anything anymore

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As the need for these subsistence methods dissipated, French cuisine underwent another period of change. In 1963, the country welcomed its first Carrefour hypermarket, and large-scale supermarkets soon supplanted small shops. According to Grenard, this was partly due to “suspicion” following corruption during the German occupation, when some grocers inflated prices far past the norm, … Read more

More than 80 years after D-Day, the recipes and ingredients introduced during France’s wartime occupation are slowly making a comeback.

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According to Patrick Rambourg, French culinary historian and author of Histoire de la Cuisine et de la Gastronomie Françaises, if chicory never wholly disappeared in France, it’s in large part thanks to its flavour. “Chicory tastes good,” he explained. “It doesn’t necessarily make you think of periods of austerity.” Other products did, however, such as swedes … Read more

How World War Two changed how France eats

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By June 1940, German forces had blitzed through France in just six weeks, leading more than half of the country to be occupied. As a result, French staples like cheese, bread and meat were soon rationed, and by 1942 some citizens were living on as few as 1,110 calories per day. Even after World War … Read more

Scientists point to evidence that restricting the practice in some areas allows fish stocks to recover and be better in the long term for the industry.

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“Our ocean is 99% of our living space on the globe, we have huge dependency on the ocean in every possible way, but bottom trawling does a lot of damage,” Dr Amanda Vincent, Professor in Marine Conservation at The University of British Columbia told BBC’s Inside Science. Bottom trawling or dredging is currently allowed in 90% … Read more