Hot and hearty meals on the front lines played a much more significant role for soldiers than for ordinary civilians in peacetime. Regular meals during wartime not only addressed the issue of maintaining combat readiness but also had considerable moral importance.
During World War II, the U.S. Army used M-1937 field ovens, which ran on liquid fuel, for cooking. These ovens allowed soldiers to fry, roast, stew, or even bake pies. Similar ovens could also be installed in the beds of army trucks converted into field kitchens; these vehicles were called “Kitchen Trucks.” These trucks had extended frame arches for canvas covers so that cooks could stand upright while working.
Wooden bench-seats for personnel, which were normally installed inside standard army trucks, could be placed on the outside in Kitchen Trucks to hold pots, baking trays, and other kitchen equipment. Cooks working in field kitchens and Kitchen Trucks aimed to provide soldiers with hot meals at least twice a day. Most of the food prepared was simple but high in calories. However, whenever possible, American soldiers were treated to something more enjoyable—for example, roasted turkey.