Maggie’s Kitchen
In London during World War Two, Maggie Johnson opens one of the many British Restaurants, an initiative of the Ministry of Food to feed tired and hungry Londoners. It’s a fascinating aspect of the war that I was not aware of. From the opening scene, Maggie uses her cooking to comfort and bless others. The novel portrays well the consequences of rationing: the hunger, the thrifty use of every morsel of food, and the effort to ensure people received sufficient nutrients from a limited supply. It is quite the opposite to the nutrition problems of our Western world today!
At the beginning of each chapter is a cooking or nutrition hint, many of which show that the basics of healthy eating never change. The comment in Chapter 19 from the Ministry of Food’s War Cookery Leaflet says: “During the past few years we have discovered how good a daily green salad can be. People who tell you that they feel much better now that they eat salads are not just food faddists.”
The recipes at the end of the book include British traditions such as Scotch eggs, Toad-in-the-Hole and mock cream – not a hint of chia seeds, coconut or coriander! It’s interesting to see how the British ‘made do’ with what little choice they had.
Although there is conflict between the characters and a certain measure of intrigue, I would have liked to see more, especially with Janek, the Polish refugee. Perhaps I have been reading too many of my son’s action mystery novels! Maggie’s Kitchen is an easy, light read that provides insight into a lesser known part of life in war-torn London.
