
Cover of the print version of The Prisoners of War Cook Book. Mindemoya Pioneer Museum Archives, Manitoulin Island.
Suzanne Evans
We are living through a time made for feasting with the imagination, an act precedented in Second World War prison camps.
“Am cooking Mum’s old favourite tonight – scalloped potatoes on ham. It makes me think of her every time I make it.” Over the past few weeks of pandemic lockdown my sister has reverted to our mother’s old reliables, recipes so tried and true they were never recorded, just absorbed. She is not alone in changing her cooking habits. From stress baking to rediscovering the oven or learning how to turn it on for the first time, many who are lucky enough to have a constant supply of food are making meals differently. Comfort, whether it be found in a bag of take-out or a homemade gourmet meal, is high on the list of goals. One friend has been relaxing into one of the few methods of travel still open – eating her way around the world. “So far our family has made food from Lebanon, Greece, Palestine, Belgium, next is France, Italy, Mexico, we are also planning South Africa, Canada and beyond.”
Her efforts echo the tastes of Audrey Goodridge, a British woman who contributed international recipes to an odd little cookbook with an unwieldy title: Prisoners of War Cook Book: This is A Collection of Recipes Made by Starving Prisoners When They Were Interned in Changi Jail, Singapore. The collection was compiled by a Canadian prisoner, Ethel Mulvany, and contained over four hundred recipes from the women interned at Changi Jail. Audrey was young and pregnant when the British colony of Singapore fell to the Japanese in 1942. The invaders had no plan for feeding the tens of thousands of military and civilian prisoners who quickly became their responsibility.[i] Over the next three and a half years of the war those prisoners were always more than hungry. Continue reading