Restaurant restrictions during WW1
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Restaurant restrictions during WW1
Article from The Sphere demonstrating the new wartime lunch and dinner restrictions put in place in restaurants and hotels. A lunch was restricted to two courses at any time and dinner to three courses. The anti-extravagance laws dealing with consumption of food came into force on 18 December 1916. Date: 1916
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Media ID 14166396
© Illustrated London News Ltd/Mary Evans
Anti Article Consumption Courses Diagram Dinner Eating Extravagance Hotels Laws Lunch Meal Meals Rationing Restaurant Restaurants Restricted Restrictions Sphere December
EDITORS COMMENTS
This evocative photograph, published in The Sphere magazine in 1916, illustrates the new wartime lunch and dinner restrictions that came into effect in restaurants and hotels on December 18, 1916. The anti-extravagance laws, enacted in response to the ongoing food shortages caused by the First World War, aimed to curb the consumption of non-essential foods and reduce wastage. The diagram at the top of the image outlines the permitted courses for a lunch and dinner meal. Lunch was restricted to two courses at any time, while dinner could consist of three courses. The first course for lunch was typically a soup or a cold dish, followed by a main course. Dinner began with a starter, continued with a main course and concluded with a dessert. These restrictions were a significant departure from the pre-war customs, where extravagant multi-course meals were the norm. The war had brought about a new reality, with many people doing their best to make ends meet and contribute to the war effort. The government's intervention in regulating meal sizes was a reflection of the collective sacrifice required to sustain the home front during the First World War. The photograph serves as a poignant reminder of the wartime spirit and the adaptability of the British people in the face of adversity. It also highlights the importance of community and solidarity in times of hardship, as people came together to support one another and make the most of their limited resources.
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