An army marches on its stomach.  

The Anzac Table is a compelling exploration of the food and drink consumed by the soldiers of the Australian Imperial Force (AIF) during the First World War. Written by acclaimed historian Daniel Reynaud and hospitality expert Emanuela Reynaud, this book provides a rich and nuanced understanding of how food shaped the physical and emotional experiences of Australian soldiers. 

Grounded in extensive research from over 1,200 soldiers' diaries and letters, official reports, and secondary sources, the book examines the origins of the First AIF diet, its British influences, and its effectiveness in sustaining troops in various wartime settings, including army camps, the front lines, ships, hospitals, and prisoner-of-war camps. It investigates both the official military rations and the alternative food sources soldiers relied upon, such as canteens, food parcels, foraging, and dining out. 

Beyond nutrition, The Anzac Table delves into the social and cultural significance of food, revealing its role in morale, camaraderie, and identity. The book also debunks myths surrounding Anzac food, such as the reputation of bully beef, biscuits, and alcohol. Additionally, it evaluates the legacy of wartime food experiences on Australian culinary traditions and offers insights relevant to contemporary military catering. 

With a blend of scholarly research and engaging storytelling, The Anzac Table sheds light on an often-overlooked aspect of Anzac history, offering a fresh perspective on the daily lives of soldiers and the broader historical and cultural implications of their diet.