Army Quartermaster Museum - Fort Lee, Virginia

Since 1912, when the Commissary Department was absorbed by the Quartermaster Corps, Quartermasters have been responsible for procuring, developing, and cooking food for the Army.   First as cooks and bakers, now as Food Service Specialists and Culinary Artists, Quartermasters insure that the American soldier is the best fed soldier in the world.  The Subsistence Gallery highlights the Army food service program and Army cooks.  The smell of fresh baked bread wafts from an exhibit featuring a World War Two field bakery oven.  Ration samples from Civil War hardtack to the modern Meal Ready to Eat (MRE) are on display.  An interactive video display gives an idea of what it is like to cook for hundreds of soldiers.

For more information on this subject go to the Subsistence and Army Cooks History Page

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