Talk:Rationing in the United Kingdom
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[edit] Picture request
A picture of a ration book has been requested at the UK Wikipedians' notice board. TheGrappler 17:29, 15 May 2006 (UTC)
[edit] Text from other article
The following text is from "world war 2 rationing", which was marked to be merged here. Perhaps the detailed figures ought to be added to the article, but they aren't souced, so I'm just putting it here.
- lots of things were rationed including eggs, bacon, milk, sugar, cheese, butter, bread and jam.An average adults weekly ration in may 1941: 3 pints of milk 55g tea 225g jam 1 shillings worth of meat 170 g of butter 55 g of cooking fat 225g of sugar 115g of bacon 30g of cheese housewives had to do with what they had. many new recires were invented during world war 2.carrot cake was one of them.
dbenbenn | talk 01:47, 17 Jan 2005 (UTC)
[edit] Post-war rationing
Can somebody please explain why rationing continued in Britain after the end of the War. The U-boats were not sinking ships ye British people could not feed themselves adequately, Why??
Neverdespairgirl 09:40, 3 January 2007 (UTC) Hello - the reasons why rationing continued were several. Firstly, world-wide food production was still down - lots of people were in armies, land had been damaged, etc. Secondly, there were severe financial problems. Some British products (such as whisky, for example) were export-only so that foreign currency could be obtained. Britain was broke. In addition, it was difficult to remove rationing because once a product went off-ration, there was a huge surge in demand for it, from people who wanted to enjoy something they'd not had before.
[edit] Merge request
The requested merge was with an article which takes the form of a page copied verbatim from an uncredited source. As this is a potential (and very likely) copyright violation I've deleted the offending article and redirected the topic to this one. Chris Cunningham 13:37, 24 January 2007 (UTC)
[edit] Plagiarism
This section:
"Establishments known as "British Restaurants" supplied another almost universal experience of eating away from home. British Restaurants were run by local authorities, who set them up in a variety of different premises such as schools and church halls. They evolved from the LCC’s Londoners’ Meals Service which originated in September 1940 as a temporary, emergency system for feeding those who had been bombed out. By mid-1941 the LCC was operating two hundred of these restaurants. Here a three course meal cost only 9d. Standards varied, but the best were greatly appreciated and had a large regular clientele.
is almost entirely taken from here with some re-ordering of sentences, without the source being credited or quoted. Crana 00:02, 24 February 2007 (UTC)
Categories: Wikipedia requested photographs in the United Kingdom | Start-Class British military history articles | British military history task force articles | Start-Class World War I articles | World War I task force articles | Start-Class World War II articles | World War II task force articles | Start-Class military history articles
