Abstract: The text discusses the transformation of the European culinary culture, initiated by the food policy of countries involved in the First World War. The long-term effects of the policy pursued in 1914–1918 were the rationalization of nutrition, distribution of semi-finished products and frozen food, as well as the growing importance of the State as a regulator of supply system during the next deficit situations.

Key words: First World War, culinary culture, food policy, social protests, food rationing, collective feeding