二战午餐肉：天堂与地狱之间的美食，是如何加速二战进程的？

Core Viewpoint - The article discusses the historical significance of luncheon meat, particularly its role during World War II, highlighting its evolution from a disliked food item to a vital military ration for soldiers [5][15]. Group 1: Historical Context - Luncheon meat was first introduced by Hormel during the recovery period after the Great Depression, initially facing strong consumer aversion due to its appearance and perceived safety concerns [7]. - The onset of World War II shifted the perception of luncheon meat as it became a practical food choice for soldiers due to its long shelf life, portability, and high caloric content [9]. Group 2: Military Usage - The U.S. government selected luncheon meat as an ideal ration for soldiers, leading to increased production by Hormel and other canning companies to meet military demands [9]. - During the war, over 100 million pounds (approximately 45,000 tons) of luncheon meat were supplied to Allied forces, showcasing its importance as a food resource [12]. Group 3: Global Reception - Despite initial disdain from American soldiers, luncheon meat gained popularity among Allied troops, including British and Soviet soldiers, who found it to be a valuable food source amidst scarcity [12][14]. - Even German soldiers began to appreciate luncheon meat as supplies dwindled, indicating its unexpected acceptance across enemy lines [12]. Group 4: Contribution to War Efforts - The article concludes that while American soldiers grew tired of luncheon meat, its availability was crucial for maintaining the physical and mental stamina of troops, thus contributing significantly to the war effort against fascism [15].