CHOW DOWN page 140

Army menus tend to be rigid-
ly fixed, and soldiers always
knew that the Wednesday mid-
day meal would be vegetable
soup, roast chicken, salads, fruit
and bread. Sunday's evening
meal was likewise completely
predictable.
All that is now being changed,
and cooks will be free to deter-
mine their own menus within
defined nutritional standards.
These days, cooks are being
encouraged to show creativity.
New on the menu is lemon
soup, which also includes toma-
toes, cucumbers, soya and bone
stock. Everything is, of course,
kosher.
At the same time, attention
is being given to the appearance
of the food and even to aesthet-
ic surroundings. Some training
bases have put a ban on the in-
troduction of cellular orportable
phones in the dining room on
grounds that meal time is a pe-
riod of quiet and rest. Army
cooks Will now be garbed in spe-
cial attractive uniforms con-
sisting of white shirts, black
trousers and smart white caps.
This is intended to build their
own morale as well.
How well fed are the soldiers?
A survey conducted by the med-
ical corps established the sur-
prising fact that, on the average,
the women put on about half
a kilogram during their first
period of service. But by the
time of discharge, they weigh
about the same as when they
entered.
Men, on the other hand, come
out of the army about six kilo-
grams heavier than when they
started. This is explained by the
fact that at the induction age of
18, most boys are still growing,
and the added weight is due to
biological causes rather than to
army chow.
Supervision over the food em-
braces not only nutrition, but
also the aesthetic appearance in
the spirit of: "The eye eats, not
the stomach." The army has no
fewer than 10 professional
"tasters" whose job is not only
to determine the palatability of
the food but also its odor, color
and general appearance.
Yes, these are the organolep-
tic experts, whose existence al-
most caused a revolution in the
inner circles in Damascus. Most
of them are food engineers with
a degree from the Technion who
have undergone special train-

On the rare occasions when
mayonnaise in salad is spoiled
in hot weather, the news makes
the headlines in the press.
The Israeli army takes pride
in the culinary achievements of
its kitchen staffs. When the in-
ternational olympics for mili-
tary chefs was held in Berlin in
June 1996, Israeli army cooks
were present competing for
medals. ❑

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