The Anzac Table

Daniel Reynaud, Emanuela Reynaud

$50

Hardback

Forthcoming
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English

Hardie Grant Books
24 February 2026

History; 20th century history: c 1900 to c 2000; First World War; Food & society; Military life & institutions

An army marches on its stomach.

The Anzac Table is a compelling exploration of the food and drink consumed by the soldiers of the Australian Imperial Force (AIF) during the First World War. Written by acclaimed historian Daniel Reynaud and hospitality expert Emanuela Reynaud, this book provides a rich and nuanced understanding of how food shaped the physical and emotional experiences of Australian soldiers.

Grounded in extensive research from over 1,200 soldiers' diaries and letters, official reports, and secondary sources, the book examines the origins of the First AIF diet, its British influences, and its effectiveness in sustaining troops in various wartime settings, including army camps, the front lines, ships, hospitals, and prisoner-of-war camps. It investigates both the official military rations and the alternative food sources soldiers relied upon, such as canteens, food parcels, foraging, and dining out.

Beyond nutrition, The Anzac Table delves into the social and cultural significance of food, revealing its role in morale, camaraderie, and identity. The book also debunks myths surrounding Anzac food, such as the reputation of bully beef, biscuits, and alcohol. Additionally, it evaluates the legacy of wartime food experiences on Australian culinary traditions and offers insights relevant to contemporary military catering.

With a blend of scholarly research and engaging storytelling, The Anzac Table sheds light on an often-overlooked aspect of Anzac history, offering a fresh perspective on the daily lives of soldiers and the broader historical and cultural implications of their diet.

By: Daniel Reynaud, Emanuela Reynaud
Imprint: Hardie Grant Books
Country of Publication: Australia
Dimensions: Height: 234mm, Width: 180mm,
ISBN: 9781761452505
ISBN 10: 1761452509
Pages: 384
Publication Date: 24 February 2026
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Daniel Reynaud is Emeritus Professor of History at Avondale University, NSW, Australia. He is also the inaugural Visiting Historian at the Anzac Memorial, Hyde Park, Sydney. He is an authority on Anzac cinema, AIF spirituality and AIF food. He has published multiple academic articles, book chapters and books on Anzac themes. Titles include Celluloid Anzacs (2007), a study of Australian cinema about the First World War; The Man the Anzacs Revered (2015), a best-selling biography of legendary chaplain of the First AIF, William ‘Fighting Mac’ McKenzie; Anzac Spirituality (2018) exploring the range of expressions of religion and spirituality in the First AIF; and The Anzacs, Religion and God (2019), documenting the spiritual journeys of twenty-seven members of the First AIF, ranging from enthusiastic Christians to those with a disgust for religion. Daniel has also authored many articles on the First World War in popular journals, and has scripted and co-presented a series of high-rating documentaries on the AIF and spirituality. He was part of a team that produced acclaimed anthologies of Romanian poetry in English translation. His work in teaching, academic writing, journalism, documentaries and translation has won national and international awards. Emanuela (Emi) Reynaud has worked in various roles in the hospitality industry. A passionate foodie, she ran her own catering business for many years. She has taught hospitality in secondary schools for fifteen years, and has been recognised by Vocational and Educational Training (VET) for her outstanding teaching. Her students have placed in the top ten in state exams and won regional VET awards. She has also worked as a consultant, both in the hospitality industry for startup ventures and in hospitality education for secondary and tertiary institutions. In 2017, she was adjunct professor at the School of Culinary Arts at Southern Adventist University in Tennessee. She holds degrees in psychology and teaching, and VET certificate qualifications in Hospitality, Training and Assessment, and TESOL. She has published on online pedagogy in the secondary classroom and on AIF food and drink. She has worked as a food stylist, and is currently authoring her own cookery books. She shares her food photographs on Instagram @emi_reynaud.