Food Rationing and Mortality in Paris, 1940-1941

Abstract

F OOD rationing started throughout France on October i, I940, and a card system was evolved by age, occupation, and state of health. The following foods were restricted: bread, meat, cheese, fats (lard, oil, etc.), sugar, milk, chocolate, and milled products. Technically other foods could be obtained, but in reality it was difficult to get them; horsemeat, fish, and fowl were very scarce. At first potatoes were sold without restriction, but they were rationed later. They were issued in quantities varying from two to six pounds per person. Different kinds of tubers of slight nutritive value were sold to the public; such as turnips and rutabagas, which had formerly been used to feed cattle. All fruits became scarce; and prices doubled creating very serious difficulties for the lower income classes. It should be noted, too, that it was not possible to procure the full ration of meat allowed on each card. In reality, only ninety grams of meat per week was obtainable. However, that part of the population having relatives or friends in the country, received foods from them. There existed, furthermore, in the big cities, Black Markets, where certain foods could be purchased, but these only by a few for the prices were outrageously high. Table i gives the protein, fat, carbohydrate, and caloric value of foods rationed according to age, occupation, and state of health, as devised for France.