When I lived in Boston, I would frequently drive through the quiet suburb of Natick, rarely stopping except for the occasional trip to the big mall there. Little did I know that Natick houses military laboratories that research, test, and produce foods that find their way to consumers!
Anastacia Marx de Salcedo's book Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat describes how facilities like these developed a lot of the food technology we see today. Things like instant mac 'n' cheese and keeping bagged salad fresher have emerged because the military needs to optimize the shelf life, cost, palatability, and more importantly, quick production of food in case of war.
Like it or not, it looks like the military has had a major hand in the foods we eat today. How do you feel about that?
→ Read more: How the U.S. Military Is Infiltrating Your Kitchen from Bon Appétit