John Rees is an independent writer and researcher specializing in the common soldiers’ experience during the War for American Independence, and in North American soldiers’ food from 1755 to the modern era. Since 1986 he has produced over 150 monographs on these subjects. For fifteen years John served as military food columnist for the quarterly newsletter Food History News. He also wrote four entries for the Oxford Encyclopedia of American Food and Drink, thirteen entries for the revised Thomson Gale edition of Boatner’s Encyclopedia of the American Revolution, and has contributed to Gastronomica: The Journal of Food and Culture, Military Collector & Historian, Muzzleloader Magazine, and Repast (quarterly publication of the Culinary Historians of Ann Arbor). A list of his publications, plus a number of complete works, may be viewed on this website.