Military leadership in the American Civil War Military leadership in the American Civil War Military leadership in the American Civil War was influenced by professional military education and the hard-earned pragmatism of command experience. While not all leaders had formal military training, the United States Military Academy at West Point, New York and the United States Naval Academy at Annapolis created dedicated cadres of professional officers whose understanding of military science had profound effect on the conduct of the American Civil War and whose lasting legacy helped forge the traditions of the modern U.S. officer corps of all service branches. President Abraham Lincoln was Commander-in-Chief of the
Foods of the American Civil War period barely make mention of the war. In the few southern cookbooks published during and shortly after, the fact of shortages is inescapable. Foods of the American Civil War Foods of the American Civil War were the provisions during the American Civil War with which both the Union and Confederate armies struggled to keep their soldiers provisioned adequately. According to "Hardee's Rifle and Light Infantry Tactics," written by a U.S. Army officer from the South before the war, the rations for a soldier during this time usually included: This would be supplemented by (per 100 rations): The most common field