Bookmarked Food As Power: an Alternative View by Jeremy Cherfas (ARROW@TU Dublin)

Abstract:
Lost, sometimes, in the more metaphorical interpretations of food and power is the basic crudity of food as stored energy. Muscles turn the chemical energy stored in food into mechanical energy, which enables work to be done. Power is the rate of doing work. Food, literally, is a store of power. In the wake of World War Two, Europe faced a shortage of coal and oil, the two most important sources of chemical energy that threatened to gum up the transport of goods from place to place. There was, however, no shortage of unemployed men. Geoffrey Pyke, the quintessential British boffin, pointed out that people are actually much more efficient than steam engines at converting chemical energy to mechanical energy. Pyke’s proposal, that trains could be moved by cyclo-tractors, locomotives powered by the muscular effort of twenty to thirty men, themselves powered by sugar, went nowhere. The paper looks at the background to Pyke’s proposal, its reception at the time and the future of food-powered machinery.