Olympic Games Nutrition in Los Angeles 1932

The food supplied for the athletes at an Olympic Village needs to cater for a diversity of sports, cultures, ages and special dietary needs. The Los Angeles Olympic Games in 1932 was one of the first to provide a large village with a range of facilities, including dining rooms for all the athletes. See more about Olympic Village nutrition and links to information about the food supplied at other Olympic Games.

1932 Los Angeles Dining Halls

The athlete village in Los Angeles in 1932 was the first to be designed a similar model to the villages of today. The complex consisted of lodging for 2,000 men, plus many other facilities including dining halls.

A scene from the Olympic Village dining room A scene from an Olympic Village dining room
(from the Olympic Games Official Report Los Angeles 1932)

Everyone their own

The design planned for each nation to have its own dining room and kitchen so that each could be supplied with its particular native food prepared by its own chef. The Olympics were attended by 37 nations, though they were accommodated in 31 separate dining rooms, as some teams were quite small.

The official report described their 'modern' equipment

"In equipment the kitchens were most modern. Virtually all utensils were of the finest grade of aluminum. Vitreous china was used and the silverware was of heavy plate."

Although water was piped to the village, bottles of distilled water in bottles, fresh every day, was placed in each cottage and dining room. Refrigeration was by ice. The fuel used for cooking was bottled gas.

Each day the various chefs drew up their menus for the next day, and ordered the food required, which was delivered the next morning. This was supplemented with supplies of condiments, tinned goods and dry vegetables from the Commissary storeroom, and stationed at the Commissary also was a refrigerator truck stocked with milk, cream, butter, eggs and cheeses.

Source: the official report of the Xth Olympiad Los Angeles 1932.

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