Lessons From The Outdoors: Trail Grub: A History Of Backpacking Food

“When you get a little dirt in your food while camping, it’s called ‘trail seasoning’.” - Anonymous

Cooking and eating around a campfire are one of the greatest hallmarks of camping. For many, the after-meal is the best part of any hike. There is something about carrying your own food for miles and then cooking it in camp that makes it taste better. What types of food have people carried into the backcountry over the decades? Of course, food traditions have varied across cultures and time periods. This article will focus on historical trends of recreational backpacking in the United States.

At the dawn of backpacking, gear, and food were primarily borrowed from military practices. In the late 1800s, dehydrated soup mixes were commonly carried by soldiers and hunters. A broth was prepared using seasonings, meat, and a small number of vegetables, which was then expertly concentrated and dried into a solid ingot that remained shelf-stable for years without packaging. These "pocket soup" blocks could easily be carried in a pack and reconstituted as needed.

To use, one would drop a block into hot or boiling water, and within a few minutes, the hiker would have a piping-hot bowl of soup. When possible, users would forage for additional ingredients to enhance their soup, such as fresh game meat, herbs, mushrooms, or wild vegetables. In the early 20th century, soup bouillon was invented, replacing the condensed broth ingots on the trail. Grandma Gatewood was particularly fond of carrying bouillon. Soup is an excellent trail food due to its high sodium and electrolyte content.

Meat was also dried into jerky and carried on the trail. It was usually carried in rawhide pouches to protect it from moister since modern plastic pouches did not yet exist. Dried fruit and nuts were also utilized when available. Another popular menu item was dry flour and salt that could be mixed with water and cooked into bread. No additional ingredients are needed to make a trail bread; however, it was rarely the plat préféré. Today, people often add a leavening agent and spices like garlic or pepper to their trail bread. The dough could be fried in a little oil to make pan bread or placed on the end of a stick and roasted over a fire to create stick bread, a method favored by John Muir.

By the end of the 19th century, canned food and drinks packaged in glass were widely available. As a result, these items sometimes ended up in hikers' packs. To dispose of their empty cans and bottles, hikers often buried them or left them in trash heaps. This litter accumulated over the decades, leading hikers to recognize the need for better conservation practices.

As industrial packaging methods improved, canned food became increasingly popular among campers, especially among early car campers. They could simply open a can and heat it by placing it on top of the car engine, earning them the nickname "Tin Can Tourists." Canned food remained a staple on the trail for many years until lighter packaging options became more common. Today, carrying canned food on the trail is often seen as a sign of inexperience.

We cannot forget a hiker's most prized menu item—sugar. In the late 19th century, hard candy confections were all the rage. They were also perfectly suited for the trail. They came in all shapes and sizes and provided just the right energy boost during a long hike. They came in many flavors but some especially popular ones included peppermint, lemon and other citrus, butterscotch, and spicy flavors like cinnamon and anise.

Chocolate has long been popular among campers and backpackers, dating back to the early days of recreational outings. Hot chocolate, in particular, serves as a perfect sweet drink for the trail. Since its discovery, cocoa products have been a favorite for hunters, soldiers, and hikers alike. However, preparing a hot chocolate drink requires heat, making it a bit challenging to whip up on the side of the trail for a quick pick-me-up.

Historically, chocolate was primarily consumed as a beverage until the 20th century, though it was also occasionally used in baked goods and other confections. There were chocolate-flavored candies, such as Necco wafers, which gained some popularity.1 In the 19th century, chocolate often came in the form of a powder, ground, and mixed with sugar in tightly packed bars, akin to bouillon cubes. This powdered chocolate could then be added to milk or water to create a drink. Hikers and soldiers sometimes placed a pinch of the powder on their tongues for a quick energy boost, though not everyone enjoyed this treat. The powder, typically made from just cacao and sugar, often had a bitter taste due to the high cocoa content, usually 60% or more, similar to today's dark chocolate.2

Modern chocolate bars, on the other hand, are mixed with fats and milk with a 50% or lower cocoa content, resulting in a sweeter flavor. The fat also provides additional energy for the hike. The first widely available modern-style chocolate bars in the U.S. were Hershey's bars. The Hershey milk chocolate bar was introduced in 1900 and became an instant success.3

Although melting has never deterred a hungry hiker from devouring a chocolate bar, melted chocolate can pose a risk to other items in a backpack. In 1941, Forrest Mars invented a new type of chocolate candy that did not melt because it had a solid sugar coating. He called his creation M&Ms. M&Ms quickly became a favorite among American soldiers fighting in various locations around the world. After the War, M&Ms rapidly emerged as a leading competitor to Hershey's chocolate bars, and both brands continue to be popular choices among campers.

Of course, the epitome of trail desserts is the s'more. Various legends have grown around the origin of camping's greatest snack. The most convincing is that it was invented, or at least popularized, by the Girl Scouts of America. The earliest recipe for a traditional s'more is to be found in Tramping and Trailing with the Girl Scouts published in 1927.4 The dessert was further popularized as a camping treat by Kampgrounds of America (KOA) line of campgrounds who provided the ingredients to their patrons.

In the postwar years, new foods gained popularity thanks to new preservation technology. One food item that became a trail staple was Kraft brand Mac N' Cheese, a dried macaroni and cheese dish. It was invented just before the War in 1937 and gained widespread popularity during the War as a cheap, quick, and tasty meal. It was the perfect trail food because, although it required adding milk and butter, these could easily be procured in powdered form. Macaroni and cheese can be paired with many other items to complete a meal or could serve as the foundation of a more elaborate dish with added ingredients like meat or vegetables and is still fairly popular on the trail.

Freeze-dried food processing was refined and perfected during World War II, creating a new category of food preservation. This innovation allowed for foods to be shelf-stable and enabled quicker reconstitution.

In 1951, an ill-fated Girl Scout trip inspired troop leader Ann Benedict. Struggling under the weight of canned food during the trip, she was determined to find a better solution for trail nutrition. Her idea developed throughout the remainder of the trip, and upon returning home, she began experimenting with dehydrating meals in her garage. This led to the founding of Dri-Lite Foods, which produced lighter, nutritious, just-add-water meals specifically designed for outdoor adventures. Over the following years, she continued to improve and refine the company's processes.

In the 1970s, Dri-Lite Foods began using the freeze-drying process, which allowed for a greater variety of meals. In 1971, they officially changed their name to Backpackers Pantry and grew to become one of the premier companies in the trail food industry.5,6

Mountain House is a well-known brand of freeze-dried backpacking meals that began in 1969 as a subsidiary of Oregon Freeze Dry, which created lightweight meals for the military. The company recognized that the advantages of their meal products could also benefit backpackers and outdoor enthusiasts. As a result, they established a subsidiary dedicated to designing meals specifically targeted at recreational customers. Alongside Backpacker's Pantry, Mountain House helped to create a niche industry focused on adventure-related freeze-dried meal products. Today, thousands of such meal items are available for purchase online.

Jerky remains a staple for those on the trail. This portable food option has been popular for thousands of years, although its production is labor-intensive. The first commercial beef jerky factory opened in the U.S. in 1926, primarily supplying the military. Since then, commercial jerky products have proliferated, and beef is no longer the only option. A variety of meats can be found in jerky form, and there are even meatless alternatives available today.

Fish has also traditionally been a common trail snack. The preservation of fish in tin cans dates back to 1824 when the first factory was established to package tinned sardines. This method gained popularity among militaries, explorers, adventurers, and later recreational campers. Historically, canned fish has been more popular than fish jerky or dried fish. However, today, it is more common to find fish packaged in plastic pouches rather than cans while on the trail. There are many varieties of fish available in numerous flavors, making it a great snack choice for outdoor excursions.

Trail mix, also known as GORP (Good Old Raisins and Peanuts), is one of the oldest trail foods. A combination of nuts and dried fruits has sustained human travel for thousands of years. The modern version often includes some form of candy or chocolate. In the early 20th century, it was common in some regions of the U.S. to add candy corn instead of chocolate.

The slang term "gorp" emerged in the 1950s or 60s. Trail mix can vary greatly, ranging from simple combinations with just peanuts and raisins to elaborate mixes with 20 or more ingredients. It can be bland, bold, salty, sweet (or both), spicy, or mild. Some adventurous individuals even add coffee beans for an extra energy boost. While trail mix is typically dry, some people choose to add water or milk to their mixes.7

The granola bar, also known as a cereal bar or, more generically, an energy bar, is now a staple on trail menus. Its close relative, the protein bar, is also quite popular. While they share a similar shape, their macronutrient profiles differ significantly. Granola bars typically contain higher amounts of carbohydrates and lower levels of protein and fat, whereas protein bars are designed to have more protein than carbohydrates or fats.

But where did they originate? Modern energy bars trace their roots back to the U.S. space program. NASA sought a high-energy snack that astronauts could consume without removing their helmets. To meet this need, Pillsbury was contracted to develop a suitable product, resulting in Space Food Sticks—essentially energy bars shaped like Slim Jims. These bars gained popularity during the 1960s and 70s.

In 1973, Nature Valley introduced the first mass-produced granola bar, their rectangular Oats N' Honey bar. Then, in the 1980s, the Power Bar emerged as the first successful protein bar, helping to popularize energy bars further. These mass-produced items were made feasible by plastic packaging, although the concept of shelf-stable energy bars is not entirely new. Cultures around the world have crafted such bars for centuries, with pemmican being a notable example.

The Clif Bar is perhaps the most iconic energy bar that one might see someone pull from their backpack. It was invented by Gary Erickson and officially launched in 1992. It was designed for outdoor activities that require a high level of energy. The bar was named after the creator's father, not as a misspelling of the rocky feature. It features higher sugar and fat content compared to other traditional energy bars of that time. Although it faces many competitors today, Clif Bar remains popular due to its variety of delicious flavors.

Another highly popular item on the trail menu is peanut butter, which has gained even more popularity in recent years thanks to its availability in single-serving sizes. Peanut butter made its first public appearance at the St. Louis World's Fair in 1904 and has remained a favorite ever since. Its enduring popularity is largely due to its versatility; it pairs well with many other ingredients or can be enjoyed on its own as a convenient snack.

Many of the foods discussed here clearly require a fire or stove for cooking. Recreational campers have traditionally relied on fire to prepare their heartiest meals. However, in the 1990s, a new trend emerged that focused on carrying as little weight as possible. Ultralight backpacking emphasizes reducing pack weight to make hiking easier, sometimes at the expense of other comforts on the trail. One such method is cold soaking.

The widespread availability of partially cooked, dehydrated, or freeze-dried food allows backpackers to quickly rehydrate their meals at camp. Eventually, many backpackers realized that heat is not essential for reconstituting their food. By simply soaking the dried food in water for several hours, it can become palatable again. Cold soaking has gained popularity among dedicated ultralight backpackers because it eliminates the need for a stove and fuel, saving several ounces of weight. However, many of these backpackers admit that this weight-saving method often results in a loss of flavor in the food.

Caffeine is an essential item for many people when they are on the trail. The modern coffee percolator was invented in 1889 and quickly gained popularity, becoming the standard method for preparing coffee while camping. Before its introduction, Americans typically boiled coffee grounds directly in water. After boiling for a certain amount of time, the grounds would settle at the bottom, allowing campers to sip the coffee from the top. This method is known by various names, including cowboy coffee and Turkish coffee.

In Turkish coffee preparation, a small amount of cold water is sometimes added after brewing to help the grounds settle at the bottom. These brewing methods were common throughout the 19th century, while percolation became the norm during the 20th century. In the 21st century, numerous brewing methods have emerged to cater to diverse tastes. For example, Stanley offers a durable metal French press, and there are many options available for pour-over coffee. Instant coffee has been around since the 1890s but often received criticism for its lackluster or bitter taste. However, in recent decades, methods for processing instant coffee have improved, leading to brands with significantly better flavor. One popular choice among campers is Alpine Start, which began in 2016 with the goal of enhancing instant coffee’s taste.

Tea, coffee's little sibling, is also popular on the trail. Lightweight copper teapots have been used in mountaineering and on the trail for centuries. Aluminum teapots became available in the late 1800s when the price of aluminum dropped, making it more competitive. Today, compact aluminum or steel teapots are available that nest neatly with other cookware to save room in a pack. The disposable teabag rose to popularity in the early 20th century, simplifying backcountry tea brewing even further.

Today, caffeine is also extracted and added to foods and supplements. The first caffeine-laced energy bar, called the First Strike Bar, was introduced to the market in 1996 and was developed for the U.S. military. Today, there are many caffeinated snacks readily available.

In the late 20th century, plastic packaging largely replaced metal cans and glass as the preferred food storage material. The plastic pouch emerged as a lightweight alternative to the tin can, which greatly benefited backpackers who carry their groceries over long distances. As a result, shelf-stable, partially cooked foods became widely available in various options. Backpackers enjoyed an unprecedented variety of quick, affordable, and lightweight meals.

However, by the early 21st century, a significant issue came to light: many of the pre-packaged food choices were not particularly healthy, often containing unhealthy or even harmful preservatives, additives, and other chemicals. Additionally, much of the pre-packaged food available at the turn of the millennium did not accommodate individuals with food allergies.

Two major trends emerged in the 21st century: a shift towards healthier foods that are less processed and contain fewer questionable or harmful ingredients, as well as an increase in options for those with allergies. Allergy-sensitive food choices included dairy-free, gluten-free, and nut-free products. These changes were evident across general grocery store brands and among those specifically targeting backpackers.

When it comes to a topic as diverse as food, it's impossible to cover every type available. We have highlighted some of the most popular foods among hikers in the U.S. over the decades. One of the greatest aspects of backpacking or camping is the endless variety of menu items that can be enjoyed. There are always new foods to try and new flavors to experience. You never know what someone might pull out of their pack to satisfy their hunger. However, one thing is certain: meals always taste better in the great outdoors than at the kitchen table.

By David F. Garner

Lessons From The Outdoors

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Tuesday, May 20, 2025

Trail Grub: A History Of Backpacking Food