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Hoosh

Hoosh

Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine

by Jason C. Anthony
Paperback
Publication Date: 01/11/2012

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Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. Anthony's tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony's tale as entertaining as it is enlightening.
ISBN:
9780803226661
9780803226661
Category:
National & regional cuisine
Format:
Paperback
Publication Date:
01-11-2012
Language:
English
Publisher:
University of Nebraska Press
Country of origin:
United States
Pages:
344
Dimensions (mm):
229x152x20mm
Weight:
0.48kg

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