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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.
Title: Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)
Publisher: Univ of Nebraska Pr:
ISBN Number: 0803226667
ISBN Number 13: 9780803226661
Book Condition: Very Good
Item: 1.00 Item
Seller ID: Z0803226667Z2
Description: 0803226667 Crisp, clean, unread paperback with light shelfwear to the covers and a publisher's mark to one edge - Nice!