Hoosh : roast penguin, scurvy day, and other stories of Antarctic cuisine
著者
書誌事項
Hoosh : roast penguin, scurvy day, and other stories of Antarctic cuisine
（At table series）
University of Nebraska Press, c2012
- : pbk
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注記
Includes bibliographical references (p. 279-286)
内容説明・目次
内容説明
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.
目次
Prologue: A Recipe for Something
Chapter 1. All Thinking and Talking of Food
Chapter 2. The Secret Society of Unconventional Cooks
Chapter 3. Slaughter and Scurvy
Chapter 4. Meat and Melted Snow
Chapter 5. How to Keep a Fat Explorer in Prime Condition
Chapter 6. Into the Deep Freeze
Chapter 7. Prisoner-of-War Syndrome
Chapter 8. The Syrup of American Comfort
Chapter 9. A Cookie and a Story
Chapter 10. Sleeping with Vegetables
Chapter 11. A Tale of Two Stations
Epilogue: Not Under These Conditions
Acknowledgments
Appendix 1: Selected Recipes from Gerald Cutland's Fit for a FID
Appendix 2: Hoosh Timeline
Notes
Selected Bibliography
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