Hoosh : roast penguin, scurvy day, and other stories of Antarctic cuisine
Author(s)
Bibliographic Information
Hoosh : roast penguin, scurvy day, and other stories of Antarctic cuisine
(At table series)
University of Nebraska Press, c2012
- : pbk
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. 279-286)
Description and Table of Contents
Description
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.
Table of Contents
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
by "Nielsen BookData"