Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)

Name: Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)
Price: 19.98 USD
Availability: InStock
Rating: 4.6 (34 reviews)

4.60 of 5 Stars: Arctic & Antarctica - Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)

$19.98

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Book Synopsis: Winner of an Andre Simon Food and Drink Book Award - Special CommendationFinalist for a ForeWord Book of the Year Award

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.

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Discover the intriguing tales and mouth-watering delicacies of Antarctica with Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table). This captivating book, winner of the Andre Simon Food and Drink Book Award, takes you on a culinary journey like no other. Despite being renowned for its harsh conditions, Antarctica holds a rich history of brave explorers who relied on food as their ultimate survival tool.

From the early days when cooks had to create meals under unthinkable hardships, to explorers dreaming of lavish feasts while consuming seal blubber and penguin breasts, this book brings to life the incredible world of Antarctic cuisine. Jason C. Anthony, a seasoned veteran of the U.S. Antarctic Program, shares his first-hand experiences and provides a rare insight into the profound role of food in Antarctic culture and history.

As you delve into the pages of Hoosh, you'll be transported from the humble beginnings of hoosh - a hearty porridge made with meat, fat, and melted snow - to the scurvy-ridden expeditions led by the likes of Shackleton and Scott. You'll witness the evolution of Antarctic cuisine throughout the twentieth century and even get a glimpse into Anthony's own meticulously planned meals for a challenging Transantarctic Mountains expedition.

Hoosh is not just a book, it's an adventure. Immerse yourself in the ingenuity, resilience, and unyielding spirit of these explorers as they conquered the world's final frontier. With its captivating storytelling and incredible insights into Antarctic food culture, this book is a must-read for all food enthusiasts, history buffs, and thrill-seekers alike.

Embark on this extraordinary culinary journey by grabbing your copy of Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table) today. Let the tantalizing tales and mouth-watering recipes transport you to the icy wonders of Antarctica. Prepare to be amazed! Order now!

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