Description
Book Synopsis: Winner, Andre Simon Food and Drink Book Award - Special Commendation Winner, ForeWord Book of the Year Award - Travel Writing Silver medal, Independent Publisher Book Award - Creative Nonfiction Finalist, Maine Literary Book Awards - Nonfiction 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.
Details
Explore the fascinating world of Antarctic cuisine with Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table). Winner of multiple awards, this book delves into the history and culture of food in Antarctica, from the improvised meals of early explorers to the modern-day cafeteria fare at scientific research stations. Join author Jason C. Anthony on a culinary journey through the icy continent, showcasing the importance of food in Antarctic life.
Experience the survival instincts and culinary innovations of those who braved the harshest conditions on Earth, relying on hoosh - a hearty porridge made from meat, fat, and melted snow - to sustain themselves. From the scurvy-ridden expeditions of Shackleton and Scott to the meticulously planned meals of modern-day campers, Hoosh provides a captivating account of Antarctic gastronomy. Discover the resilience, humor, and resourcefulness that defined Antarctic cuisine throughout history.
Uncover the untold stories behind the meals that sustained explorers and scientists in the frozen wilderness. Jason C. Anthony's firsthand experiences in the U.S. Antarctic Program lend an authentic perspective to this engaging narrative. Whether you're a food enthusiast, history buff, or simply curious about life in Antarctica, Hoosh offers a unique glimpse into a world where survival often depended on creative cooking and camaraderie.
Grab your copy of Hoosh today and embark on a culinary adventure to the ends of the Earth. Delve into the rich tapestry of Antarctic cuisine, from traditional hoosh recipes to modern-day culinary challenges. Don't miss this opportunity to savor the flavors and stories that define the unique gastronomic heritage of the world's most remote continent.
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