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Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine
by Jason C. Anthony
- 286 PAGES
Going to the ends of the Earth to get the perfect filet mignon, has a nice ring to it, but thankfully it's not necessary. Nor is it advisable. At least not according to Jason C. Anthony, who here tells the intriguing, if not exactly appetizing, story of the food that has accompanied Antarctic exploration. 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.