Read e-book online Hoosh : roast penguin, scurvy day, and other stories of PDF

By Jason C. Anthony

Winner of an Andre Simon foods and drinks e-book Award - targeted Commendation
Finalist for a ForeWord e-book of the yr Award

Antarctica, the final position on the earth, isn't really well-known for its delicacies. but it truly is recognized for tales of heroic expeditions within which starvation used to be the only spice everybody carried. on the sunrise of Antarctic food, chefs improvised below unattainable hardships, castaways ate seal blubber and penguin breasts whereas fantasizing approximately illustrious feasts, and males looking the South Pole stretched their rations to the brink. at the present time, Antarctica's kitchens nonetheless stay up for provisions on the some distance finish of the planet's longest offer chain. medical learn stations serve up cafeteria fare that frequently bargains extra sustenance than kind. Jason C. Anthony, a veteran of 8 seasons within the U.S. Antarctic application, bargains a unprecedented workaday examine the significance of nutrition in Antarctic heritage and culture.

Anthony's travel of Antarctic delicacies takes us from hoosh (a porridge of meat, fats, and melted snow, usually thickened with overwhelmed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott during the 20th century to his personal preplanned 300 nutrition (plus snacks) for a two-person camp within the Transantarctic Mountains. The tales in Hoosh are associated by means of the ingenuity, strong humor, and indifference to gruel that make Anthony's story as interesting because it is enlightening

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Extra info for Hoosh : roast penguin, scurvy day, and other stories of Antarctic cuisine

Sample text

On one black day, the expedition doctors used the hoosh pot to sterilize instruments for the amputation of former stowaway Percy Blackborrow’s gangrenous frostbit toes. Their homemade stove had a chimney made of biscuit tins and burned ten blubbery penguin skins a day. Breakfast consisted of a small piece of seal or half a penguin breast each. Lunch might be a biscuit or chunks of blubber already squeezed for oil to supply the lamps. A favorite dessert was pudding made with two days’ biscuit ration saved in a canvas bag, crushed into powder, then boiled with a little sugar.

Campbell, Raymond Priestley, Murray Levick, George Abbott, Frank Browning, and Harry Dickason were on their own, with little winter equipment or clothing, and with almost nothing in the way of food. A ship could not possibly reach them until the following January, but if they could survive the winter, they could make a do-or-die two-hundredmile run down the Victoria Land coast to Cape Evans in October. What food they possessed — a few weeks’ worth of pemmican, biscuits, cocoa, and tea — was mostly set aside for that spring journey.

Jørgen Stubberud, Amundsen’s carpenter, still thought fondly of the pancakes sixty years later. Of all the cooks from the heroic age, Lindstrøm earned the largest presence in an expedition account. In The South Pole, Roald Amundsen devoted nearly twenty pages to cheerfully following Lindstrøm around on his daily duties. The cook was treated as a professional, a companion, and a crucial part of the mission’s success. For lunches and dinners throughout the year, Lindstrøm applied his near decade of polar cooking skills to highlight the taste of seal meat in stews — the Norwegians did not use the word “hoosh” — and steaks.

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