- Series: At Table
- Paperback: 344 pages
- Publisher: Univ of Nebraska Pr; No Edition Stated edition (November 1, 2012)
- Language: English
- ISBN-10: 0803226667
- ISBN-13: 978-0803226661
- Product Dimensions: 6 x 1 x 9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 21 customer reviews
- Amazon Best Sellers Rank: #1,232,023 in Books (See Top 100 in Books)
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Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table) Paperback – November 1, 2012
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The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
One place locavorism does not flourish: Antarctica. Despite its status as a continent, it has no arable land, and native fauna include just penguins, other seabirds, and seals, none of which ranks on most chefs’ lists of tasty ingredients. Anthony has lived and worked in Antarctica over the course of a number of summers, so he knows just what’s available there. Current residents, most of them researchers, have their food shipped in from sponsoring countries. Early explorers ate similar if less healthful food, their main sustenance being “hoosh,” pemmican stew thickened with crushed biscuits. Anthony recounts many stories of early pioneers’ attempts to survive the harsh climate by dining on seal meat. One hardy troop even played music to console grieving penguins, whose eggs they had stolen. A complete culinary collection that aims to represent all seven continents will need this book on its shelves, but don’t expect a lot of call for its recipes. --Mark Knoblauch
From the New York Times:
"What ultimately ensures this unlikely book’s appeal to a larger audience than armchair Antarctophiles and demented foodies is that Anthony is a fine, visceral writer and a witty observer. He paints his cast of questers with a Monty-Pythonesque brush, but balances the telling with a refusal to sneer or giggle. He demonstrates genuine respect, compassion and a kind of hopeless love for his quixotic subjects and their grandiose, miserable hungers." - Rebecca P. Sinkler
"Anthony enlivens historical facts with a knack for choice anecdotes... [Hoosh is] a singular, engrossing take on a region that until now has been mostly documented from a scientific angle or romanticized by adventurers." -- Kirkus
"One of the most enthralling studies of gastronomy ever published"
--Christopher Hirst, The Independent
“Anthony's voice truly comes into its own… with the spirited air of one who has eaten well in these hard places.”
--Jeff Inglis, the Portland Phoenix
Top customer reviews
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I worked with Jason for a couple of seasons on the "Ice" and this book was just as if I were listening to some of his stories. Thanks Jason! You taught me how to peel and orange. Just think......
Most recent customer reviews
It doesn't hold up though.
It begins with the author promising us a first hand account of isolated eating...Read more