Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine
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Eight seasons working with the United States Antarctic Program have given Anthony a remarkable perspective on how human beings feed themselves on the most southern of continents. The title of his crisply vivid survey comes from a stew early explorers fashioned from pemmican and water, often thickened with biscuit, but few readers will be surprised to learn that conditions often required far greater ingenuity—and continue to do so today. Great fun to read, this is culinary adventure of a very different and satisfying sort.