Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine (At Table)
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