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Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine
by Anthony, Jason C. | PB | VeryGood
US $6.80
ApproximatelyRM 28.68
Condition:
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ”... Read moreabout condition
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Aurora, Illinois, United States
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eBay item number:197210884118
Item specifics
- Condition
- Very Good
- Seller Notes
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780803226661
About this product
Product Identifiers
Publisher
University of Nebraska Press
ISBN-10
0803226667
ISBN-13
9780803226661
eBay Product ID (ePID)
117224508
Product Key Features
Book Title
Hoosh : Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine
Number of Pages
344 Pages
Language
English
Publication Year
2012
Topic
Regional & Ethnic / General, Polar Regions, Ecosystems & Habitats / Polar Regions, Methods / Outdoor, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Illustrator
Yes
Genre
Nature, Cooking, Social Science, History
Book Series
At Table Ser.
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
18.8 Oz
Item Length
8.9 in
Item Width
6.6 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-011994
Reviews
"One of the most enthralling studies of gastronomy ever published."-Christopher Hirst, London Independent, "Anthony is an exemplary translator, imparting a collection of otherworldly experiences to the rest of us in precise and deft, but no less astonishing language and narrative technique. The concluding recipes, like so much of the book, carefully fuse the hilarious and the harrowing."-Matthew Frank, author of Barolo, "What distinguishes Anthony's perceptive retelling of Antartic tales-besides the obvious focus on food-is his ability to seamlessly weave details drawn from his own experience into heroic-age tales."-Peter Andrey Smith, Orion, "[ Hoosh is a jaunty history of Antarctic exploration and personal experience from a food perspective."--Stephen Downes, Australian, "Anthony enlivens historical facts with a knack for choice anecdotes; one man's minted peas created with toothpaste stand out as much as unexpectedly hotel-worthy midwinter celebrations. In later, thought-provoking chapters, the author considers the environmental toll created by food waste and inefficient management. Anthony concludes with his own experience as support staff. A singular, engrossing take on a region that until now has been mostly documented from a scientific angle or romanticized by adventurers." Kirkus Reviews , September 15th 2012"Some years ago a friend who worked on a nature program told me a tale of desperate penguin-killing (concluding with an ice pick) that left me with a fascination of how to feed yourself in the Antarctic. Jason Anthony's book has rekindled my appetite for Antarctic gastronomic thoughts." - Fergus Henderson, chef and co-owner of St. John Restaurant (London) and author of The Whole Beast: Nose to Tail Eating "Historical writing, well presented, is supposed to be delicious, but in this brilliant, insightful book you will find many essential nutrients that tend to be missing from standard treatments of Antarctic exploration. This is a delightfully balanced reflection on human involvement in the Last Place on Earth, from earliest times to the modern day, presented with much gusto and the added sauce of firsthand experience." - Ross MacPhee, curator of the American Museum of Natural History and author of Race to The End: Amundsen, Scott, and the Attainment of the South Pole "Anthony is an exemplary translator, imparting a collection of otherworldly experiences to the rest of us in precise and deft, but no less astonishing language and narrative technique. The concluding recipes, like so much of the book, carefully fuse the hilarious and the harrowing." - Matthew Frank, author of Barolo, "Some years ago a friend who worked on a nature program told me a tale of desperate penguin-killing (concluding with an ice pick) that left me with a fascination of how to feed yourself in the Antarctic. Jason Anthony's book has rekindled my appetite for Antarctic gastronomic thoughts."-Fergus Henderson, chef and co-owner of St. John Restaurant (London) and author of The Whole Beast: Nose to Tail Eating, "[ Hoosh is] a jaunty history of Antarctic exploration and personal experience from a food perspective."--Stephen Downes, Australian, "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, New York Times Book Review, "[ 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, "Historical writing, well presented, is supposed to be delicious, but in this brilliant, insightful book you will find many essential nutrients that tend to be missing from standard treatments of Antarctic exploration. This is a delightfully balanced reflection on human involvement in the Last Place on Earth, from earliest times to the modern day, presented with much gusto and the added sauce of firsthand experience."-Ross MacPhee, curator of the American Museum of Natural History and author of Race to The End: Amundsen, Scott, and the Attainment of the South Pole, "Beyond his own experience, Anthony's knowledge and research is deep, detailing the role of food in historic expeditions both well known . . . and not, including Japanese and Scottish efforts that have rarely been noticed. He also reviews the mid-20th-century adventures of Byrd, Ellsworth, Ronne, and others. Viewing each expedition through the lens of food offers great insight into the people who were really the most important members of those groups: not the leaders whose names we know well, but the cooks, about whom the public knows next to nothing."-Jeff Inglis, Portland Pheonix, "Some years ago a friend who worked on a nature program told me a tale of desperate penguin-killing (concluding with an ice pick) that left me with a fascination of how to feed yourself in the Antarctic. Jason Anthony's book has rekindled my appetite for Antarctic gastronomic thoughts."-Fergus Henderson, chef and co-owner of St. John Restaurant (London) and author of The Whole Beast: Nose to Tail Eating , "Historical writing, well presented, is supposed to be delicious, but in this brilliant, insightful book you will find many essential nutrients that tend to be missing from standard treatments of Antarctic exploration. This is a delightfully balanced reflection on human involvement in the Last Place on Earth, from earliest times to the modern day, presented with much gusto and the added sauce of firsthand experience."-Ross MacPhee, curator of the American Museum of Natural History and author of Race to The End: Amundsen, Scott, and the Attainment of the South Pole , "[ Hoosh is] a jaunty history of Antarctic exploration and personal experience from a food perspective."-Stephen Downes, Australian, "Anthony enlivens historical facts with a knack for choice anecdotes; one man's minted peas created with toothpaste stand out as much as unexpectedly hotel-worthy midwinter celebrations. In later, thought-provoking chapters, the author considers the environmental toll created by food waste and inefficient management. Anthony concludes with his own experience as support staff. A singular, engrossing take on a region that until now has been mostly documented from a scientific angle or romanticized by adventurers." Kirkus Reviews, September 15th 2012"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, Booklist, October 2012"Some years ago a friend who worked on a nature program told me a tale of desperate penguin-killing (concluding with an ice pick) that left me with a fascination of how to feed yourself in the Antarctic. Jason Anthony's book has rekindled my appetite for Antarctic gastronomic thoughts." - Fergus Henderson, chef and co-owner of St. John Restaurant (London) and author of The Whole Beast: Nose to Tail Eating"Historical writing, well presented, is supposed to be delicious, but in this brilliant, insightful book you will find many essential nutrients that tend to be missing from standard treatments of Antarctic exploration. This is a delightfully balanced reflection on human involvement in the Last Place on Earth, from earliest times to the modern day, presented with much gusto and the added sauce of firsthand experience." - Ross MacPhee, curator of the American Museum of Natural History and author of Race to The End: Amundsen, Scott, and the Attainment of the South Pole"Anthony is an exemplary translator, imparting a collection of otherworldly experiences to the rest of us in precise and deft, but no less astonishing language and narrative technique. The concluding recipes, like so much of the book, carefully fuse the hilarious and the harrowing." - Matthew Frank, author of Barolo"Anthony's central insight is that an expedition, like an army, marches on its stomach, allowing him to approach a somewhat timeworn subject in a fresh way. Hoosh is not a cookbook, though it does have recipes (Savory Seal Brains on Toast). It's not a history, though Anthony retells with gusto the never-stale stories of Shackleton, Amundsen, Scott, Byrd and all the other crazies who pursued knowledge to the last place in the world at the price of sanity, health and life itself. And Hoosh is certainly not another hymn to the heroic age... For one thing, Anthony brings us up to the present, with visions of the bustling science stations established along the continent's coasts and at the pole itself. Here admirable feats of cooperation among nations are topped only by the awe-inspiring logistics required to satisfy the culinary quirks of all nations, not to mention their temperamental cooks... 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 Sinkler, New York Times, Decemeber 2012"One of the most enthralling studies of gastronomy ever published." - The Independent, "Anthony enlivens historical facts with a knack for choice anecdotes; one man's minted peas created with toothpaste stand out as much as unexpectedly hotel-worthy midwinter celebrations. In later, thought-provoking chapters, the author considers the environmental toll created by food waste and inefficient management. Anthony concludes with his own experience as support staff. A singular, engrossing take on a region that until now has been mostly documented from a scientific angle or romanticized by adventurers." Kirkus Reviews , September 15th 2012"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, Booklist , October 2012"Some years ago a friend who worked on a nature program told me a tale of desperate penguin-killing (concluding with an ice pick) that left me with a fascination of how to feed yourself in the Antarctic. Jason Anthony's book has rekindled my appetite for Antarctic gastronomic thoughts." - Fergus Henderson, chef and co-owner of St. John Restaurant (London) and author of The Whole Beast: Nose to Tail Eating "Historical writing, well presented, is supposed to be delicious, but in this brilliant, insightful book you will find many essential nutrients that tend to be missing from standard treatments of Antarctic exploration. This is a delightfully balanced reflection on human involvement in the Last Place on Earth, from earliest times to the modern day, presented with much gusto and the added sauce of firsthand experience." - Ross MacPhee, curator of the American Museum of Natural History and author of Race to The End: Amundsen, Scott, and the Attainment of the South Pole "Anthony is an exemplary translator, imparting a collection of otherworldly experiences to the rest of us in precise and deft, but no less astonishing language and narrative technique. The concluding recipes, like so much of the book, carefully fuse the hilarious and the harrowing." - Matthew Frank, author of Barolo, "[ Hoosh is a jaunty history of Antarctic exploration and personal experience from a food perspective."-Stephen Downes, Australian, "One of the most enthralling studies of gastronomy ever published."--Christopher Hirst, London Independent, "[ 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, "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, New York Times Book Review
Dewey Edition
23
Dewey Decimal
394.1/2
Table Of Content
Prologue: A Recipe for Something Chapter 1. All Thinking and Talking of Food Chapter 2. The Secret Society of Unconventional Cooks Chapter 3. Slaughter and Scurvy Chapter 4. Meat and Melted Snow Chapter 5. How to Keep a Fat Explorer in Prime Condition Chapter 6. Into the Deep Freeze Chapter 7. Prisoner-of-War Syndrome Chapter 8. The Syrup of American Comfort Chapter 9. A Cookie and a Story Chapter 10. Sleeping with Vegetables Chapter 11. A Tale of Two Stations Epilogue: Not Under These Conditions Acknowledgments Appendix 1: Selected Recipes from Gerald Cutland's Fit for a FID Appendix 2: Hoosh Timeline Notes Selected Bibliography
Synopsis
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. 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. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony's tale as entertaining as it is enlightening., Offers a rare workaday look at the importance of food in Antarctic history and culture. Jason 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 pre-planned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains., Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. 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. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony's tale as entertaining as it is enlightening. Jason C. Anthony's essays have appeared in Orion, VQR, Alimentum, the Missouri Review, and in the Best American Travel Writing 2007.
LC Classification Number
GT2853.A515A48 2012
Item description from the seller
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- w***l (66)- Feedback left by buyer.Past monthVerified purchaseGood quality and value delivery on time
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- l***t (119)- Feedback left by buyer.Past monthVerified purchaseThese are very good Bibles for general distribution in charity venues. They are new bibles. They have sufficient large print for those with vision problems, they are of a good size, and the price was excellent.
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Seller feedback (5,687,521)
- w***l (66)- Feedback left by buyer.Past monthVerified purchaseGood quality and value delivery on time
- g***s (143)- Feedback left by buyer.Past monthVerified purchaseThanks
- l***t (119)- Feedback left by buyer.Past monthVerified purchaseThese are very good Bibles for general distribution in charity venues. They are new bibles. They have sufficient large print for those with vision problems, they are of a good size, and the price was excellent.