Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine


Product Details

$26.95  $24.79
University of Nebraska Press
Publish Date
6.14 X 0.78 X 8.99 inches | 1.05 pounds
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About the Author

Jason C. Anthony's essays have appeared in Orion, VQR, Alimentum, the Missouri Review, and in the Best American Travel Writing 2007.


"One of the most enthralling studies of gastronomy ever published."--Christopher Hirst, London Independent--Christopher Hirst"London Independent" (02/04/2013)
"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--Peter Andrey Smith "Orion "
"[Hoosh is] a jaunty history of Antarctic exploration and personal experience from a food perspective."--Stephen Downes, Australian --Stephen Downes"Australian" (04/06/2013)
"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-- (11/30/2012)
"[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--Kirkus (09/15/2012)
"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-- (11/28/2012)