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 & penguin breasts while fantasizing about illustrious feasts, & 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 & culture. Anthony`s tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, & melted snow, often thickened with crushed biscuit) & the scurvy-ridden expeditions of Shackleton & Scott through the twentieth century to his own pre-planned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humour, & indifference to gruel that make Anthony`s tale as entertaining as it is enlightening.