True tales of adventurous travel and adventurous eating.
A month from now, we will be in the Himalayas, visiting Tibet, Nepal and Bhutan. I’m beside myself with happy anticipation, and every book around the house that is ready to pick up is about one of those countries. I nibble at old guidebooks, even though this will not be an independent trip but a Road Scholar itinerary, and out-of-print Traveler’s Tales anthologies of Tibet and Nepal (none on Bhutan). Still, the upcoming publication of Food on Foot penetrated my pre-Himalayan haze. The publicist’s description intrigued me:
World traveler, mountain climbing enthusiast, and scholar Demet Güzey introduces readers to the vital connection between food and human expedition in Food on Foot , the next installment in the Food on the Go series. From pilgrims to pioneers, soldiers to explorers, the only limit to humanity’s reach is the food they can find along the way, and Güzey examines the myriad ways we have approached this problem over the centuries and across landscapes.
From tinned foods to foraging in the arctic wilderness, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitudes to champagne and caviar at base camps, Güzey gives a thoroughly researched and insightful account of how we manage food on foot, and how disaster strikes when we fail to manage it well.
Firsthand accounts, authentic artifacts and photographs, expert opinions, and recipes reveal new perspectives on lesser known as well as more famous expeditions, such as the disastrous end of the Donner Party, the stranded men of Shackleton on Elephant Island, and the first successful summit of Mount Everest. An extensive bibliography provides ample opportunities for further reading.
This culinary history book by Demet Güzey is geared to adventurous food lovers and food-loving adventurers. Publication date is April 8, the day we leave on our own trip, but I hope to get to it after I return. Publishing details: Rowman & Littlefield; ISBN: 978-1-4422-5506-7; Hardcover $38; 236 pages.