The New York Times – The Best Cuisine on Antarctic Ice

Saturday, Aug. 18

The golden age of polar exploration is long gone, and 100 years have passed since Robert F. Scott’s men had enjoyed pemmican hoosh, stewed penguin and Champagne, yet winter in Antarctica has become increasingly vibrant. The continuous and monotonous state of sensory deprivation caused by months of isolation means life on the station quickly becomes black and white in every sense — except taste.

International crews endure the long, dark Antarctic winter by enjoying the food they spend their time preparing, and awaiting the biggest party in the Antarctic year: the winter solstice arriving in late June, marking midwinter.

 

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The New York Times – The Best Cuisine on Antarctic Ice

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