World traveler, mountain climbing enthusiast, and scholar Demet Güzey (here’s her Travel Style Q&A) introduces readers to the important connection between food and human expedition in her new book called “Food on Foot.”
Güzey examines the variety of ways we have approached this problem over the centuries and across landscapes from pilgrims to pioneers, soldiers to explorers. The only limit to humanity’s reach is the food they can find along the way.
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 is a great gift for adventurous food lovers and food-loving adventurers.
Grab it: Grab “Food on Foot: A History of Eating on Trails and in the Wild (Food on the Go)” by Demet Güzey on Amazon from $38.
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Editorial Note: The editorial content on this page is not provided by any bank, credit card issuer, airlines or hotel chain, and has not been reviewed, approved or otherwise endorsed by any of these entities.