Army rations have come along way to now include poppy seed cake, cranberries, spiced apple cider, peant butter and crackers. A World War II favorite was SPAM.
The Roman marchers carried wheat and handmills to bake flatbreads in clay pots called clibanus.
The mountain climbers nourishment got harder as the altitude increased. Climbers had to monitor the color of their urine to determine sufficient hydration.
From the publisher:
World traveler, mountain climbing enthusiast, and scholar Demet Güzey introduces readers to the vital connection between food and human expedition in Food on Foot (April 8, 2017; ISBN: 978-1-4422-5506-7; Hardcover $38.00; 236 pages; Rowman & Littlefield), 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 is a great gift for adventurous food lovers and food-loving adventurers.
About the Author:Demet Güzey, PhD, is a writer and lecturer of food and culture with a passion for trekking in high mountains. She has published numerous articles in academic journals and magazines, ranging from Food Biophysics to Gastronomica, and climbed some grand mountains, such as Mont Blanc and Mount Ararat. You can read more about her at www.demetguzey.com.
This book is not a cookbook, yet I was compelled to create a meal from one of the scenarios in the book. My favorite travelers were the Pilgrims who traveled places where food was shared. The Tuscan route might include vegetable soup and day old bread with a sweet cake called Spongata. Here is my version: