Cool. In Macleans by Jessica Allen, Eat it Up, Thurs Mar 15, 2012
“…But I’ve also noticed another contender for southern food supremacy: Antarctica. In the third issue of Lucky Peach, the magazine launched by chef and restaurateur David Cheng in collaboration with McSweeney’s last year, there’s a charming interview with the dinner production line cook for the Amundsen-Scott South Pole Station. (In fact, the entire issue is a keeper.) And in the current issue of CityBites magazine, there’s mention of a limited edition book about to be published called, The Antarctic Book of Cooking and Cleaning. It’s the story of a Russian-Canadian clean up project told by the two women in charge of the well-being of the volunteers, who culled their journals, recipes, menu plans and photographs for the book.
Of course, the south needn’t actually worry about Antarctica stealing their status. The continent has a population of zero permanent residents; most food can’t actually grow there (although, according to the website Cool Antarctica, “some stations grow fresh vegetables on a hydroponic system where the plants grow in slowly circulating water with nutrients dissolved in it,”); ice makes it hard to harvest whales, seals, fish and birds for dinner, and The Antarctic Treaty forbids the import of soil because of the risk of introducing non-native insects, fungi or bacteria. So the chance of the South Pole coming up with a regional cuisine that could compete with southern cooking is, well, nil…”