Salmon skin and Reindeer Edible Sleds
Thank you to our reader in Rotterdam Maira van Helvoirt for finding us, translating and sharing this Vrig Netherlands article that includes The Antarctic Book of Cooking and Cleaning where she discovered us:
“The article was printed in the December 15, 2012 issue of a weekly magazine called Vrij Nederland. The author, Marente de Moor, writes about “historic meals” every week. The article is called “An edible sledge”. Referring to all people who go on skiing holidays during the winter (“who risk body and limbs at high altitude”, as she puts it), she provides some lessons for “food in harsh conditions”. She reflects on several historic expeditions (Sir Edmund Hillary and his sherpa Tenzing, Robert F. Scott, Amundsen, the arctic Indians and the Inuit, Sir John Ross, the Tibetans) and their eating habits. Apparently, Sir John Ross got an edible sledge from the Inuit: made of salmon skins and reindeer bones, so he would be able to eat it in cases of emergency. Hence the title of the article. The article contains a recipe for rikikul, the “survival snack of the sherpas”.
The bottom right hand side of the article reads:
Food stylist Wendy Trusler, who worked in 1995 as a voluntary cook for a Russian-Canadian cleaning expedition on Bellingshausen (Antarctica), wrote together with environmental activist Carol Devine the beautiful Antarctic Book of Cooking and Cleaning. It contains both tips from present day scientists (Dr. Moskalevsky’s Caipirinha is easy – plenty of ice) as well as narrated recipes from the old pioneers like Shackleton. The book, which will also be available as an e-book, can be reserved through the website of Trusler and Devine: www.theantarcticbookofcookingandcleaning.com… (etc)”
What a clever innovation – an edible sledge.
Maira also shared she’s an engineer who worked on a ship in and spent time in the Arctic and collects polar books. We love that our book is now in the Netherlands thanks to Maira and Marente de Moor. Bye for now, afscheid.