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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Antarctica a continent about which very little has been written from a gastronomic point of view. However, as Kurti (1997) points out, there is some material available. Laws (in Kurti and Kurti, 1988) provides ‘A Perspective of Antarctic Cookery’, in which he writes:

Delicacies included young crabeater seals, especially filet or liver, leopard seal brains, seal chitterlings (the small intestine of one species can be several hundred feet long), fish and shag. The eggs of several sea birds were appreciated though the whites of penguin eggs are an off-putting translucent bluish-grey and are better in cakes and omelettes than fried or boiled. Particularly to be avoided were giant petrels (flesh or eggs), and elephant seals which, although the subject of my PhD thesis, are repulsive, however cooked.