Rowman & Littlefield Publishers
Pages: 212
•
Trim: 6¼ x 9⅜
978-1-4422-5506-7 • Hardback • April 2017 • $51.00 • (£39.00)
978-1-4422-5507-4 • eBook • April 2017 • $48.50 • (£37.00)
Demet Güzey, PhD, is a freelance food and wine writer 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.
Acknowledgements
Introduction
1: Food on Trails
2: Walking in a New Continent
3: Polar Explorations
4: Mountain Expeditions
5: Desert Travel
6: Pilgrimage
7: Army Food
8: Street food
Afterword
Güzey’s fascinating treatise on pedestrian food, the latest book in the Food on the Go series, explores the food traditions and technological advances that people have made in order to eat on the move. She covers polar and mountain expeditions, pilgrimages, exploring new lands, and good old-fashioned hiking. Güzey’s research shines through as she provides cultural and historical references for each type of food. She also shares intriguing facts: Italian soldiers during WWII hated their rations so much that they called them Asinus Mussolini (Mussolini’s Arse), and the Third Reich created a version of crystal meth for their soldiers, which was included in their rations. Güzey’s writing is concise and each chapter (e.g., ‘Desert Travel,’ ‘Army Rations,’ ‘Street Food’) nicely showcases the wide variety of food enjoyed (or hated) during each type of ‘walk.’ Even those with only a passing interest in the history of food will find Güzey’s work enjoyable.
— Publishers Weekly
[O]ffers a fun and interesting read on the social and cultural history, developments and challenges in food on trails end in the wild. Food is essential accompanying the traveler high up in the mountains, under scorching sun in desert travel, tiresome never-ending pilgrimage trails, becomes a survival provision for the soldier in the battleground, and now it is a destination marker for street food lovers. The book is for a must-read for adventurers, the ones who travel for food, or trekkers and trailers who will explore food with a different eye.
— Hurriyet Daily News
This fascinating book will take the reader on a hundred different journeys with food; it also provides a list of foods one best not indulge in.
— The Explorers Journal
In this book, culinary historian Demet Güzey examines the food we eat while traveling – particularly on foot – from a casual picnic to more life-challenging desert treks and polar expeditions…. And while we may not be climbing mountains or crossing deserts, even a stop at a food truck takes on new savor when viewed as part of a continuum of traveler’s food.
— CHoW Line