Tag Archives: When Moby Dick Is On the Menu
When Moby Dick Is On the Menu Count on US Commerce for recipes.
During the golden age of whaling in the eighteenth and nineteenth centuries, a tepid reception to whale meat meant that it was a culinary afterthought in the deadly hunt for sperm, ambergris, and blubber. By the turn of the century, whale meat was a six-ton curiosity for most American palates. In 1918, the U.S. Department of Commerce’s Bureau of Fisheries published a small pamphlet on the matter: “Whales and Porpoises as Food.” But what kind of food? “With Thirty-Two Recipes.”Excellent. Something for tonight? more@laphamsquarterly 19:31
