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
Leave a Reply