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From: oaf@mit-vax.UUCP (Oded Feingold)
Newsgroups: net.cooks
Subject: recipes for mountaineering use
Message-ID: <4960@mit-vax.UUCP>
Date: Sun, 31-Mar-85 08:52:09 EST
Article-I.D.: mit-vax.4960
Posted: Sun Mar 31 08:52:09 1985
Date-Received: Wed, 3-Apr-85 01:36:48 EST
References: <5381@Glacier.ARPA>
Reply-To: oaf@mit-vax.UUCP (Oded Feingold)
Distribution: net
Organization: MIT, Cambridge, MA
Lines: 30
Summary: 

I'm interested in recipes/instructions for use on expeditions, where
weight and caloric content are critical.  I have some experience in
cooking and menus for mountaineering (summer and winter), but could
stand some suggestions.  [I teach a winter mountaineering course at MIT
- the standard complaint is that the food section contains too few
recipes.]

I'm especially interested in the following topics:
	1)  Freezing foods so they aren't messed up.  Can you do something
		with an orange that will leave it edible, once unfrozen 
		after a week at -20?  Can you prepare things so they survive
		repeated freeze-thaw cycles?
	2)  Drying and freeze-drying foods at home.  Also other methods of
		food preservation that don't add too much weight.  [Two
		subfields here, one for winter use, one for protection against
		decay in the summer.]  Eg:  Salting, sugaring,
	3)  Ethnic menus, especially fairly spicy ones (what do the Japanese
		Everest expeditions eat?)
	4) Vegetarian and other special menus with high caloric content
		and dense protein/weight ratios.

Mail to me.  Thanks in advance.  Summaries to those who request them, and to
the newsgroup if interest warrants.

Cheers,
-- 
Oded Feingold			UUCP:	mitvax!oaf
MIT AI Lab			Arpa:	oaf%oz@mit-mc.ARPA
545 Tech Sq.			AT&T:	617-253-8598 work
Cambridge, Mass. 02139		617-371-1796 home (and answering machine)