“It is remarkable how our appetites have changed in this respect. Until quite recently almost the thought of [blubber] was nauseating. Now, however, we positively demand it. The thick black oil which is rendered down from it, rather like train oil in appearance and cod liver oil in taste, we drink with avidity.”

“Fried slices of blubber seem to our taste to resemble crisp bacon. It is certainly no hardship to eat it, though persons living under civilized conditions probably would shudder at it. The hardship would come if we were unable to get it.”

— Ernest Shackleton, South