What Food Do Explorers Eat? An Odyssey of Expedition Provisions

December 19, 2025 •

2 min read

During a polar expedition, explorers can require over 6,500 calories per day, demonstrating the intense nutritional needs for survival in extreme environments. The answer to what food do explorers eat reveals a fascinating history of ingenuity and scientific advancement aimed at fueling human endurance.

Quick Summary

This article chronicles the evolution of explorer diets, from the primitive, high-calorie preparations of early expeditions to the sophisticated, lightweight, and nutritionally-optimized meals used by modern adventurers.

Key Points

Pemmican: A calorie-dense, shelf-stable mixture of dried meat, rendered fat, and sometimes berries, historically used by Indigenous North American peoples and explorers.
Nutrient-dense over fresh: Both historical and modern explorers prioritize high-calorie, nutrient-dense foods that can be stored for extended periods without refrigeration.
Freeze-drying: Modern technology allows for incredibly lightweight and quick-to-prepare meals by removing moisture, making packing for long expeditions far more efficient.
High-calorie needs: Extreme environments like polar regions demand diets of 6,500 calories or more per day to counteract the massive energy expenditure from physical exertion.
Morale boosting: Small luxuries and tasty snacks like chocolate or candy are crucial for maintaining morale and mental focus during demanding, long-duration expeditions.
Environment dictates diet: Food strategy varies significantly based on the environment (e.g., high-fat for polar cold, quick-digesting carbs for mountaineering) and logistical support.
Hydration is vital: Maintaining hydration and electrolyte balance is as important as calorie intake, especially at high altitudes where dehydration is a risk.

The Origins of Expedition Provisions: A Lesson in Survival

Early explorers faced the monumental challenge of provisioning for long, arduous journeys with no access to refrigeration. Their food choices were dictated by a few simple but critical criteria: high calorie density, long shelf life, and portability. The result was a diet focused on preserved goods and whatever could be foraged or hunted along the way.

The Historical Diet: Pemmican, Hardtack, and Portable Soup

The centerpiece of many historical land-based expeditions was pemmican. Adopted from Indigenous North American peoples, this food item was a masterful blend of efficiency and energy. It was traditionally made from dried, pounded meat, rendered fat, and sometimes dried berries. This mixture was calorie-dense and could last for extended periods. Other common provisions included hardtack, a durable biscuit of flour and water, and portable soup, a concentrated meat and vegetable paste. Sailors relied on salted meats, but the lack of fresh food often led to scurvy.

The Technological Revolution: Modern Explorer Food

Today's explorers benefit from dramatic advances in food science and nutritional understanding. The emphasis has shifted from mere caloric intake to precise macronutrient ratios, hydration, and maximizing flavor for morale.

The Modern Food Arsenal

Modern explorer provisions include lightweight and convenient freeze-dried and dehydrated meals that only require hot water. High-calorie energy and protein bars provide sustained fuel. Snacks like nuts, dried fruits, jerky, and chocolate offer quick energy, with hard cheese also being a durable option. Hydration is maintained with electrolyte powders and vitamin mixes. Small treats are also included for morale.

Historical vs. Modern Explorer Provisions


Feature	Historical Expeditions	Modern Expeditions
Staple Foods	Pemmican, hardtack, salted meat, portable soup	Freeze-dried meals, energy bars, specialized trail mix
Preservation	Drying, salting, rendering fat	Freeze-drying, dehydration, vacuum-sealing
Nutritional Science	Poorly understood; reliance on calorie density	Precision planning of macro/micronutrients
Energy Source	High fat and protein from pemmican; simple carbs from biscuits	Balanced complex carbs, proteins, and healthy fats
Weight	Often very heavy, especially with water-rich foods	Ultra-lightweight due to water removal
Preparation	Time-consuming cooking of stews and foraged items	Minimal effort, often just adding hot water

The Role of Logistics and Environment

Food choices are also heavily influenced by the type of environment and the expedition's logistical support. High-altitude requires easily digestible food, while polar regions necessitate high-fat content for energy and insulation.

Conclusion: Fueling the Human Spirit

From historical pemmican to modern freeze-dried meals, the food explorers eat has evolved significantly, driven by the need for efficient, energy-dense, and palatable provisions essential for survival. The advancements reflect humanity's ongoing drive to explore. For more information on expedition nutrition, consult resources like Ian Taylor Trekking's guide.

Frequently Asked Questions

Pemmican was a traditional Indigenous North American food made from a mixture of dried, pounded meat, rendered fat, and sometimes dried berries. It was a nutrient-rich, portable food source that could be stored for a very long time.

Early explorers relied on a combination of preserved foods like salted meat, hardtack, and pemmican, alongside whatever they could hunt, fish, or forage along their route.

Hoosh was a common stew used on early 20th-century Antarctic expeditions. It was made from sledging biscuits, pemmican, and water, providing a calorie-dense meal in freezing conditions.

The key difference is the technology and nutritional science. Historically, food was limited to simple preservation methods. Modern explorers use advanced techniques like freeze-drying and rely on precise nutritional planning to maximize efficiency and health.

Modern explorers eat freeze-dried meals because they are incredibly lightweight, have a very long shelf life, and are simple to prepare by just adding hot water. This significantly reduces the weight and volume of supplies needed.

While raw calories are vital, taste and variety are crucial for maintaining morale on long, difficult journeys. Poor appetite at high altitude also makes palatable food more likely to be consumed, so snacks and meals that taste good are essential.

The Lewis and Clark expedition carried staples like 'portable soup' and 'parchmeal' (ground, parched corn) but also relied heavily on hunting and foraging during their 1804-1806 journey.