Descriptions of food, expressly of moose, are an important part of Henry David Thoreau’s overall writing project in The Maine Woods (1864). At the 1985 Presidential Address of the Thoreau Society Annual Meeting, Frederick Wagner observed a culinary theme connecting Thoreau’s three travel narratives, including A Week on the Concord and Merrimack Rivers (1849) and Cape Cod (1865). While Thoreau discusses his culinary adventures memorably in all three works, it is in The Maine Woods that Wagner notes, “The reader perceives a heightened appetite, more physical and spiritual energy and exaltation than he displayed either on the Concord and Merrimack...