Food in the Air and Space

Discover the fascinating journey of food in the air and space with Food in the Air and Space by renowned food historian Richard Foss. Published by Bloomsbury Publishing Plc in 2014, this engaging hardback spans 248 pages, delving into the intriguing history of in-flight dining from hydrogen balloons to the International Space Station.

Uncover what was served, how meals were prepared, and the reasons behind these culinary choices. This book addresses the challenges of heating, cooling, and serving food at high altitudes, as well as the logistics involved in providing meals to astronauts and airline passengers. Additionally, it explores the cultural barriers that impact food habits and the surprising effects of altitude on our senses of taste and smell.

Whether you're a food enthusiast, a history buff, or simply curious about the culinary aspects of air travel, Food in the Air and Space offers an informative and enjoyable read that will elevate your understanding of food service in the skies.