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Book Cover
PRINTED MATL
Author Foss, Richard (Food historian)
Title Food in the air and space : the surprising history of food and drink in the skies / Richard Foss
Published Lanham : Rowman & Littlefield, 2016
ITEM LOCATION CALL # STATUS
 Rodman Main Adult  394.12 F751    AVAILABLE
Edition First paperback edition
Descript xiii, 233 pages : illustrations ; 24 cm
Content text
Media unmediated
Carrier volume
Series Food on the go series
Food on the go series
Bibliog. Includes bibliographical references and index
Summary In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch
Subject Airlines -- Food service -- History
Astronauts -- Nutrition -- History
Food habits -- History
Drinking customs -- History
Flight -- History
ISBN 9781442272392
9781442227286
1442227281

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