The History of Food in the Sky and Space: From Balloons and Passenger Planes to Space Shuttles

On long-haul flights, enticing meals are prepared and served in the limited space. During combat and in space, convenient, delicious, and nutritious meals are essential. This book traces the evolution of in-flight meals, supported by continuous technological development. Includes recipes.

------------------------------------------------------------ This book focuses on in-flight food during wartime and peacetime, including brilliant, pioneering ideas and uniquely absurd and ingenious inventions. Its scope ranges from the era when airships were loaded with meals from famous restaurants, to the time when stewards cooked steaks in swaying cabins, and to the era when food scientists attempted to bring home-style cooking to spacecraft pilots and astronauts floating and working in zero gravity.

(From the book's "Introduction") ------------------------------------------------------------ 【Table of Contents】

Introduction: The First Toast Chapter 1: Pioneers: Lessons from the Balloon Era Chapter 2: Luxury in the Sky: The Zeppelin Era Chapter 3: The Dawn of Passenger Flight (1920-1930) Chapter 4: In-Flight Heating Technology Up to 1940 Chapter 5: From 1930 to World War II: Flying Boats Chapter 6: Land Aircraft from 1930 to the Outbreak of the War Chapter 7: A Glimpse into the Design Process Chapter 8: World War II and the Post-War Golden Age (1941-1950) Chapter 9: The Physiology of Taste in Flight Chapter 10: Competition, Regulation, and the Dawn of the Jet Age (1950-1958) Chapter 11: In-Flight Meals in Popular Culture Chapter 12: Mass Transport and Luxury Competition in the Jet Age (1958-1966) Chapter 13 In-Flight Heating Technology, Part 2 Chapter 14: Jumbo Jets, Overeating, and Cultural Expression (1966-1975) Chapter 15: The Untold History of Special Meals Chapter 16: An Era of Chaos and Change (1975-1985) Chapter 17: Designing In-Flight Meals Chapter 18: The Decline and Decline of In-Flight Meals (1985-Present) Chapter 19: Tube Foods and Cube Foods: Space Food (1961-1965) Chapter 20: Commercialization of Space Food Chapter 21: Apollo, Soyuz, and the Diversity of Space (1966-1994) Chapter 22: The Difficulties of Cooking in Space Chapter 23: Space Shuttle, International Space Station, and Chinese Astronaut "Taikonaat" (1981-Present) Documents: Unresolved Issues Recipe Collection

[Author Biography]

Richard Foss Foss) Since contributing restaurant reviews to the Los Angeles Reader in 1986, she has been writing on the theme of food and drink. To date, she has contributed to more than 20 publications, including magazines and academic books. Her books include "The History of Rum" (translated by Chihoko Uchida/Hara Shobo), and co-authored works such as "Encyclopedia of World Food Cultures" and "Oxford Companion to Sweets." She is a trustee of the Southern California Society of Culinary Historians and a curator for the American Cocktail Museum and the California representative of the SoFAB Association.