Food in the Air and Space
The Surprising History of Food and Drink in the Skies
By (author) Richard Foss
Publication date:
11 December 2014Length of book:
248 pagesPublisher
Rowman & Littlefield PublishersDimensions:
234x161mm6x9"
ISBN-13: 9781442227286
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.
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.
Since 1783, when the first passenger balloon was launched, the history of food has included the challenge of preparing and serving food while airborne. Foss offers a historical look at how meals have been prepared and consumed, in wartime and peacetime, during air travel in vehicles ranging from balloons to zeppelins, from airplanes to spacecraft. Drawing on archives and interviews, Foss includes photographs, diagrams, and menus depicting the fabulous and the rudimentary, everything from gourmet meals to snacks. As air travel evolved from a luxury for adventurers, with meals to match, to fairly mundane, crowded journeys offering peanuts, inventors and airlines have struggled with the dangers of maintaining safety and hygiene thousands of miles in the air. Foss offers details behind the technology and culinary arts in flights from the 1928 Lufthansa flight that first offered hot meals to the Hindenburg in 1936 to the food technology, including Tang, that grew out of the space-exploration programs. This fascinating book includes recipes the airlines collected and adapted for home use.