“Food in the Air and Space” meet the author, Richard Foss at {pages} Bookstore
904 Manhattan Avenue
Manhattan Beach, CA 90266
USA
In the history of cooking, there has never been a more challenging environment than cooking in the craft in which humans take 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. Richard Foss’s book Food in the Air and Space: The Surprising History of Food and Drink in the Skies 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.