Food in the Air and Space: The Surprising History of Food and Drink in the Skies

This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural barriers; and the effect of altitude on our senses of taste and smell.

Author: Richard Foss
Publisher: Rowman & Littlefield Publishers
Published: 05/25/2016
Pages: 248
Binding Type: Paperback
Weight: 0.85lbs
Size: 8.90h x 6.00w x 0.80d
ISBN13: 9781442272392
ISBN10: 1442272392
BISAC Categories:
- Cooking | History
- Social Science | Agriculture & Food (see also Political Science | Public Poli
- Social Science | Customs & Traditions

About the Author
Richard Foss has been writing about food and drink since 1986, when he became restaurant reviewer for the Los Angeles Reader Newspaper. Since then he has written for over twenty different publications, both journalistic and academic, authored a book on the history of rum, and written scholarly articles for the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. He is currently on the board of the Culinary Historians of Southern California and is the California Curator for the Museum of the American Cocktail and the SoFAB Institute. You can see a full bio and read more of his writings at www.richardfoss.com.