Food in the Air and Space

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. The challenges were different for each mode of travel, but there is a common thread of experimentation and determination to provide even the widest-roving traveler with tastes of home.