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.To include recipes in a book on this topic invites some ridicule, because since people first started eating inflight the ... Since the food served most often in the early days of airliners was cold fried chicken, it would seem most appropriate to start with a recipe for it. ... or closed, and when the Marriott Corporationa#39;s historian tried to find any recipes from the pre-war Hot Shoppes for me, she was unable to do soanbsp;...
|Title||:||Food in the Air and Space|
|Publisher||:||Rowman & Littlefield - 2014-12-11|