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.
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.
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.
Inhaltsangabe
Acknowledgments Introduction: The First Toast 1: The Forerunners: Lessons From The Balloon Era 2: Luxury In The Skies The Zeppelin Era 3: The Early Days of The Airplane Age (1920 1930) 4: Sidebar The Technology of Heat in Flight before 1940 5: From 1930 to the Second World War Diverging Paths 6: Land based Craft From 1930 to the Outbreak of War 7: Sidebar A Window Into The Design Process 8: World War II and the Postwar Bonanza (1941 50) 9: Sidebar Physiology of Taste in Flight 10: Competition, Regulation, and the Jet Age (1950 58) 11: Sidebar: Airline Food in Popular Culture 12: Jet Age Mass Transit and Luxury Competition (1958 66) 13: Sidebar: Technology of Heat in Flight, Part Two 14: Jumbo Jets, Excess, and Cultural Expression (1966 75) 15: Sidebar The Elusive History of Special Meals 16: Years of Chaos and Change (1975 85) 17: Sidebar Designing The Flying Meal 18: The Decline And Fall of Inflight Dining (1985 Present) 19: Tubes and Cubes: Food in space (1961 65) 20: Commercialization of Space Food on Earth 21: Apollo, Soyuz, and Variety In Space (1966 1994) 22: Sidebar The Difficulties of Cooking in Space 23: Shuttles, The ISS, and Taikonauts (1981 Present) 24: Recipes Recommended Reading: Books and Websites Appendix: Unsolved Questions Index
Acknowledgments Introduction: The First Toast 1: The Forerunners: Lessons From The Balloon Era 2: Luxury In The Skies The Zeppelin Era 3: The Early Days of The Airplane Age (1920 1930) 4: Sidebar The Technology of Heat in Flight before 1940 5: From 1930 to the Second World War Diverging Paths 6: Land based Craft From 1930 to the Outbreak of War 7: Sidebar A Window Into The Design Process 8: World War II and the Postwar Bonanza (1941 50) 9: Sidebar Physiology of Taste in Flight 10: Competition, Regulation, and the Jet Age (1950 58) 11: Sidebar: Airline Food in Popular Culture 12: Jet Age Mass Transit and Luxury Competition (1958 66) 13: Sidebar: Technology of Heat in Flight, Part Two 14: Jumbo Jets, Excess, and Cultural Expression (1966 75) 15: Sidebar The Elusive History of Special Meals 16: Years of Chaos and Change (1975 85) 17: Sidebar Designing The Flying Meal 18: The Decline And Fall of Inflight Dining (1985 Present) 19: Tubes and Cubes: Food in space (1961 65) 20: Commercialization of Space Food on Earth 21: Apollo, Soyuz, and Variety In Space (1966 1994) 22: Sidebar The Difficulties of Cooking in Space 23: Shuttles, The ISS, and Taikonauts (1981 Present) 24: Recipes Recommended Reading: Books and Websites Appendix: Unsolved Questions Index
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