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Author:
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 8
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Book Description
Author:
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 8
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Book Description
Author: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Category : Cooking
Languages : en
Pages : 249
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Book Description
In the history of cooking, there has been no more challenging environment than those craft in which humans took 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. This book 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. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
Author:
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 8
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Book Description
Author: Eric Braun
Publisher: Capstone
ISBN: 1404855343
Category : Juvenile Nonfiction
Languages : en
Pages : 14
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Book Description
Discusses activities astronauts do while they're in space.
Author: Charles T. Bourland
Publisher: Springer Science & Business Media
ISBN: 144190624X
Category : Science
Languages : en
Pages : 224
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Book Description
Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.
Author: Andrew J. Taylor
Publisher: John Wiley & Sons
ISBN: 1405150017
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
Author: Tom Jones
Publisher: Smithsonian Institution
ISBN: 1588345386
Category : Technology & Engineering
Languages : en
Pages : 261
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Book Description
Ever wondered what space is really like? Thanks to his 25 years of training for, flying in, consulting on, and writing and speaking about space, astronaut and spacewalker Tom Jones can answer that question and many others. What do you feel on liftoff? What is weightlessness? Where do you sleep in space? Can you see the Great Wall of China? Jones answers every question you have ever had about space in Ask the Astronaut. His entertaining blend of wit, personal experience, and technical expertise shines in each answer, and together all the answers illuminate the true space experience from start to finish. His engaging and informative responses remind readers of historic space achievements, acquaint them with exciting new ambitions, make them feel like they have experienced space firsthand, and even inspire an urge to explore space themselves. Jones covers everything from the training process for new astronaut candidates and the physical sensations and challenges of rocketing into orbit to what it's like to live, work, and walk in space. Jones also explores the future of spaceflight, both professional and commercial, in the years to come. Ask the Astronaut is a delight for all readers, especially "armchair astronauts" and younger, 21st century space explorers.
Author: Scott M. Smith
Publisher:
ISBN: 9781607416418
Category : Astronauts
Languages : en
Pages : 0
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Book Description
Besides covering a broad range of issues relating to space nutrition, this book presents the knowledge of nutritional biochemistry of space flight that has resulted from five decades of space life sciences research and operations. It covers research and observational findings on space travellers, as well as ground-based analogue studies with human subjects in such venues as bed rest, closed chambers, Antarctica, and under the sea. This book serves as a historical record of nutrition as related to space flight, specifically to nutrient requirements in a space flight environment. Evidence is reviewed from the first days of human space flight through what may very well be the early days of permanent off-Earth human presence. This information has been scattered in research articles and limited reviews that have been published over the years, in some cases documented only in out-of-publication NASA documents. The book will be of interest to scientists and physicians in many disciplines, including nutrition, physiology, biochemistry, space life sciences, and aerospace medicine. The text is aimed at an upper-undergraduate or graduate-student level of understanding.
Author: John Logsdon
Publisher: Penguin
ISBN: 1101993499
Category : Technology & Engineering
Languages : en
Pages : 402
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Book Description
The fascinating story of how NASA sent humans to explore outer space, told through a treasure trove of historical documents--publishing in celebration of NASA's 60th anniversary and with a foreword by Bill Nye "An extremely useful and thought provoking documentary journey through the maze of space history. There is no wiser or more experienced navigator through the twists and turns and ups and downs than John Logsdon." -James Hansen, New York Times bestselling author of First Man, now a feature film starring Ryan Gosling and Claire Foy Among all the technological accomplishments of the last century, none has captured our imagination more deeply than the movement of humans into outer space. From Sputnik to SpaceX, the story of that journey--including the inside history of our voyages to the moon depicted in First Man--is told as never before in The Penguin Book of Outer Space Exploration. Renowned space historian John Logsdon traces the greatest moments in human spaceflight by weaving together essential, fascinating documents from NASA's history with his expert narrative guidance. Beginning with rocket genius Wernher von Braun's vision for voyaging to Mars, and closing with Elon Musk's contemporary plan to get there, this volume traces major events like the founding of NASA, the first American astronauts in space, the Apollo moon landings, the Challenger disaster, the daring Hubble Telescope repairs, and more. In these pages, we such gems as Eisenhower's reactions to Sputnik, the original NASA astronaut application, John Glenn's reflections on zero gravity, Kennedy's directives to go to the moon, discussions on what Neil Armstrong's first famous first words should be, firsthands accounts of spaceflight, and so much more.
Author: Helen W. Lane
Publisher: CRC Press
ISBN: 9780849385674
Category : Medical
Languages : en
Pages : 336
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Book Description
Tens of thousands of miles above Earth's atmosphere, orbiting this planet like pieces from a child's giant erector set, NASA's massive International Space Station slowly takes shape. When completed, as many as 16 countries will provide crew members for this orbiting international community. But while this will not be the first extended stay of humans in space-Skylab, Mir Space Station, and Shuttle-Mir missions all involved extended-stay periods-it will give birth to some new questions about one of space exploration's biggest concerns: providing adequate nutrition essential to good physical and mental health in space. Nutrition in Spaceflight and Weightlessness Models consolidates nutritional observations from 38 years of human spaceflight. It is a compilation of nutritional knowledge and accomplishments from the early 1970's to the recent Shuttle-MIR program. It provides basic nutritional concepts, as well as broad coverage, of the effect of space and weightlessness on nutrition status and physiology. Nutrition in Spaceflight and Weightlessness Models addresses the utility of ground-based weightlessness simulations; the role of electrolytes, calcium, protein, iron, and micronutrients in optimal nutrition; and energy utilization by space crews. The book also explores regenerative life-support and food systems for space and planetary missions; the results of basic research in metabolism that illustrate the physiological changes that occur during spaceflight; new concepts and recommendations for astronaut nutrition in future spaceflights; and, the lab capabilities of the International Space Station.
