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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: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Category : Cooking
Languages : en
Pages : 249
Get Book Here
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: F. Robert van der Linden
Publisher: Smithsonian Institution
ISBN: 1588345815
Category : Transportation
Languages : en
Pages : 225
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Book Description
Experience the thrill of flying some of the world's most important airplanes and spacecraft. Best of the National Air and Space Museum provides unprecedented access to the most popular museum in the world. The Smithsonian's National Air and Space Museum hosts an average of seven million visits every year. The Udvar-Hazy Center—three football fields long and ten stories high—receives more than one million visits annually. Best of the National Air and Space Museum features the best of both museums, from the Challenger space shuttle and the Wright flyer to the Spirit of St. Louis and the stealth bomber. Robert Van der Linden, curator of aeronautics, has selected the most important, popular, and just plain impressive aircraft and spacecraft from the collections of both museums to be showcased in this beautiful book. Each page spread includes intriguing facts of the item's design, use, mission, specifications, and dimensions. A must-have for space and aviation buffs.
Author: Smithsonian Institution
Publisher: Smithsonian Institution
ISBN: 1588344622
Category : Games & Activities
Languages : en
Pages : 239
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Book Description
Who was the first person to dine in space? How long was the Wright brothers's first successful flight? What famous aircraft was named after a grape-flavored soft drink? What toy based on an animated film accompanied astronauts on a shuttle mission in 2000? These questions and many more are answered in The Smithsonian Book of Air & Space Trivia. In addition to the canon of space and aviation information, the pages are illustrated with more than 125 objects from the Smithsonian National Air and Space Museum's collections.
Author: Bryce Evans
Publisher: Bloomsbury Publishing
ISBN: 1350098868
Category : Business & Economics
Languages : en
Pages : 229
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Book Description
Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.
Author:
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 8
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Book Description
Author: Daniel E. Bender
Publisher: University of Toronto Press
ISBN: 1487539541
Category : Cooking
Languages : en
Pages : 304
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Book Description
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
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:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 20
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Book Description
Author: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
Category : Cooking
Languages : en
Pages : 213
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Book Description
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.
Author: Eric F. Long
Publisher:
ISBN: 9781550464825
Category : Airplanes
Languages : en
Pages : 0
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Book Description
This is perhaps the finest collection of cockpit photographs in existence. The Museum (NASM) holds the world's premier collection of historic aircraft, but visitors to the museum must maintain a respectful distance. In At the Controls, NASM photographers Eric Long and Mark Avino use creative lighting techniques and an extremely wide-angle lens mounted on a short-bodied, large-format architectural camera to duplicate the sensation of actually being at the controls inside the cockpit of 45 legendary aircraft. The reader experiences a pilot's-eye view of the cockpit. Among the 45 featured aircraft are these history-making planes: Wright Brothers 1903 Flyer Blériot Type XI Fokker D.VII Ryan NYP Spirit of St. Louis Supermarine Spitfire Mk.VII Focke-Wulf Fw 190F-8 Ilyushin IL-2 Shturmovik Messerschmitt Me 262 Boeing B-29 Enola Gay Sikorsky UH-34D Seahorse Project Apollo Lunar Module Space Shuttle Columbia
