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Title Food in the Air and Space: The Surprising History of Food and Drink in the Skies
Published Date 2015
Call# GT2850 .F69 2015
Object Name Book
Author Foss, Richard
Summary "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." [Worldcat]
Physical Description xiii, 233 pages: illustrations; 24 cm.
Search Terms Delta Air Lines
Chicago and Southern Air Lines (C&S)
Northwest Airlines
Western Airlines
Northeast Airlines
Pan American World Airways (Pan Am)
Subjects Airline industry
Meals
Beverages
Flight attendants
Catalog Number 2014.161.1
Credit line Delta Flight Museum