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.
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|Size: ||5.9 MB|
|Publisher: ||Rowman & Littlefield Publishers|
|Date published: || 2014|
|ISBN: ||2370007466979 (DRM-EPUB)|
|Read Aloud: ||not allowed|