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The history of food in flight is examined, tracing its evolution from hydrogen balloons to the space station. It delves into what was served and the reasons behind those choices, addressing challenges related to heating, cooling, and serving technology. The book also discusses logistical issues, the need to overcome cultural barriers, and how altitude impacts our senses of taste and smell, providing a comprehensive look at the complexities of in-flight dining.
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Food in the Air and Space, Richard Foss
- Language
- Released
- 2016
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- (Paperback)
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