Food in the Air and Space

Ever since air travel began, it has been a challenge to feed those traveling in the sky. This book discusses various methods of airborne food preparation from 1783 onwards and from regions around the world. Preparation methods vary from the mundane to the insane (such as exploding bags of hydrogen) on all kinds of aircraft, including balloons, zeppelins, jets, and spacecrafts. The book highlights all the work and thought that goes into creating this food, and how it has helped passengers view air travel as safe and comfortable.