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…mehr
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.
Richard Foss has been writing about food and drink since 1986, when he became restaurant reviewer for the Los Angeles Reader Newspaper. Since then he has written for over twenty different publications, both journalistic and academic, authored a book on the history of rum, and written scholarly articles for the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. He is currently on the board of the Culinary Historians of Southern California and is the California Curator for the Museum of the American Cocktail and the SoFAB Institute. You can see a full bio and read more of his writings at www.richardfoss.com.
Inhaltsangabe
Acknowledgments Introduction: The First Toast 1: The Forerunners: Lessons From The Balloon Era 2: Luxury In The Skies The Zeppelin Era 3: The Early Days of The Airplane Age (1920 1930) 4: Sidebar The Technology of Heat in Flight before 1940 5: From 1930 to the Second World War Diverging Paths 6: Land based Craft From 1930 to the Outbreak of War 7: Sidebar A Window Into The Design Process 8: World War II and the Postwar Bonanza (1941 50) 9: Sidebar Physiology of Taste in Flight 10: Competition, Regulation, and the Jet Age (1950 58) 11: Sidebar: Airline Food in Popular Culture 12: Jet Age Mass Transit and Luxury Competition (1958 66) 13: Sidebar: Technology of Heat in Flight, Part Two 14: Jumbo Jets, Excess, and Cultural Expression (1966 75) 15: Sidebar The Elusive History of Special Meals 16: Years of Chaos and Change (1975 85) 17: Sidebar Designing The Flying Meal 18: The Decline And Fall of Inflight Dining (1985 Present) 19: Tubes and Cubes: Food in space (1961 65) 20: Commercialization of Space Food on Earth 21: Apollo, Soyuz, and Variety In Space (1966 1994) 22: Sidebar The Difficulties of Cooking in Space 23: Shuttles, The ISS, and Taikonauts (1981 Present) 24: Recipes Recommended Reading: Books and Websites Appendix: Unsolved Questions Index
Acknowledgments Introduction: The First Toast 1: The Forerunners: Lessons From The Balloon Era 2: Luxury In The Skies The Zeppelin Era 3: The Early Days of The Airplane Age (1920 1930) 4: Sidebar The Technology of Heat in Flight before 1940 5: From 1930 to the Second World War Diverging Paths 6: Land based Craft From 1930 to the Outbreak of War 7: Sidebar A Window Into The Design Process 8: World War II and the Postwar Bonanza (1941 50) 9: Sidebar Physiology of Taste in Flight 10: Competition, Regulation, and the Jet Age (1950 58) 11: Sidebar: Airline Food in Popular Culture 12: Jet Age Mass Transit and Luxury Competition (1958 66) 13: Sidebar: Technology of Heat in Flight, Part Two 14: Jumbo Jets, Excess, and Cultural Expression (1966 75) 15: Sidebar The Elusive History of Special Meals 16: Years of Chaos and Change (1975 85) 17: Sidebar Designing The Flying Meal 18: The Decline And Fall of Inflight Dining (1985 Present) 19: Tubes and Cubes: Food in space (1961 65) 20: Commercialization of Space Food on Earth 21: Apollo, Soyuz, and Variety In Space (1966 1994) 22: Sidebar The Difficulties of Cooking in Space 23: Shuttles, The ISS, and Taikonauts (1981 Present) 24: Recipes Recommended Reading: Books and Websites Appendix: Unsolved Questions Index
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