The Physiology, Psychology, and Culture of Food in Flight

Richard Foss – Author, “Food in the Air and Space”

From the days when the first humans went aloft in hydrogen balloons, creative people have tried to figure out how to cook and dine in an environment like no other. The methods that was used since humans lived in caves didn’t work – open flame was too dangerous inside an airplane or below a bag of flammable gas. Weight was such a consideration that new light utensils and containers needed to be developed, and the potential for sudden and unpredictable movement was greater than on ships in rough seas. Even our senses were different, so the recipes that were tasty on the ground might be insipid at altitude. These problems were compounded once we went above the atmosphere and had to consider the problems of food in microgravity.