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The history of food in flight is examined, detailing the evolution from hydrogen balloons to the space station. It covers what was served and the reasons behind these choices, along with the challenges of heating, cooling, and serving meals at high altitudes. The book also addresses logistical issues, cultural barriers, and how altitude impacts taste and smell, providing a comprehensive look at the unique aspects of in-flight dining experiences.
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Food in the Air and Space, Richard Foss
- Langue
- Année de publication
- 2014
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