Food in the Air and Space (eBook)

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.

AcknowledgmentsIntroduction: The First Toast1: The Forerunners: Lessons From The Balloon Era2: Luxury In The Skies—The Zeppelin Era3: The Early Days of The Airplane Age (1920-1930)4: Sidebar—The Technology of Heat in Flight before 19405: From 1930 to the Second World War—Diverging Paths6: Land-based Craft From 1930 to the Outbreak of War7: Sidebar—A Window Into The Design Process8: World War II and the Postwar Bonanza (1941-50)9: Sidebar—Physiology of Taste in Flight10: Competition, Regulation, and the Jet Age (1950-58) 11: Sidebar: Airline Food in Popular Culture12: Jet Age Mass Transit and Luxury Competition (1958-66)13: Sidebar: Technology of Heat in Flight, Part Two14: Jumbo Jets, Excess, and Cultural Expression (1966-75)15: Sidebar—The Elusive History of Special Meals16: Years of Chaos and Change (1975-85)17: Sidebar—Designing The Flying Meal18: The Decline And Fall of Inflight Dining (1985-Present)19: Tubes and Cubes: Food in space (1961-65)20: Commercialization of Space Food on Earth21: Apollo, Soyuz, and Variety In Space (1966-1994)22: Sidebar—The Difficulties of Cooking in Space23: Shuttles, The ISS, and Taikonauts (1981-Present)24: RecipesRecommended Reading: Books and WebsitesAppendix: Unsolved QuestionsIndex