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.

Experience the thrill of flying some of the world's most important airplanes and spacecraft. Best of the National Air and Space Museum provides unprecedented access to the most popular museum in the world. The Smithsonian's National Air and Space Museum hosts an average of seven million visits every year. The Udvar-Hazy Center—three football fields long and ten stories high—receives more than one million visits annually. Best of the National Air and Space Museum features the best of both museums, from the Challenger space shuttle and the Wright flyer to the Spirit of St. Louis and the stealth bomber. Robert Van der Linden, curator of aeronautics, has selected the most important, popular, and just plain impressive aircraft and spacecraft from the collections of both museums to be showcased in this beautiful book. Each page spread includes intriguing facts of the item's design, use, mission, specifications, and dimensions. A must-have for space and aviation buffs.

Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

This is perhaps the finest collection of cockpit photographs in existence. The Museum (NASM) holds the world's premier collection of historic aircraft, but visitors to the museum must maintain a respectful distance. In At the Controls, NASM photographers Eric Long and Mark Avino use creative lighting techniques and an extremely wide-angle lens mounted on a short-bodied, large-format architectural camera to duplicate the sensation of actually being at the controls inside the cockpit of 45 legendary aircraft. The reader experiences a pilot's-eye view of the cockpit. Among the 45 featured aircraft are these history-making planes: Wright Brothers 1903 Flyer Blériot Type XI Fokker D.VII Ryan NYP Spirit of St. Louis Supermarine Spitfire Mk.VII Focke-Wulf Fw 190F-8 Ilyushin IL-2 Shturmovik Messerschmitt Me 262 Boeing B-29 Enola Gay Sikorsky UH-34D Seahorse Project Apollo Lunar Module Space Shuttle Columbia

Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.

Perfect for home cooks, Julia fans, and anyone who simply loves to eat and drink—a delightful collection of the beloved chef and bestselling author’s words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook—and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating—"The only time to eat diet food is while you're waiting for the steak to cook"—on drinking, on life—"I think every woman should have a blowtorch"—on love, travel, France, and much more.