On January 17, 2015, author/historian Richard Foss spoke on “From Tubes to Cubes to Space Espresso – Dining in Zero Gravity” at the A-MAN STEM International Science and Discovery and Learning Center. The audience was enthusiastic, both about the talk and the freeze-dried ice cream created especially for astronauts. However, as Foss pointed out, astronauts did not really enjoy the ice cream as much as the audience did.
Foss regaled the audience with accounts of how Russian space food was so much better than what the astronauts had to eat (at least at first). The food improved over time but not without some bumps, which some astronauts attempted to get around. Ultimately, space food achieved near-gourmet status, thanks to the French and Italians.
There will be more detail in the February 2015 issue of The Odyssey, OASIS’ newsletter. Join OASIS to receive your copy! Learn more about OASIS here.