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Food in the air and space = the surp...

Foss, Richard.

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Food in the air and space = the surprising history of food and drink in the skies /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food in the air and space/ Richard Foss.
Reminder of title:	the surprising history of food and drink in the skies /
Author:	Foss, Richard.
Published:	[Lanham, MD] :The Rowman & Littlefield Publishing Group, : 2014.,
Description:	1 online resource (249 p.)
[NT 15003449]:	Food in the air and space: the surprising history of food and drink in the skies -- Contents -- Food on the go, series foreword -- Acknowledgments -- Introduction: the first toast -- Chapter 1. The forerunners : lessons from the balloon era -- Chapter 2. Luxury in the skies: the zeppelin era -- Chapter 3. The early days of the airplane age (1920–1930) -- Chapter 4. The technology of heat in flight before 1940 -- Chapter 5. From 1930 to the second world war: flying boats -- Chapter 6. Land-based craft from 1930 to the outbreak of war -- Chapter 7. A window into the design process -- Chapter 8. World war II and the postwar bonanza (1941–1950) -- Chapter 9. Physiology of taste in flight -- Chapter 10. Competition, regulation, and the dawn of the jet age (1950–1958) --
[NT 15003449]:	Chapter 11. Airline food in popular culture -- Chapter 12. Jet age mass transit and luxury competition (1958–1966) -- Chapter 13. Technology of heat in flight, part two -- Chapter 14. Jumbo jets, excess, and cultural expression (1966–1975) -- Chapter 15. The elusive history of special meals -- Chapter 16. Years of chaos and change (1975–1985) -- Chapter 17. Designing the flying meal -- Chapter 18. The decline and fall of inflight dining (1985–present) -- Chapter 19. Tubes and cubes : food in space (1961–1965) -- Chapter 20. Commercialization of space food on earth -- Chapter 21. Apollo, soyuz, and variety in space (1966–1994) -- Chapter 22. The difficulties of cooking in space -- Chapter 23. Shuttles, the ISS, and taikonauts (1981–present) -- Chapter 24. Recipes -- Appendix: Unsolved questions -- Notes -- Bibliography -- Index -- About the author.
Subject:	Food habits - History. -
Online resource:	http://portal.igpublish.com/iglibrary/search/ROWMANB0011905.html
ISBN:	144222729X

Food in the air and space = the surprising history of food and drink in the skies /
Foss, Richard.

Food in the air and spacethe surprising history of food and drink in the skies /[electronic resource] :Richard Foss. - 1st ed. - [Lanham, MD] :The Rowman & Littlefield Publishing Group,2014. - 1 online resource (249 p.)

Includes bibliographical references and index.

Food in the air and space: the surprising history of food and drink in the skies -- Contents -- Food on the go, series foreword -- Acknowledgments -- Introduction: the first toast -- Chapter 1. The forerunners : lessons from the balloon era -- Chapter 2. Luxury in the skies: the zeppelin era -- Chapter 3. The early days of the airplane age (1920–1930) -- Chapter 4. The technology of heat in flight before 1940 -- Chapter 5. From 1930 to the second world war: flying boats -- Chapter 6. Land-based craft from 1930 to the outbreak of war -- Chapter 7. A window into the design process -- Chapter 8. World war II and the postwar bonanza (1941–1950) -- Chapter 9. Physiology of taste in flight -- Chapter 10. Competition, regulation, and the dawn of the jet age (1950–1958) --

ISBN: 144222729X

Source: 827987776578660011905Subjects--Topical Terms:

571353
Food habits
--History.

LC Class. No.: GT2850 / .F69 2015

Dewey Class. No.: 394.1/209

Food in the air and space = the surprising history of food and drink in the skies /
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245 1 0 $a Food in the air and space $h [electronic resource] : $b the surprising history of food and drink in the skies / $c Richard Foss.
250 $a 1st ed.
260 $a [Lanham, MD] : $b The Rowman & Littlefield Publishing Group, $c 2014.
300 $a 1 online resource (249 p.)
504 $a Includes bibliographical references and index.
505 0 $a Food in the air and space: the surprising history of food and drink in the skies -- Contents -- Food on the go, series foreword -- Acknowledgments -- Introduction: the first toast -- Chapter 1. The forerunners : lessons from the balloon era -- Chapter 2. Luxury in the skies: the zeppelin era -- Chapter 3. The early days of the airplane age (1920–1930) -- Chapter 4. The technology of heat in flight before 1940 -- Chapter 5. From 1930 to the second world war: flying boats -- Chapter 6. Land-based craft from 1930 to the outbreak of war -- Chapter 7. A window into the design process -- Chapter 8. World war II and the postwar bonanza (1941–1950) -- Chapter 9. Physiology of taste in flight -- Chapter 10. Competition, regulation, and the dawn of the jet age (1950–1958) --
505 0 $a Chapter 11. Airline food in popular culture -- Chapter 12. Jet age mass transit and luxury competition (1958–1966) -- Chapter 13. Technology of heat in flight, part two -- Chapter 14. Jumbo jets, excess, and cultural expression (1966–1975) -- Chapter 15. The elusive history of special meals -- Chapter 16. Years of chaos and change (1975–1985) -- Chapter 17. Designing the flying meal -- Chapter 18. The decline and fall of inflight dining (1985–present) -- Chapter 19. Tubes and cubes : food in space (1961–1965) -- Chapter 20. Commercialization of space food on earth -- Chapter 21. Apollo, soyuz, and variety in space (1966–1994) -- Chapter 22. The difficulties of cooking in space -- Chapter 23. Shuttles, the ISS, and taikonauts (1981–present) -- Chapter 24. Recipes -- Appendix: Unsolved questions -- Notes -- Bibliography -- Index -- About the author.
650 0 $a Food habits $x History. $3 571353
650 0 $a Drinking customs $x History. $3 3240847
650 0 $a Flight $x History. $3 810531
856 4 0 $u http://portal.igpublish.com/iglibrary/search/ROWMANB0011905.html