Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.

Analog astronaut Dr. Sian Proctor takes you on a culinary tour of what it is like to live for four months in a NASA-funded Mars simulation investigating food strategies for long-duration space flight. More than just a cookbook, it is a rare collection of images and insight into what it is like to be an analog astronaut. Analog astronauts are individuals who participate in research and training that advances human spaceflight while still on Earth. While in the simulation, Dr. Proctor was under contract with Discover Magazine and this colorful collection of images gives you a stunning view of what simulated Mars life is like. The recipes were submitted by individuals from around the country using the unique ingredients from the missions "space" pantry which included shelf-stable ingredients such as freeze-dried fruits, meats, and vegetables. This is truly an out-of-this-world, mouth-watering adventure!

A lavishly illustrated catalog of space technology of the future: lab-tested devices, experiments, and habitats for the age of participatory space exploration. As Earthlings, we stand on the brink of a new age: the Anthropocosmos—an era of space exploration in which we can expand humanity’s horizons beyond our planet’s bounds. And in this new era, we have twin responsibilities, to Earth and to space; we should neither abandon our own planet to environmental degradation nor litter the galaxy with space junk. This fascinating and generously illustrated volume—designed by MIT Media Lab researcher Sands Fish—presents space technology for this new age: prototypes, artifacts, experiments, and habitats for an era of participatory space exploration. These projects, developed as part of MIT’s Space Exploration Initiative, range from nanoscale imaging of microbes to responsive, sensor-mediated living environments. They show the usefulness of a seahorse tail for humans in microgravity, document the promise of shape-memory alloys for CubeSat in-orbit maneuvering, and introduce TESSERAE (Tessellated Electromagnetic Space Structures for the Exploration of Reconfigurable, Adaptive Environments), self-assembling space architecture. Some are ongoing, real-world systems: an art payload sent to the International Space Station via Space X CRS-20, for example, and a crowdsourced interplanetary cookbook. More than forty large-format, coffee table book–quality, full-color photographs make our future in space seem palpable. Short explanatory texts by Ariel Ekblaw, astronaut Cady Coleman, and others accompany the images.

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.

The awe-inspiring Sunday Times Bestseller from astronaut Tim Peake Shortlisted for the British Book Award 2018 'Amazing . . . A brilliant book' Chris Evans, BBC Radio 2 Have you ever thought of becoming an astronaut? Ask an Astronaut is Tim Peake's personal guide to life in space, based on his historic Principia mission, and the thousands of questions he has been asked since his return to Earth. How does it feel to orbit the earth ten times faster than a speeding bullet? What's it like to eat, sleep and go to the toilet in space? And where to next - the moon, mars or beyond? From training to launch, historic spacewalk to re-entry, Tim has a fascinating answer to everything you ever wanted to know. He reveals for readers of all ages the extraordinary secrets, cutting-edge science, and everyday wonders of life onboard the International Space Station. 'Everything you ever wanted to know about life in space' Times

Mae Jemison, the first black woman in space, is an engineer, physician, teacher, Peace Corps volunteer, and founder of multiple technology companies. This fascinating bio tells about her inspiring story on Earth and beyond.