Food–In Space!
In celebration of the 40th anniversary of the moon landing, it’s high time we celebrate what keeps astronauts going on those trips.
First of all, the one thing that should be celebrated in conjunction with food in space is that microgravity does not affect natural swallowing processes–something scientists were rightly worried about before John Glenn (the first American to orbit Earth) tried it out in space.
Looking at how the astronauts eat would make any germaphobic really happy, I think. Eliminating bacteria on the food is key while making space food. No 24/7 Walgreen’s will be able to help if an astronaut got sick. On the other hand, it might make environmentalists cringe. Talk about excessive packaging! Space and weight restrictions made vacuum packing dehydrated food items very necessary. Plus, there had to be no chance of spilling or crumbs. Remember when Homer spilled his potato chips while in space? Not good.
But, you really have to overlook all that packaging to consider the fact that we, human beings, are in space!
The science that goes into making the astronaut’s food is just as cool as the science that got us into space. Not only that, but the technologies developed for taking food into space transformed the way we eat down on Earth. The packaging, preservatives, added minerals and vitamins that gave the astronauts healthy food that lasted their entire mission gives us a pantry full of portable, long-lasting snacks. Not to mention fast food and other convenient, less than healthy foods. We might not have our Twinkies and McDonald’s if it weren’t for NASA pouring a ton of money into the space program’s food development. (Perhaps if we had more Earth-bound ambitions we wouldn’t have the obesity epidemic.)
The first astronauts in space ate bite-sized cubes of food, freeze-dried powders, and semiliquids in aluminum tubes (see picture below). Although the food had significantly improved with the next series of missions, one astronaut wanted to sneak his Commander’s favorite food on board; the first corned beef sandwich in space! The Commander didn’t eat much of it before he realized that the crumbs could be a big problem (and, probably reluctantly, put it away). Needless to say, NASA was more weary of what astronauts brought on board in future flights.
Today, NASA boasts that astronauts eat three meals a day and have a wide variety of foods to choose from. There are 74 kinds of food and 20 kinds of beverages to choose from. Plus, the usual condiments are available. Interestingly, but not surprisingly, salt and pepper are in liquid form. “The salt and pepper would simply float away” and furthermore, “there is a danger they could clog air vents, contaminate equipment or get stuck in an astronaut’s eyes, mouth or nose.”
Food products now also have an 18-month long shelf life, and the shuttles have a galley complete with stove. Shrimp cocktail is, and has been for years, the favorite dish among Astronauts, according to NASA, because crew members like the spicy sauce that accompanies it. In fact by 2006, things had gotten so foodie that restaurateur and celebrity chef Emeril Lagasse designed a menu that included selections like “kicked-up” mashed potatoes, jambalaya and bread pudding. Nowadays, NASA food tech is being used to develop everything from shelf-stable foods for elderly populations to baby formula, to foodpacks for natural disaster victims, to highly nutritious rehabilitation foods for those incapable of chewing, to pet foods.
Isn’t science awesome?
August 12, 2009
Tags: food event, innovation Posted in: Fun Food Facts, Science & Technology
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