Shooting some spice into space.Meats served in orbit have come a tong way from the gelatin-coated food cubes and aluminum tubes of applesauce that sustained Gemini astronauts in the 1960s. NASA NASA: see National Aeronautics and Space Administration. NASA in full National Aeronautics and Space Administration Independent U.S. food scientists now know to add tots of spice to space fare because the senses of smell and taste are dulled in microgravity mi·cro·grav·i·ty n. 1. An environment in which there is very little net gravitational force, as of a free-falling object, an orbit, or interstellar space. 2. . "We crave anything with a nice, sharp flavor," says William S. McArthur William Surles McArthur, Jr. (Colonel, USA, Ret.) (born 26 July 1951) is a retired U.S. Army officer, a NASA astronaut, and a veteran of three space shuttle missions and one mission to the International Space Station via the Russian Soyuz capsule. Jr., who served this year as a commander aboard the International. Space Station. The food might not look appetizing in its pouches, but it can taste surprisingly good. McArthur's favorite was shrimp cocktail in a tangy sauce. And in July, the shuttle Discovery crew savored jambalaya jam·ba·lay·a n. A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs. [Louisiana French, from Provençal jambalaia. created by Emeril Lagasse of the Food Network. Vickie Kloeris, manager of the space-station food system, says her next challenge is preparing food for Mars expeditions. It requires a tong shelf life because it will be sent to Mars months before the astronauts show up for dinner. |
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