Printer Friendly

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 food scientists now know to add tots of spice to space fare because the senses of smell and taste are dulled in microgravity. "We crave anything with a nice, sharp flavor," says William S. McArthur 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 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.
COPYRIGHT 2006 Scholastic, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:FASHION
Publication:New York Times Upfront
Article Type:Brief article
Geographic Code:1USA
Date:Oct 9, 2006
Words:155
Previous Article:Skull overkill.
Next Article:Numbers in the news.
Topics:


Related Articles
Olivier Zahm's flash track.
Bracing for Bad News: Famous Broadcast Interruptions of the 20th Century.
Information for authors.
GCT is now Spice as nice.
PDE team tapped for Meatpacking retail exclusive.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters