Space travel is hungry work. Humans have spent nearly six decades experimenting with different ways to feed astronauts (with mixed reviews). As astronauts live and work in space on longer missions further from home, a new generation of chefs and food scientists is thinking outside the box (and can, and tube, and pouch). What if space travelers had kitchens complete with appliances and pantries full of ingredients?
In this episode of AirSpace, recorded in front of a live audience at the National Air and Space Museum, Matt and Emily spoke with an expert panel about the past and future of cooking and eating in space.
Thanks to our guests in this episode:
- Chef Charisse Grey, head of Research & Development, José Andrés Group
- Jim Sears, CEO and founder, SATED Space
- Margaret Weitekamp, curator and chair of Space History, Smithsonian National Air and Space Museum
Find the transcript for this episode and more information at s.si.edu/airspaces11e5.
Subscribe to our monthly newsletter at s.si.edu/airspacenewsletter.
AirSpace is made possible with the generous support of Lockheed Martin.
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