In the history of cooking, there has never been a more challenging environment than cooking in the craft in which humans take 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. Richard Foss’s book Food in the "Air and Space: The Surprising History of Food and Drink in the Skies" 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.