A Brief History of Space Gastronomy

The Feast is back! And our debut episode for Season Two is out of this world. Literally! We're going back to one of the most (in)famous meals in the history of NASA, when a contraband corned beef sandwich snuck aboard Gemini 3 in 1965. We'll explore how space food has changed over the years. No more Tang and freeze-dried ice cream for modern astronauts, the space food of tomorrow may include everything from homemade sourdough bread to wine. We'll talk to Sebastian D. Marcu, CEO and founder of Bake in Space, a company with a noble goal: to bring the art of homemade bread to space. Explore how different countries are making sure their classic cuisines are represented in zero gravity, whether it's Italian espresso, German rolls, or Korean kimchi. Learn the difficulties of sending fermented foods into space & how the future missions to Mars may make farmers out of some astronauts!Written and Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Sebastian D. Marcu, CEO and Founder of Bake in SpaceEpisode soundtrack featuring music by: Fabian Measure, "Ebb & Flow" (Ebb and Flow by Fabian Measures is licensed under a Attribution LicenseClick here for Show Notes, including recipes, videos, and more from the episode!Space Food Bonus Episode: Hear our uncut interview with Sebastian D. Marcu on Second Servings! Find on iTunes | Other Players  Learn more about your ad choices. Visit megaphone.fm/adchoices