Food in Space - Library Binding

by Sue Bradford Edwards (Author)

The dawn of space travel in the 1960s presented food scientists with a challenging task. They had to develop a way to provide nutritious meals to astronauts in a zero-gravity environment. Food in Space examines the culinary improvements these scientists have made over the years, from the earliest Mercury mission to modern flights to the International Space Station. Features include a glossary, websites, source notes, infographics, and an index. Aligned to Common Core Standards and correlated to state standards. Essential Library is an imprint of Abdo Publishing, a division of ABDO.