Just how does NASA choose the foods that will accompany the Astronauts into outerspace? According to the Tom Hawthorn of The Globe and Mail:
"Seachange Savouries fish has been poked and prodded – not to mention analyzed, sampled and tested – by a bevy of finicky dietitians and food scientists at the Space Food Systems Laboratory at the Johnson Space Center in Houston. Agriculture Canada and the Canadian Space Agency also conducted four sessions in which foods were evaluated for taste, colour, texture and appearance.
Most importantly, the smoky treats had to pass a tasting panel of the most discriminating palates – the astronauts who will spend weeks in orbit without thebenefit of ordering take-out on a whim.
Not so long ago, astronauts endured meals in which appetizers were reduced to bite-sized cubes, and entrees were consumed by squeezing a semi-liquid from an aluminum tube. This was washed down by a glass of powdery Tang. Yum. By comparison, today's foodstuffs are an epicure's delight."
"Seachange Savouries fish has been poked and prodded – not to mention analyzed, sampled and tested – by a bevy of finicky dietitians and food scientists at the Space Food Systems Laboratory at the Johnson Space Center in Houston. Agriculture Canada and the Canadian Space Agency also conducted four sessions in which foods were evaluated for taste, colour, texture and appearance.
Most importantly, the smoky treats had to pass a tasting panel of the most discriminating palates – the astronauts who will spend weeks in orbit without thebenefit of ordering take-out on a whim.
Not so long ago, astronauts endured meals in which appetizers were reduced to bite-sized cubes, and entrees were consumed by squeezing a semi-liquid from an aluminum tube. This was washed down by a glass of powdery Tang. Yum. By comparison, today's foodstuffs are an epicure's delight."
Congratulations to Seachange Savouries. Gifts for EveryReason, is proud to continue it's support for their company valuesand Award Winning (and Tasty) products.
Click HERE to read the whole story.
Courtesy of Tom Hawthorn — Globe and Mail, Tuesday, Jun. 16, 2009
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