This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.

Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.

When the Apollo 11 astronauts returned from humanity’s first voyage to the moon in 1969, NASA officials advocated for more ambitious missions. But with the civil rights movement, environmental concerns, the Vietnam War, and other social crises taking up much of the public’s attention, they lacked the support to make those ambitions a reality. Instead, the space agency had to think more modestly and pragmatically, crafting a program that could leverage the excitement of Apollo while promising relevance for average Americans. The resulting initiative, the space shuttle, would become the centerpiece of NASA human space flight activity for forty years, opening opportunities for the public to engage with and participate in space projects in new ways. The People’s Spaceship traces how and why NASA painstakingly connected the vehicle to so many segments of society. Underscoring the successes and challenges endured in the process, Amy Paige Kaminski shares the story of how the space shuttle became an American technological icon.

Former NASA astronaut Terry Virts offers an insider's guide to astronauting—a behind-the-scenes look at the training, the basic rules, lessons, and procedures of space travel, including how to deal with a dead body in space, what it’s like to film an IMAX movie in orbit, what exactly to do when nature calls, and much more, in 51 brief chapters.

Defines food, describes nutrients, and discusses how computers are used in making food.

A “stimulating and thought-provoking” guide to help you make productive and autonomous choices toward rewriting your life (Los Angeles Times). We choose a “life script” at an early age. But you can change its course. Whether born into wealth or poverty, into nurturing families or damaged abusers, fostered by strict parents or careless and undisciplined ones, each individual still has a spiritual core that exists independent of the environment and is equally crucial to his or her destiny. Countering the fundamental principle of psychiatry which asserts that emotional and mental distress comes from within, Claude Steiner believes that people are innately healthy but develop a pattern early in life based upon negative or positive influences of those around them. Those influences can rule every detail of our lives until our death. Thus children decide, however unconsciously, whether they will be happy or depressed, winners or failures, strong or dependent, caring or cruel, and having decided, they spend the rest of their lives making that decision come true. For those who choose to live by their negative script, the consequences can be disastrous unless they make a conscious decision to change. In Scripts We Live, Steiner tackles the puzzle of human fate. He reveals what determines our life scripts, and how each person’s combination of spirit and circumstance contributes to the final path that life takes. And he offers hopeful advice and practical analysis so that we all can rewrite for ourselves more meaningful and fulfilling lives.

The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

In the history of cooking, there has been no more challenging environment than those craft in which humans took 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. This book 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. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.