Food for Space - Space for Food

IIn 1962, astronaut John Glenn became the first American to orbit the Earth. His mission lasted nearly five hours. Among the tasks he had to perform while in orbit were the first American space experiments in eating food in a weightless environment. His experiences would help design space food systems for future flights.

Before the flight, some experts were concerned that food would be difficult to swallow in zero gravity conditions and, as a result, stick in the throat. However, they needn’t have worried. Once the food reached his mouth, Glenn had no problem in getting it down.

The only problem was that it wasn’t a very tasty gastronomic experience.

Nor did the matters improve on later missions. Other astronauts after Glenn were forced to endure cubes of food, freeze-fried foods and semi-liquids in toothpaste-like tubes. It’s fair to say that food in these forms was far from appetising.

Not only that, but it was potentially dangerous, as small pieces of food had to be caught before they got into the computer equipment and caused damage.

With time, thankfully, eating in space became a less troublesome affair as the packaging changed. Cubes of food were coated in gelatine to keep them in one piece. This would not only make them easier to eat, but would reduce the risk of small fragments flying around the inside of the space craft. Dried foods were kept in new improved plastic containers which made for easier handling.

The food itself also underwent a pleasant change. Menu selections began to be enlarged. As a result, astronauts did not have to continually eat the same food. For four days running there would be different meals before the menus were repeated. On the Apollo programme there came the added luxury of having hot water, which made food easier to prepare and much improved in taste.

Between 1973 and 1974, the Skylab space station was home to three teams of astronauts. Eating systems now were far better than the ones used in Apollo or Mercury. Unlike previous spacecraft, Skylab was much bigger and had its own dining table. This consisted of a simple stand where food trays were placed and at meal times the team would ‘sit down’ in the air.

The actual eating and drinking process became a lot more normal. A knife, fork and spoon were all held magnetically to the food tray until needed and a useful pair of scissors was added to the usual utensils for cutting open any plastic coverings. There was also a new development for when thirst set in. Instead of the old style plastic bags for holding liquids, the new containers were flexible bottles that stretched when filled with hot or cold water.

As Skylab offered more storage space for food than previous spacecraft, it was possible to expand the menu even further. Diners were offered 72 items to choose from. Some of these, such as vanilla ice cream, were stored in the space station’s freezer. This, together with the refrigerator for chilling fruit and drinks, were unique features to Skylab. Maybe the older programmes such as Apollo and Mercury did not offer such sophisticated food systems. Nevertheless, they paved the way for gradual advances which would make dining a much more pleasurable experience.