SPACE FOOD – The astronauts have the privilege during their mission to taste some dishes of the great michelin-starred chefs, cooked up expressly to be eaten above the Earth.
what looks like a dinner, never mind in orbit at 400 km around Earth ? Feeding is part of the vital needs of any living being. And our hero of the space are obviously not the rule. This Friday 25 November, the astronaut Thomas Pesquet has given us a glimpse of the kitchen in which to cook the inhabitants of the international space Station. Rather rudimentary, as you can see on the photo posted by the French on his Twitter account.
A left : the guard,-ate, where are stored the “delicious” dishes provided by the cooks of the space agencies of the us (NASA) and Russian (Roscosmos). And right : a small dining table. “Like any fleet, we can put people above the table. You can easily put eight people when on the Earth there will be three or four up around” was amused and Thomas Pesquet at the microphone of France Blue, on the 17th of November last.
Both ovens (for warming up of the sorts of cans) and a water dispenser are available to the astronauts of the space Station. For reasons of storage, each dish should be compact : it is, therefore, preparations freeze-dried, rehydrate in hot water. To ensure a good conservation of the food, the dishes are sterilized at very high temperature (over 120°C), under a very high pressure before being packaged to reach the space Station.
Before their departure into space, the nutritional needs of each future inhabitant of the ISS are evaluated, in order to adapt at best the food and also to ensure the good health of the astronauts during their stay in the laboratory space. The food that swallow up the astronauts is subjected to all kinds of constraints : “food poisoning on board could cause serious damage,” says one at the Centre national d’etudes spatiales (CNES).
dishes concocted by the michelin starred chefs Alain Ducasse and Thierry Marx
But don’t you believe it, our heroes of space are also pampered. “We try to put in relation the astronaut with a leader of his country to develop recipes which have a meaning for him,” says the european space Agency (ESA). Christmas, new Year’s day, the birthdays of Thomas Pesquet (who will celebrate his 39 years in February) and american Peggy Whitson will be so many moments where the crew of the station will be able to enjoy something other than food every day, more mundane.
And this year the French gastronomy invites you aboard the international space Station via astronaut Thomas Pesquet, who has expéditié of the dishes concocted by the michelin star chefs : chef Thierry Marx, and especially Alain Ducasse, who has already developed since 2006 more than thirty menus for the space, in the framework of a partnership with the CNES. The dishes are prepared by the chef in person, and then put up in Britain by the plant Hénaff, who has obtained the approval of NASA.
“We exchange food, Russian, american… “
Thomas Pesquet has retained thirteen, all pre-tested and approved during her preparations. He opted for the egg bio in a pressure cooker, cheeks of beef so burgundy, the shredded chicken in the pie. Or, more refined, breton lobster, quinori seaweed with seasoning to the lemon of Menton. For the new year ?In entry, the veal tongue lucullus. And dish, a chicken with morels and yellow wine. And gingerbread with apples for dessert.
In space, as on earth, the meal remains a time of sharing and of pleasure : “Everything happens in a friendly atmosphere,” explained Thomas Pesquet before his departure to reach the ISS. We exchange food, Russian, american… The things float, you can send them around the table (…) with, it seems, a task of fat on the ceiling : the sauce has a tendency to fly away and if we are not careful.”
JT 20H. Thomas Pesquet : “Much better than I had imagined”, he talks about his new life in weightlessness
No comments:
Post a Comment