When a trio of paying customers and their chaperone were blasted off to the International Space Station, their voyage was hailed as a milestone for the commercialisation of spaceflight.
The first time paella was sent into space, it was ushered in by the recently departed mission.
He said on social media that they are all going to be eating paella Valenciana.
A string of top chefs around the world have turned their attention to space food, seeking to push fine dining beyond a frontier marked by offerings such as dehydrated versions of mac and cheese.
Among the first to pioneer space food were the renowned French chefs, who created classics such as beef bourguignon and almond tarts.
Some of Spain's top chefs are trying to bring their cuisine into space. The chef at Aponiente offered a dish of rice made from fish scales and flavoured with freeze-dried plankton.
The top-ranked Mugaritz has sought to recast freeze-dried creations such as a cauliflower with strawberry cream as the perfect space food, marrying nutrition and function while also playing to a sense of taste that can at times be dull.
Until now, space travel was done by men and women who were very trained to have a spartan spirit and mentally prepared to live in extreme situations.
With companies such as Blue Origin and Virgin Galactic looking to court passengers, this profile is going to change.
The discussion on space travel will intensify in the coming years, he believes. They will colonise some spaces, and food will be an important tool for the mental health of the people who are there.
The entry of chefs into an area dominated by food scientists is far from a smooth transition. Char said that the team behind Andr had spent more than a year tweaking the paella and secreto de cerdo y pisto, a cut of Iberian pork with tomatoes, onions, eggplant and peppers, that were sent to space.
Food scientists think a lot about calories and nutrition.
The dishes had to be healthy, survive sterilisation of 121C (252F), and not use free-floating liquids.
If there are little crumbs that come off of cookies and chips, they will not make it up there.
There was no escaping the foil-laminated pouch used to serve the meals.
Grey said she had been impressed by how the dishes turned out.
I won't say that they're perfect and I won't say that they're exactly what you'd get from a paella pan.
All Rights Reserved © 2024
