Adventures in the Global Kitchen: the Astronaut's Cookbook October 27, 2010

From the infamous Tang drink to crab cakes crafted by Emeril Lagasse, space shuttle cuisine has progressed exponentially over the past 50 years. Join authors Charles T. Bourland and Gregory L. Vogt as they discuss the science of zero-gravity food preparation and how it has changed from mission to mission since our first trip to space. Then, learn the art of celestial dining by sampling some astronaut favorites. A book signing will follow.