Space food isn’t all tasteless slop sucked through a straw

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If you thought space food was a tasteless slop sucked through a straw, think again.

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French cosmonaut Thomas Pesquet, the current commander of the International Space Station (ISS), has posted a video from the only orbital kitchen in the universe (well, the one we know of), revealing that astronauts can actually eat some pretty good food. can enjoy.

Pesquet speaks its mother tongue, so if your French isn’t up to scratch, hit the “CC” button on the video for English subtitles.

Kitchen in the ISS! I was so happy to find my favorite dishes that I made a video of them, and I take this opportunity to explain to you how we eat in space.
😋 🥫 🍲
food! I was so pleased with the arrival of my food that I made a video about it. I

— Thomas Pesquet (@Thom_astro) October 7, 2021


Before Pesquet’s arrival at the space station in April, the astronaut asked famed Michelin-starred chef Thierry Marx if he wanted to send some dishes to space for the ISS crew to enjoy.

Marx jumped at the chance, and worked with physical chemistry researcher Raphael Houmont, to develop techniques such as Beef Bourguignon, Einkorn Risotto, and Crepes Suzette (side note: on Earth, all three dishes usually include some form of alcohol). would be used, but as such is not allowed on the ISS, the chef cooked it).

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Aware of the importance of astronaut health during long-duration space missions, chefs were mindful of the salt, fat and sugar content of dishes. “You have to see the astronauts as high-level players,” Marks said In an interview earlier this year, “Thomas will be confined for six months and gaining weight is not an option.”

Pesquet describes special dishes, which are stored in a can, as “party food” that is usually saved for sharing among the crew on weekends when astronauts go to enjoy a meal together. Make special efforts, or during other times such as a location-based birthday party.

NASA has a long-running partnership with world-renowned French chef Alain Ducasse to create a variety of delicious dishes for consumption in space, some of his efforts are also featured in Pesquet’s video.

For astronauts to get the most out of space food, chefs try to pack even more flavor into dishes than they usually do for Earth-based diners. This is because in space, the sense of taste from the nasal cavities and sinuses is reduced because body fluids float more freely in microgravity conditions.

But Pesquet’s apparent enthusiasm for special space food suggests that after nearly six months on the orbiting outpost, the chefs are doing a fine job.

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