Richard Foss Knihy

The history of food in flight is examined, detailing the evolution from hydrogen balloons to the space station. It covers what was served and the reasons behind these choices, along with the challenges of heating, cooling, and serving meals at high altitudes. The book also addresses logistical issues, cultural barriers, and how altitude impacts taste and smell, providing a comprehensive look at the unique aspects of in-flight dining experiences.

Richard Foss chronicles the evolution of rum from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. Rum: A Global History features recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and many unusual illustrations of rum memorabilia.