“Cooking for the New Mars” is a theoretical cookbook that looks at the way common recipes will evolve once we establish a habitat on the surface of the red planet. Deep-frying will be right-out, I’m afraid, and bacon is going to become the stuff of myth and legend. Right now the primary focus in research is on foods that can be consumed in space, which these days are predominantly MRE-style packages. Once we hit ground, however, things are going to have to change.
A little bit of tongue-in-cheek cookery, ingredients a little outside the norm, but thoroughly space-worthy and an eye for the way tastes and chefs change to suit their environments make this a must-have for the experimental chef and the science-fiction fan.
About the Author
I started out as a technical illustrator for a well-respected food scientist. As I worked to illustrate and chart the many different concepts and data runs from his research over the years, I read everything. Food science was WAY cooler than I ever had expected it could be. The things we can do to make food better, the ways we can make it safer and the ways we can goose the natural world to produce superfoods provide a stunning array of possibilities.