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The culinary space culture that is French

Summary:
A French astronaut who leaves Earth these days does not leave French food behind. Here are some of the foods that Thomas Pesquet, a French astronaut who launched on a SpaceX rocket to the International Space Station on Friday, will enjoy during his six-month stay in orbit: lobster, beef bourguignon, cod with black rice, potato cakes with wild mushrooms and almond tarts with caramelized pears. “There’s a lot of expectations when you send a Frenchman into space,” Mr. Pesquet said during a European Space Agency news conference last month. Alas, alcohol is prohibited, much of the food is freeze-dried, and croissants do not work in orbit.  They do have kale and ice cream.  Here is the full story (NYT). The post The culinary space culture that is French appeared first on Marginal

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A French astronaut who leaves Earth these days does not leave French food behind.

Here are some of the foods that Thomas Pesquet, a French astronaut who launched on a SpaceX rocket to the International Space Station on Friday, will enjoy during his six-month stay in orbit: lobster, beef bourguignon, cod with black rice, potato cakes with wild mushrooms and almond tarts with caramelized pears.

“There’s a lot of expectations when you send a Frenchman into space,” Mr. Pesquet said during a European Space Agency news conference last month.

Alas, alcohol is prohibited, much of the food is freeze-dried, and croissants do not work in orbit.  They do have kale and ice cream.  Here is the full story (NYT).

The post The culinary space culture that is French appeared first on Marginal REVOLUTION.

Tyler Cowen
Tyler Cowen is an American economist, academic, and writer. He occupies the Holbert C. Harris Chair of economics as a professor at George Mason University and is co-author, with Alex Tabarrok, of the popular economics blog Marginal Revolution. Cowen and Tabarrok have also ventured into online education by starting Marginal Revolution University. He currently writes the "Economic Scene" column for the New York Times, and he also writes for such publications as The New Republic, the Wall Street Journal, Forbes, Newsweek, and the Wilson Quarterly.

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