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"The SF approach: an awareness that things could have been different, that this is one of many possible worlds, that if you came to this world from some other planet, this would be a science fiction world."
- Neal Stephenson

Gourmet Space Cuisine  
  The finest in French cuisine, in outer space.  

Jules Verne always served up the best in food, whether beneath the sea or in outer space.

Indeed the inhabitants of the new star could not live without eating, and their stomachs were suffering from the imperious laws of hunger. Michel Ardan, as a Frenchman, was declared chief cook, an important function, which raised no rival. The gas gave sufficient heat for the culinary apparatus, and the provision box furnished the elements of this first feast.

The breakfast began with three bowls of excellent soup, thanks to the liquefaction in hot water of those precious cakes of Liebig, prepared from the best parts of the ruminants of the Pampas. To the soup succeeded some beefsteaks, compressed by an hydraulic press, as tender and succulent as if brought straight from the kitchen of an English eating-house. Michel, who was imaginative, maintained that they were even "red."

Preserved vegetables ("fresher than nature," said the amiable Michel) succeeded the dish of meat; and was followed by some cups of tea with bread and butter, after the American fashion.

The beverage was declared exquisite, and was due to the infusion of the choicest leaves, of which the emperor of Russia had given some chests for the benefit of the travelers.

And lastly, to crown the repast, Ardan had brought out a fine bottle of Nuits, which was found "by chance" in the provision-box. The three friends drank to the union of the earth and her satellite.

And, as if he had not already done enough for the generous wine which he had distilled on the slopes of Burgundy, the sun chose to be part of the party. At this moment the projectile emerged from the conical shadow cast by the terrestrial globe, and the rays of the radiant orb struck the lower disc of the projectile direct occasioned by the angle which the moon's orbit makes with that of the earth.

From From the Earth to the Moon, by Jules Verne.
Published by Various in 1867
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  More Ideas and Technology from From the Earth to the Moon
  More Ideas and Technology by Jules Verne
  Tech news articles related to From the Earth to the Moon
  Tech news articles related to works by Jules Verne

Gourmet Space Cuisine-related news articles:
  - Haute Cuisine On International Space Station

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