book (1245 of 1409)

• 233 pages, black-and-white, paperback, Geschichte
• Size: 15 x 23 cm
• Blurb:
  »“Since 1783, when the first passenger balloon was launched, the history of food has included the challenge of preparing and serving food while airborne. Richard Foss offers a historical look at how meals have been prepared and consumed, in wartime and peacetime, during air travel in vehicles ranging from balloons to...«