Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This serving of macaroni and cheese is typical of Shuttle-era menu choices. Astronauts choose their meals several months before flight from a list of hundreds of food items. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Individual portions are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Astronauts warm food packages at a galley station and use a hot-cold water dispenser to rehydrate dried foods. Containers for dehydrated food like this have an injection port for adding water to make the food edible. This item was returned from the STS-27 Shuttle mission (Atlantis) in 1988.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This beef pattie package is typical of Shuttle-era menu choices; it was returned from the STS-27 Shuttle mission (Atlantis) in 1988. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Individual portions are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Astronauts warm food packages at a galley station and use a hot-cold water dispenser to rehydrate dried foods. Containers for dehydrated food like this have an injection port for adding water to make the food edible.
NASA transferred this item to the Smithsonian Institution in 1989.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This food package contains a whole meal for one of the astronauts on the Apollo 10 mission. It was flown aboard the spacecraft in May 1969, but not consumed.
The contents of the package are individual bags of dehydrated food and a drink, all of which required rehydrating with water before eating.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This powdered tea is typical of Shuttle-era menu choices. It was returned from the STS-27 Shuttle mission (Atlantis) in 1988. Most foods stocked on the Shuttle are processed for storage at room temperature and packaged in individual portions. Astronauts add hot or cold water to rehydrate the dried foods.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This spacefood is dehydrated chicken and rice, and was flown on the Apollo 11 mission in July, 1969, but it was not consumed.
Each Apollo crew member was provided with three meals per day totalling approximately 2,800 calories. The food was freeze-dried and was easily reconstituted by the astronaut with a water probe which dispensed one half ounce of hot or cold water as required, each time the trigger button was pressed.
The food was protected with a 4-ply, laminated film coating. This protected the food from loss of flavor, moisture and oxygen invasion, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
Transferred from NASA - Johnson Space Center in 1986.
Plastic, paper, adhesive, Velcro, tape, dehydrated organic material (beef)
Type:
PERSONAL EQUIPMENT-Food & Food Accessories
Country of Origin:
United States of America
Credit Line:
Transferred from NASA Johnson Space Center
Inventory Number:
A19890220000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This beef pattie package is typical of Shuttle-era menu choices; it was returned from the STS-27 Shuttle mission (Atlantis) in 1988. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Individual portions are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Astronauts warm food packages in a galley station and use a hot-cold water dispenser to rehydrate dried foods. Containers for dehydrated food like this have an injection port for adding water to make the food edible.
NASA transferred this item to the Smithsonian Institution in 1989.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This serving of strawberries is typical of Shuttle-era menu choices. Before each mission, the astronauts select their meals from a list of hundreds of food items. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Single servings are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Dehydrated food items like this have a circular port in one corner for adding water to make the food edible. This item was returned from the STS-27 Space Shuttle mission (Atlantis) in 1988.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This spacefood package contains compressed strawberry cubes and was flown on the Apollo 11 mission in July 1969. As it was not consumed during the mission and was returned to Earth.
This was a snack food which could be eaten directly from the bag. Apollo astronauts were provided with three meals per day which provided approximately 2,800 calories. The food was protected with a 4-ply, laminated film coating. This protected the food from loss of flavor, moisture and oxygen invasion, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This spacefood package contains dehydrated cream-style corn from the Apollo era. It would have required the addition of hot water prior to consumption. Food for spaceflight had to be nutritious, lightweight and have the ability to be compressed when possible. For the early missions, it also had to be stored without refrigeration and have the ability to be eaten under weightless conditions.
The food was protected with a 4-ply, laminated film coating. This protected the food from loss of flavor, moisture and oxygen invasion, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
containers: plastic pouches, foil pack, and plastic container with adhesive attached paper labels and Velcro
contents: dehydrated food
Type:
PERSONAL EQUIPMENT-Food & Food Accessories
Country of Origin:
United States of America
Credit Line:
Transferred from NASA Johnson Space Center
Inventory Number:
A19820140000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
These food items are typical of Shuttle-era menu choices. They were returned from the first Shuttle mission, STS-1 (Columbia), in 1981. As there is no onboard refrigerator or freezer, most foods stocked on the Shuttle are processed for storage at room temperature and packaged in individual portions. Hot or cold water is added to powdered beverages and dried foods. Astronauts may tailor their menus according to their personal tastes, but within nutritional guidelines.
NASA transferred various food items to the Museum after the first mission.
Transferred from the National Aeronautics and Space Administration
Inventory Number:
A19850817000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This package of spacefood contains a turkey and gravy combination and would have required minimal treatment before consumption. This style of food preparation and packaging was created in an effort to improve the flavor of the foods eaten by astronauts during flight.
Like the other foods, this food was nutritious, lightweight and could be stored in a minimum of space. It was protected with an aluminized, 4-ply, laminated film coating, which protected the food from loss of flavor, moisture and oxygen invasion, and spoiling.
Contents: Dehydrated, compressed beef with vegetables
Type:
PERSONAL EQUIPMENT-Food & Food Accessories
Country of Origin:
United States of America
Credit Line:
Transferred from NASA
Inventory Number:
A19860452000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This spacefood package containsde hydrated and compressed beef with vegetables, and was flown on Apollo 11 in July 1969, but was never consumed. It required rehydration with hot water and could be eaten directly from the bag. Apollo astronauts were provided with three meals per day which provided approximately 2,800 calories.
The food was protected with a 4-ply, laminated film coating. This protected the food from loss of flavor, moisture and oxygen invasion, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
Transferred from NASA - Johnson Space Center to the Museum in 1986.
Transferred from the National Aeronautics and Space Administration
Inventory Number:
A19860563000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This spacefood package contains compressed brownies from the Apollo era. They could be eaten directly from the bag. Apollo astronauts were provided with three meals per day which provided approximately 2,800 calories.
The food was protected with a 4-ply, laminated film coating. This protected the food from loss of flavor, moisture and oxygen invasion, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This beef pattie, a dried hamburger, is a typical menu choice for Shuttle astronauts, who choose their meals several months before flight from a list of hundreds of food items. Most foods are processed for storage at room temperature and sealed in single portions in plastic containers or foil packs, which also serve as disposable containers for heating and eating the food. Astronauts use a hot-cold water dispenser to add water through the injection port on the corner of the container and make the dehydrated food edible. NASA has transferred a variety of Shuttle foods to the Museum over the years.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This serving of scrambled eggs is typical of Shuttle-era menu choices. Before each mission, the astronauts select their meals from a list of hundreds of food items. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Single servings are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Dehydrated food items like this have a circular port in one corner for adding water to make the food edible. This item was returned from the STS-27 Space Shuttle mission (Atlantis) in 1988.
plastic, paper, velcro, adhesive, dehydrated organic material (scrambled eggs)
Type:
PERSONAL EQUIPMENT-Food & Food Accessories
Country of Origin:
United States of America
Credit Line:
Transferred from NASA Johnson Space Center
Inventory Number:
A19890270000
Rights:
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
These scrambled eggs are typical of Shuttle-era menu choices. Before each mission, the astronauts select their meals from a list of hundreds of food items. As there is no onboard refrigerator or freezer, most foods are processed for storage at room temperature. Single servings are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Dehydrated food items like this have a circular port in one corner for adding water to make the food edible. This item was returned from the STS-27 Space Shuttle mission (Atlantis) in 1988.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This breakfast sausage is typical of Shuttle-era menu choices. Before each mission, the astronauts select their meals from a list of hundreds of food items. As there is no onboard refrigerator or freezer, most foods stocked on the Shuttle are processed for storage at room temperature. Single servings are packaged in disposable plastic containers, pop-top cans, or foil pouches, and foods are eaten directly from these containers. Dehydrated food items like this have a circular port in one corner for adding water to make the food edible. This item returned from Space Shuttle mission STS-27 (Atlantis) in 1988.
Do not reproduce without permission from the Smithsonian Institution, National Air and Space Museum
Summary:
This package contains freeze-dried chicken with rice in a sauce. It flew on the Apollo 11 mission in July 1969, but was not consumed.
Each Apollo crew member was provided with three meals per day, providing approximately 2,800. The food was freeze-dried and was easily reconstituted by the astronaut with a water probe that dispensed one half ounce of hot or cold water as required, each time the trigger button was pressed.
A 4-ply, laminated film coating protected the food from loss of flavor, moisture, oxygen, spoiling and excess crumbling, and was used on both the rehydratable and the bite-sized foods. The rehydratable foods also had an 8-quinolinol sulfate tablet attached to reduce spoilage in the used food wraps.
Transferred from NASA to the National Air and Space Museum in 2007.
