Early space food was primarily composed of bite-sized cubes, freeze-dried powders, and thick liquids stuffed in aluminum tubes. First used on the 3rd Mercury mission in 1962, US astronaut John Glenn was the first to eat directly from an aluminum tube, specifically applesauce. However the tubes were eventually discontinued as their design did not allow the food to be smelled or seen, and the texture also posed limitations on the variety of food that could be made available. Freeze-dried powders that could be re-hydrated were also available, as well as high-calorie bite sized cubes of food. These solutions had their own challenges, however over time, the powders were made easier to re-freeze, and the cubes were coated in gelatin to prevent crumbling on the equipment. With the introduction of the "spoon bowl," on the Apollo 8 mission, astronauts were able to open the contents of the package and eat the simple meal with a spoon.
For lunch on Vostok 1 (1961), Yuri Gagarin ate from three 160 g (5.6 oz) toothpaste-type tubes, two of which contained servings of puréed meat and one which contained chocolate sauce[citation needed].
In August 1961, Soviet Cosmonaut Gherman Titov became the first human to experience space sickness on Vostok 2; he holds the record for being the first person to vomit in space. This event "heralded the need for space flight nutrition."
John Glenn, as the first American to orbit Earth in 1962, was to experiment with eating in weightless conditions. Some experts had been concerned that weightlessness would impair swallowing. Glenn experienced no such difficulties, and it was determined that microgravity did not affect the natural swallowing process, which is enabled by the peristalsis of the esophagus.
Astronauts in later Mercury missions (1959–1963) disliked the food that was provided. They ate bite-sized cubes, freeze-dried powders, and tubes of semiliquids. The astronauts found it unappetizing, experienced difficulties in rehydrating the freeze-dried foods, and did not like having to squeeze tubes or collect crumbs. Prior to the mission, the astronauts were also fed low residual launch-day breakfasts to reduce the chances that they would defecate in flight.
Several of the food issues from the Mercury missions were addressed for the later Gemini missions (1965–1966). Tubes (often heavier than the foods they contained) were abandoned, gelatin coatings were added to the bite-sized cubes to help prevent them from crumbling, and simpler rehydration methods were developed. The menus were also expanded to include items such as shrimp cocktail, chicken and vegetables, toast squares, butterscotch pudding, and apple juice.
The crew of Gemini 3 sneaked a corned beef sandwich on their spaceflight. Mission Commander Gus Grissom loved corned beef sandwiches, so Pilot John Young brought one along, having been encouraged by fellow astronaut Walter Schirra. However, Young was supposed to eat only approved food, and Grissom was not supposed to eat anything at all. Floating crumbs from the bread posed a potential problem, causing Grissom to put the sandwich away and the astronauts were mildly rebuked by NASA for the act. A congressional hearing was called, forcing NASA deputy administrator George Mueller to promise no repeats, and NASA employed renewed vigilance regarding what astronauts brought along on future missions.
Prior to the Apollo program (1968–1975), early space food development was conducted at the United States Air Force School of Aerospace Medicine and the Natick Army Labs. The variety of food options continued to expand for the Apollo missions, as the new availability of hot water made rehydrating freeze-dried foods simpler and produced a more appetizing result. This was an important aspect during the Apollo missions, since astronauts would be spending longer amounts of time in space. Appetizing foods would increase the crew's chances of maintaining proper nutrition, and the "spoon-bowl" allowed more normal eating practices. Food could be kept in special plastic zip-closure containers, and moisture allowed the food to stick to a spoon. However, the lack of taste was an issue at that time, as the food was prepared with very few spices to avoid overstimulating the gastrointestinal system. Thus, the astronauts were always looking for something that had a little more taste; Apollo 17 moonwalker Harrison Schmitt's favorite food was the bacon squares, while Buzz Aldrin enjoyed the shrimp and Paul J. Weitz went for the ice cream. In the later Apollo missions, foods were improved to make use of retort pouches and cans. This allowed the food to be thermally stabilized, enabling it to be stored for longer durations of time.
Images/Audio Credit: NASA
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