1337–1453: How Nutrition and Space Travel Changed the Way We Eat in 2000 Words
In 1337, the birth of modern nutrition began when the first recorded recipe for bread was created by a French monk named Thiebaut de Chermont. In 1453, French physician Arnaud de Villeneuve came up with a form of a broth recipe that did not require any cooking or chewing, making it easier to ingest for people who were sick.
In 1609, Galileo Galilei discovered that astronomical theory explained that Venus would pass directly between Earth and the Sun as viewed from Earth twice per year. In the 18th century, Englishman James Lind established that diet played a vital role in preventing illness, and plants had healing properties. An Englishman named Rinkinus Orohanus also developed a sort of home version of liquid food that could be ingested slowly and sustain health for up to seven days (building on the centuries old advances). The public interest in the subject at this time was causing reformists to discuss the impact of diet on everyone’s life.
During this two-decade period, space travel was also becoming more popular. Between 1960 and 1962, NASA conducted several manned orbiting missions to test various aspects of their spaceflight technology. This included capsule design; food preservation methods; and strategies to prevent the loss of body heat while in space. Their Crew Survival Manual later became an important reference text for astronauts trying to better understand space health and nutrition concerns.
Throughout history, there have been notable figures trying to help people manage their nutrition and health through recipes. French physician Andre Besnier published Traite des Abeilles (“The Treatise on Bees”) in 1742
Health solutions could also expand in scope considerably too: clean, organic fresh foods grown everywhere can make money much easier.
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