When Danish chef Thorsten Schmidt was asked to create a banquet in space, the endless tangle of restrictions helped him understand what really matters when it comes to food.
关于”人应该吃什么”的争论已持续数百年。然而近年来，这场争论似乎愈演愈烈。分子料理已悄然入侵高级美食的殿堂。一批又一批（所谓的）专家携着各自的饮食书籍登场，声称掌握了减重的终极科学真理，并为从穴居人到法国女性的各类人群开出最佳饮食方案。人们不断寻找更新、更好的答案来应对饮食的难题。
在太空中进食，自然有其独特的挑战。人们或许以为，这个问题早在20世纪60年代冷冻干燥食品问世时便已解决，然而事实证明，在太空饮食领域仍有创新的空间。当厨师托斯滕·施密特受宇航员安德烈亚斯·莫根森之邀，为国际空间站的机组人员设计一套餐食时，他毫不犹豫地抓住这个机会，将自己的烹饪想象力融入前沿营养学之中。然而在这一过程中，他不仅发现了太空烹饪的复杂程度令人叹为观止，更意识到饮食的意义远不止于滋养身体这般简单。
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