Being a rather enthusiastic foodie with a bit of culinary training under my belt, I couldn’t help but grin at this recent release from NASA:

The crew of the International Space Station will indulge next week in the ultimate “take-out” food, a meal delivered by a NASA space shuttle and designed by chef Emeril Lagasse of the Food Network’s “Emeril Live.”

Lagasse sent NASA some of his special recipes for potential use in space. After the required testing and processing, five different meals were selected. Emeril’s Mardi Gras jambalaya, mashed potatoes with bacon, green beans with garlic, rice pudding and mixed fruit were delivered to the station aboard the shuttle Discovery in July.

Now, if I had my druthers, a meal prepared by culinary masters like Jacques Pépin or Mario Batali would be vastly preferable. Lagasse offers a number of interesting recipes and techniques, but I strongly dislike his irritating television antics.

Then again, if I were stuck doing lap after lonesome lap around the Earth in a glorified tin can, far from the gourmet food shops… I’d probably be a lot less likely to complain.

Better yet, though, the concept of out-of-this-world haute cuisine seems to have a promising future. Renowned French chef Alain Ducasse has recently earned yet another mark of distinction:

Mr. Ducasse’s food academy has been asked by the European Space Agency (ESA) to help create a menu for Europe’s astronauts that will not just nourish their bodies, but also their spirits - helping men and women on long-term missions, for example to Mars, to survive for 1,000 days in space.

Perhaps our children’s children will be able to squabble over dinner reservations at some pretentious orbital eatery hell-bent on portobello mushrooms and arugula. Sarcasm aside, I think it’s pretty cool seeing fine food and rocket science meet. Tang, eat your heart out.