For too long, NASA, the highly conservative US Space Program, forbid its astronauts from any alcohol consumption, even for relaxation during off-hours, or even celebrations. The agency goes so far as to ban any photo, any science experiment, or any activity which could be perceived as creation or enjoyment of alcohol consumption.Yes, there are always potential dangers onboard the International Space Station, and the astronauts and cosmonauts must always be prepared to react to emergencies, but the stress of being constantly on guard is not healthy.This book backs this theory to justify the need, or at least the acceptance, of having fermented beverages for astronauts and private space travelers by presenting many examples from history, including citing that Magellan paid more for alcohol than for his ship to survive the long around-the-world voyage. The book points out the importance of beer, wine and distilled spirits as means to relax when on a stressful adventure, and as a means of improving crew morale. This about drinking in moderation, folks!The book raises the Taboo status of NASA and alcohol, which is officially verboten, yet the European and Russian counterparts have a more relaxed policy. Officially drinking in space is banned by NASA onboard the International Space Station. Unofficially, though, smuggling a small bottle or two onboard is quite common.There is thorough research here, with interviews with retired astronauts, private “space tourists,” and European and Russian Cosmonauts. Even the director of NASA’s food program tells tales of the attempts to get wine approved for Skylab.Quote on page 127: As Octave de Gaulle (Designer of the Maison Mumm space champagne bottle) explains, “For the past 40 years, space travel has been shaped by engineers rather than designers. Instead of seeing zero gravity as a problem to be solved, we look at it as a design possibility.” Thank you for that perspective!The rest of the book discusses space farming and agriculture, which is a critical element to actually creating settlements on the Moon and Mars. For example, the Eu:CROPIS Project is growing seeds at different gravity levels. The satellite itself spins at different rates to simulate the Moon’s, then Mars’ gravity! Very impressive.There’s also a fascinating discussion about synthetic biology. Scientists are currently growing meat from single cells. Sounds creepy, but synthetically growing meats may become very popular on Earth, with all the environmental concerns.Finally, the author makes the argument that pretty much any plant can be used to create an alcoholic beverage. So it’s just a matter of time.I like how the author wraps up everything with a list of challenges and opportunities for businesses and individuals for developing techniques for both farming (and thus alcohol production) in space. Many thanks for a Bibliography, which ups the book’s legitimacy with a slew of personal interviews, articles, and science reports!As one who got caught up in the gray world of taboo space topics and even had a project banned from the ISS because it promotes alcohol consumption (with style!), I am so glad someone did the legwork to assemble this collection! I hope this book becomes the key to open more doors for designers, artisans, vintners, distillers, brewers, and farmers looking to push the capabilities of their industry by trying to replicate it off-world.—Samuel Coniglio, inventor of the Zero Gravity Cocktail Glass, and former Vice President of the Space Tourism Society