: Gourmet by Lang Allen Kim - Science fiction; Short stories; Space ships Fiction; Cooks Fiction; Space flight to Mars Fiction Science Fiction

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GOURMET

This was the endless problem of all spaceship cooks: He had to feed the men tomorrow on what they had eaten today!

Unable to get out to the ballgame and a long way off from the girls, men on ships think about, talk about, bitch about their food. It's true that Woman remains a topic of thoughtful study, but discussion can never replace practice in an art. Food, on the other hand, is a challenge shipmen face three times a day, so central to their thoughts that a history of sea-faring can be read from a commissary list.

The first amenity of groundside existence to be abandoned was decent food. The earliest men into the vacuum swallowed protein squeezings from aluminum tubes, and were glad enough to drop back to the groundsman's diet of steak and fried potatoes.

Cooking aboard a spacer is a job combining the more frustrating tensions of biochemistry, applied mycology, high-speed farming, dietetics and sewage engineering. It's the Cook's responsibility to see that each man aboard gets each day no less than five pounds of water, two pounds of oxygen, and one-and-a-half pounds of dry food. This isn't just a paragraph from the Spacer Union Contract. It's a statement of the least fuel a man can run on.

All waste was used to fertilize our liquid fields. Even the stubble from our 2,680 shaves and the clippings from our 666 haircuts en route and back would be fed into the Chlorella tanks. Human hair is rich in essential amino acids.

The algae--dried by the Cook, bleached with methyl alcohol to kill the smell and make the residue more digestible, disguised and seasoned in a hundred ways--served as a sort of meat-and-potatoes that never quite wore out. Our air and water were equally immortal. Each molecule of oxygen would be conversant with the alveoli of every man aboard by the end of our trip. Every drop of water would have been intimate with the glomeruli of each kidney on the ship before we grounded in. Groundling politicians are right enough when they say that we spacers are a breed apart. We're the one race of men who can't afford the luxury of squeamishness.

Though I'm signed aboard as Ship's Surgeon, I seldom lift a knife in space. My employment is more in the nature of TS-card-puncher extraordinary. My duties are to serve as wailing-wall, morale officer, guardian of the medicinal whiskey and frustrator of mutual murder. Generally the man aboard who'd serve as the most popular murder-victim is the Cook. This trip, the-man-you-love-to-hate was our Captain.

If the Cook hadn't problems enough with the chemical and psychic duties of his office, Winkelmann supplied the want. Captain Willy Winkelmann was the sort of man who, if he had to go into space at all, had best do so alone. If the Prussians had a Marine Corps, Winkelmann would have done splendidly as Drill Instructor for their boot camp. His heart was a chip of helium ice, his voice dripped sarcastic acid. The planet Earth was hardly large enough to accommodate a wart as annoying as Willy Winkelmann. Cheek-by-jowl every day in a nacelle the size of a Pullman car, our Captain quickly established himself as a major social hemorrhoid.

"Doc, do you like Winkelmann?" the Cook asked me.

"Not much," I said. "I suspect that the finest gift our Captain can give his mother is to be absent from her on Mother's Day. But we've got to live with him. He's a good man at driving a ship."

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