Eating in space is more than just nourishment. It is a physiological act of resistance against microgravity, a psychological barrier against isolation, and a field of technological innovation for future missions. On April 12, 1961, Yuri Gagarin became the first human to orbit the Earth. In his Vostok capsule, he had only nine packaged food products: soups, juices, and purées. Sixty years later, aboard the International Space Station (ISS), astronauts choose from more than 300 recipes, ranging from freeze-dried shrimp cocktails to French special event meals, including occasionally fresh products. During the early missions, such as Vostok for the Soviets (1961) or Mercury (1961-1963) for the Americans, the goal was to prove that humans could chew, swallow, and digest in microgravity, a capacity that was not self-evident for scientists at the time. Initial fears (choking, regurgitation, or poor digestion) quickly dissipated, but at the cost of a less engaging taste experience. In fact, at that time, astronauts often reported these foods as unconsumed, and the tubes presented major limitations: a diminished taste, an unnatural texture, and a complex logistics, especially for dosing portions. The peanut butter cubes used during the Mercury and Gemini missions (1965-1966) are an emblematic example. Designed to avoid crumbs in a microgravity environment, they offered a paste-like texture and a lack of crunch. Nevertheless, these early attempts paved the way for major innovations. With the progressive extension of missions, notably from the Salyut (1971-1991), Apollo (1968-1972), Skylab (1973-1974), and up to six months for Mir (1986-1999), space agencies had to rethink food. Thus, dehydrated and freeze-dried foods - soups, juices, coffee, but also meats and vegetables - became the norm. Light and easy to rehydrate, they allow for diversifying meals while respecting weight and volume constraints. The recipes packaged in metal cans (canned goods) and meats in flexible pouches treated by ionization (a cold preservation process by destroying microorganisms) have also allowed for more varied dishes, such as beef with mushrooms or tropical fruit salads. A major advancement during the Apollo missions in the 1960s and 1970s was the possibility of reheating food, first with hot water for the freeze-dried food, then with canned food. Meals became warm and more varied. Today, aboard the ISS, astronauts have access to menus of impressive variety. The freeze-dried or dehydrated foods, such as cashew nut chicken curry, scrambled eggs, or meat lasagna, can be rehydrated in a few minutes with room temperature or hot water. Low-water-content foods, such as dried fruits, biscuits, or vitamin bars, complement these meals. Fresh foods, such as fruits and some vegetables, are available for a few days after the arrival of resupply spacecraft. International collaboration plays a key role in this dietary diversity. NASA and Roscosmos still provide each 50% of the food mass sent to the ISS. The French National Center for Space Studies (Cnes) offers, for all astronauts, special event meals to mark special occasions, such as birthdays or holidays, or within the framework of scientific experiments, at a rate of one or two meals per month. The Japanese (JAXA) and European (ESA) agencies also provide national recipes when their astronauts are on board, for example, the smoked vanilla and black garlic beef shavings created by chef Anne-Sophie Pic for astronaut Sophie Adenot of the Epsilon mission. Food in space is not limited to filling stomachs. It relies on three major issues: health, psychology, and logistics. Each astronaut consumes an average of 2,500 to 3,000 calories per day, an intake similar to the World Health Organization's (WHO) terrestrial recommendations, but adapted to their metabolism and level of physical activity. Indeed, despite the mandatory two and a half hours of daily exercise (treadmill, bicycle, ergometer or muscle training device), their muscles, especially those of the back and lower limbs, are only slightly used the rest of the time. To compensate, medical teams ensure that their diet is sufficiently rich in proteins, calcium, and vitamin D to combat bone and muscle loss induced by microgravity. From a psychological perspective, meals play a crucial role. In space, where each day is regulated by individual tasks, scientific experiments, station maintenance, physical training, or medical monitoring, meals, especially evening or weekend meals, are privileged moments of conviviality. These moments of sociability seem essential to maintaining morale and team cohesion, especially during long-duration missions. Finally, logistics represent a major challenge. Each kilogram sent into space has a non-negligible cost and storage space is limited. Foods must therefore be light, compact, and stable over long periods. For long-duration missions, such as those planned for the Moon or Mars, greater food autonomy becomes essential. Several avenues are currently being explored to achieve this, including the MELiSSA project, developed by the European Space Agency (ESA) - a closed-loop system to recycle carbon dioxide, water, and organic waste to produce oxygen and enable plant cultivation - or those conducted by the Spaceship FR project on optimizing plant growth. Finally, resource recycling systems, such as MELiSSA or those studied by the Spaceship FR, aim to recycle 100% of organic waste (urine, carbon dioxide, non-edible plants) to facilitate plant growth. Aboard the International Space Station, successful vegetable cultivation experiments have already been carried out. Astronauts have been able to grow and consume salads, and tests are underway for other plants such as tomatoes or peppers. These crops not only provide fresh vitamins essential to the health of crews, they also have a positive psychological effect. Gardening and harvesting one's own food improves morale and offers a rewarding activity in an otherwise highly controlled environment. The eventual validation of these projects could allow astronauts to grow their own food, thus reducing their dependence on terrestrial resupply. The health of astronauts is also a major concern. In microgravity, astronauts experience a bone loss of 1 to 2% per month and muscle atrophy that can reach 20% of their muscle mass. To counter these effects, their diet must be rich in proteins (between 1.2 and 1.6 grams per kilogram of body weight and per day), vitamin D, and calcium. Foods rich in antioxidants, such as fresh fruits and vegetables, will also play a key role in maintaining their immune system.