Cooking,  Culinary History,  Food History,  Tourism,  Travel

Planes and Their Food

I think we are all familiar with the jokes that go around about airplane food (tiny bags of peanuts!) and how expensive airport food is too ($8 for a bottle of water!), but did you know that traveling in an airplane use to be a luxury and was treated as such?

When air travel first began, it was not treated right away as a way to get people from one place to another. Flying was only for daredevils and the military. After World War I, passengers began to be accepted and airlines created just for them. By the 1940s, flying was becoming common and meals had been introduced. To attract customers, airlines began to offer full meals, drinks and snacks. By the 1950s and 60s, flying became more accepted. 

Because flying was a special occasion and a luxury, the airlines treated the food as such. The 1950s and 60s, known as the golden age of flying, saw amazing spreads of gourmet offerings include such foods as cocktails made fresh, beef bourgoise, charcuterie boards, pastries, lobster, caviar, cheese plates, salmon, fruit platters and fresh roasted meats. Elegance and glamor were the call words and many airlines had themed meals to the destination of their passangers.


Pan American Menu


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