Throughout history, when Americans used airplanes as a means of transport, they always followed the railway system and had some sort of meals on the flight to feed the pilots. When airplanes started carrying passengers on the airplanes, it was a given that food would be supplied to the passengers as a necessary means of substance.
The first experimental galley was tested on a flight from Oakland, California in 1934. In 1936, American airlines created the first galley on an airplane as a location to serve food out of while in flight. Heat was generated from the Glycol that was burned off by the airplane to heat the food. By 1945, Pan American airlines started using microwaves which is now the industry standard.
by th 1960s, the standard for first class food was again altered. Pan American airlines partnered up with Maxim's of Paris for their first class menu. Which leads us to where airplane food is today.
For those of you who think airplane food is awful- well it generally is. For those of you who have had the luxury of sitting in Business or First Class, you know that meals are no longer the rubber cardboard tasting dishes that they are known to be. On my flight to London, I had the pleasure of enjoying a meal designed by world reknown chef Charlie Trotter. Did the meal taste better? Sure, it tasted better than the regular pasta shells or cardboard meatloaf that you usually get. Was it a meal that represents and show cases Charlie Trotter's talent? probably not. Will some one be more apt to choose one airline over another based on the celebrity chef that is designing their menu? No. The one thing that airplane food has done is come leaps and bounds and can only improve!
Duck Confit with Soba Noodles. It was actually quite tasty
2 comments :
I just told mom that you have a blog. I asked her if she wanted to read it.
She said i'm eaten too much and too busy (in taiwanese)
so she said " Wah jia bah shiu ing" I can here her say it in my head...
Post a Comment