Chapter 1
The physics of the flavor fade
Chapter 2
The golden age of flying feasts
Chapter 3
Culinary masterminds of the stratosphere
Chapter 4
The hyper-logistics of flight kitchens
YOUR GOAL
Master of High-altitude haute cuisine
Ch 2 · The golden age of flying feasts
hnk13160 Golden Age Sky Dining
Maxim's on the tray, / champagne all the way, / feasting in the sky!
hnk13160 Mid-century airlines competed on luxury by carving prime rib and chateaubriand directly at passengers' seats.
hnk13160 Elegant passengers dine on gourmet lobster and caviar inside a luxury Pan Am cabin.
BETA
hnk13160 Prep elite airline menus to discover how high-end dining took over the skies.
Fun Fact
Vintage luxury dining: In the 1950s, Pan Am economy passengers dined on stuffed guinea hen, while first-class passengers enjoyed fresh caviar made to order.
Glossary
airline food (noun)
Meals provided to passengers on board commercial flights. In 1969, Scandinavian Airlines chefs carved whole legs of ham for first-class passengers mid-flight.
Meals provided to passengers on board commercial flights. In 1969, Scandinavian Airlines chefs carved whole legs of ham for first-class passengers mid-flight.
Quiz
With which legendary Parisian restaurant did Pan Am partner in 1956 to elevate frozen meals to luxury status?
Quiz
Which airline pioneered the first commercial in-flight meal service on the London-to-Paris route in October 1919?
Quiz
What did Pan Am serve on its inaugural flight in 1929 to help passengers prevent airsickness?
Quiz
Which airline offered the Russian-themed Golden Samovar service in the late 1960s?
Quiz
How did Pan Am centralize its massive global frozen food supply chain in the 1950s?
Quiz
Which classic luxury lobster dish was famously served by Pan Am from 1957 to 1972?
Quiz
Why did airlines in the 1950s and 1960s invest so heavily in lavish food like aisle-carved prime rib?