In-Flight Meals Should be Recognized as a Scientific and Culinary Feat
This piece challenges the groupthink that states all airline meals taste like rubbish and places the meals in their proper context by looking at the many financial, logistical, and culinary decisions that lead to their creation.
Excerpt from Roads & Kingdoms
Meals were once the highlight of air travel….Back then, federal government strictly regulated airfare prices, so the only way to compete for customers was by offering superior service. That meant rolling meat carts and briny seafood trays and free packs of cigarettes for dessert (really).
When you take into account all that goes into an airplane meal, all of the immense logistical, financial, and scientific challenges conspiring to make food vanish altogether from the skies, it’s astounding we’re served anything at all.