Airline Food Becomes Cuisine?
By: James De Lise Little did American Airlines know when they began serving meals on their DC-3s in 1936 that they were going to give rise to the most hated – and welcomed at the same time – product for travelers across the globe. For some, airline food is the ubiquitous retrieve they look forward to – simply breaks up the monotony for those long haul flights. For others, it’s a loathsome occurrence they must endure – it is not like they can easily bring and cook their own food at 30,000 feet. From barely recognizable meat loaf to the vegetarian meal you ordered only because it sounds safer, airline food came from pretty abysmal beginnings. Now with celebrity chefs teaming up with airlines the tides are gradually turning. With food scientists developing ways to ensure that the change in taste with the pressure and altitude is accounted for, airline food as become a thing to look forward to for the right reasons. The only thing holding the industry back at the moment is the buy your own
