Airline Food: A Love/Hate Relationship

Discussion in 'General Discussion | Travel' started by sobore, Sep 14, 2011.  |  Print Topic

  1. sobore
    Original Member

    sobore Gold Member

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    Everyone has an opinion about airline food. And it’s rarely good.
    Bryan Miller, a NY Times restaurant critic, once said, "The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings. Airplanes are an extreme example.”
    Canadian actress Hermione Gingold (1897-1987) kept her guideline for airline food simple with a rhyme: "Anything that's white is sweet. Anything that's brown is meat. Anything that's grey don't eat."

    Glory Days

    Anyone who has reluctantly picked at wilted lettuce with a plastic “spork” (combination spoon and fork) while cradling a warm diet soda knows what she is talking about. Airline food has gone down with airline profitability.
    But it wasn’t always this way. In the glory days of air travel, just after World War II, when Pan-Am ruled the international skies and a pre-flight security pat-down meant checking your jacket to make sure you had your cigarettes with you, meals were special. Many flights had full galleys and top-rated French chefs.


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