Everyone loves to complain about it — but preparing a meal that tastes good at 35,000 feet is harder than you might think. Zachary Crockett will have the fish.
SOURCES:
Molly Brandt, innovation chef for North America at Gategroup.
Chris Kinsella, chief commercial officer for North America at Gategroup.
Guillaume de Syon, professor of history at Albright College.
RESOURCES:
"No Thanks, Grandma, I’m Saving Room for Airplane Food," by Christine Chung (New York Times, 2023).
"The Golden Age of airplane food is over. The future: Snacks and sustainability." by Natalie Comptom (The Washington Post, 2019).
"Why does food taste different on planes?" by Katia Moskvitch (BBC, 2015).
"And to Penny-Pinching Wizardry," by Claudia Deutsch (New York Times, 2001).
"The Pioneering Years: Commercial Aviation 1920–1930," by Rich Freeman (U.S. Centennial of Flight).
