The Evolution of Airplane Cuisine

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).