The Glory Days of In-Flight Dining: From Smorgasbord to Baked Alaska
Christopher Kimball’s Milk Street Radio
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The Evolution of In-Flight Dining
This chapter examines the transformation of in-flight dining from a time of luxury and creativity to the modern perception of airline meals. It humorously highlights the disillusionment travelers feel today while juxtaposing it with historical culinary practices aboard early flights, including the innovative techniques used for keeping food warm. The discussion also touches on how airlines have strategically used food as a tool to enhance customer experience and influence ticket sales over the decades.
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