By Richard Foss
Within the background of cooking, there was not more tough surroundings than these craft within which people took to the skies. the story starts off with food aboard balloons and zeppelins, the place cooking was once comprehensive lower than explosive baggage of hydrogen, finishing with area station dinners that have been cooked millions of miles below.
This e-book is the 1st to chart that heritage around the globe, exploring the intricacies of inflight eating from 1783 to the current day, aboard balloons, zeppelins, land-based airplane and flying boats, jets, and spacecraft. It charts the ways that advertisement tourists have been lured to aim flying with the promise of common meals, explains the issues of every aerial setting and the way cooks, engineers, and flight group tailored to them, and tells the tales of pioneers within the box. Hygiene and sanitation have been frequently tricky, and cultural norms and spiritual practices needed to be taken under consideration. The heritage is astonishing and occasionally funny from time to time a few ridiculous principles have been attempted, and airways provided a few unusual food to attempt to draw passengers. It's an engrossing tale with various twists and turns, and this primary publication at the topic tells it with a gentle contact.
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Extra info for Food in the Air and Space: The Surprising History of Food and Drink in the Skies (Food on the Go)
Imperial used the “Silver Wing” name for those flights that featured a steward and included food and beverage, while Air Union called theirs “Rayon d’Or” (Golden Ray). Air Union’s advertisements referred to the plane as a “flying restaurant,” a bit of hyperbole that would surface many times in airline ads. It was a piece of marketing genius, because newspapers all over the world picked up the term. A 1925 article in the Daily Record of Morris County, New Jersey, gushed, “The first aerial restaurant car in the world is now engaged on the regular London-Paris airway service.
7 The meal was described as consisting of hors d’oeuvres, lobster salad, cold chicken and ham, nicoise salad, ice cream, and cheese and fruit. Beverages were also offered with the meal and consisted of Champagne, wine, whiskey, mineral water, and coffee. Both services involved fine china set on linen-clad tables. This was problematic because nobody had thought to put raised edges on the tables, so plates and cups slid off in turbulent weather. In April 1928 Lufthansa upped the ante, offering both the first hot meals and the first culinary professional, as opposed to someone who also helped passengers board and carried their luggage.
These aircraft originally were supplied with a table with one supporting leg that fit into a hole on the floor with two clips to attach it to the side of the cabin. This worked very poorly, because plates routinely vibrated off the tables. Once the airlines started hiring stewardesses in 1930, a solution was found for this problem. The first women hired were all former nurses; they knew an old trick from hospitals, putting a pillow in passengers’ laps and serving the food there instead of setting up the tables.
Food in the Air and Space: The Surprising History of Food and Drink in the Skies (Food on the Go) by Richard Foss