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Unless you’re flying first class, you don’t typically expect much from in-flight services on your worldly travels. Depending on your flight duration and airlines, you’ll either get a complimentary beverage, salted peanuts or a reheated chicken dinner.
Considering how airline food tastes now, do you ever wonder how far the cuisine has come?
According to National Public Radio, people who flew in the 1920s – such as Amelia Earhart and Charles Lindbergh – usually brought their own drinks and sandwiches. But when air travel became popular in the 1930s, attendants would serve multi-course meals on “real china with real silver.” There were teams of cooks who made pies, tarts, pastries and cream roll desserts. Unfortunately for passengers, however, airlines started cutting the food budget in the 1950s due to increased passengers with the growth of flying popularity.
To show just how much airline food has evolved through the years, Bon Appétit takes you through a 100-year timeline of airplane meals. Watch the video above to see if you’d eat canned caviar, a smoked turkey sandwich or a frozen personal pizza!
