Food and Aviation in the Twentieth Century : The Pan American Ideal (Paperback)

1. Introduction - the Centrality of Pan Am to Global Air Travel and 20th Century Globalisation 2. A Short History of In-Flight Dining 3. The Science of Dining at Altitude 4. High Dining - the Ocean Liner Model, Haute Cuisine and Parisian Restaurant Partnerships 5. The Role of the Crew - Training in Food Service and Eating on the Job 6. Menus of the World's Leading Airline - Transnationalism, Globalisation and the Exotic 7. US Cultural Imperialism and the Oriental 8. The High Life - Alcohol, Celebrities and Special Menus. 9. Conclusion - How the Decline of Pan Am Mirrored Changes in the Industry & the Death of the High Dining Ideal Bibliography Index