It’s interesting to know a typical economy class plane food back in the ’70s looked like this:
With a choice of: “caviar d’astrachan, roast fillet of beef peridgourdine, artichoke bottoms with asparagus tips as well as a crab and avocado cocktail.” Sounds amazing even if I didn’t understand half of what’s been said there!
Now you’re lucky to even find half of that same set-up:
Now that’s being a little too overboard. Here’s a typical breakfast, as anyone would recognize:
This set-up has become totally accepted for travellers like me who cannot afford anything beyond an economy seat. I’m not complaining in any way, and to be given the opportunity to travel is something I am always so thankful for.
However, it would be nice to know how it was during the Golden Age of Flying– the 1950s and 1960s– when traveling by air was a total luxury and a one-way trip from New York to Geneva could cost you anywhere from 328.10 to 2,775 USD!
On a side note, why do airlines curate meals the way they do? Is it more important to serve meals that reflect the airline’s national identity over catering to passengers’ wishes? Or, is budget the biggest factor of these airplane meals? Would the airline company’s choice make a difference with what airline passengers go for?