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

by Bryce Evans

Overview

Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'.

Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture.

Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

Product Details

ISBN-13:	9781350098862
Publisher:	Bloomsbury Publishing
Publication date:	12/10/2020
Series:	Food in Modern History: Traditions and Innovations
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	3 MB

About the Author

Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. This is his fourth book, and he has published extensively on food during the 20th century.
Bryce Evans is Professor of Modern World History at Liverpool Hope University, UK

Table of Contents

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

Editorial Reviews

A fascinating history … This new book charts the unexpected significance of in-flight meals; yes, flight attendants used to reheat Michelin-starred coq-au-vin, but there is a more significant narrative running through the book. The postwar period saw the US rise to global predominance, an age of globalisation, of an identikit Western culture. It was the 'American century', and, as Evans shows, Pan Am was crucial in its development.” —The Telegraph

“This book tells the story of how Pan Am collaborated with French chefs … if you want to know more about the 'sandwich war' between Pan Am and SAS [read this book].” —Seattle Times

“So much for the golden age of air travel! This book lays bare the fascinating lives of air hostesses who worked on board American airline Pan Am … Dr Evans reveals how stewardesses were subjected to regular weight checks, hired and fired based on their appearance and denied work if they were mothers … there's more to the so-called golden age of air travel than you might expect!” —Daily Mail

“The dark side of the glamorous airline finally revealed … the airline's stringent beauty standards meant you could even lose your job over something as simple as gaining a little bit of weight.” —Daily Express

“This book is a wonderful addition to the airline literature. By focusing on food aboard the world's one-time premier airline, Pan American World Airways, Bryce Evans serves up a crucial portrait of one of the major players in the development of America's empire.” —Christine R Yano, Professor of Anthropology, University of Hawaii, USA

“Having had the pleasure of reading this, I would recommend anyone interested in food, aviation or technology to do the same.” —Professor Matthew Smith, University of Strathclyde, UK

From the Publisher