Bryce Evans

Food and Aviation in the Twentieth Century (eBook, PDF)

The Pan American Ideal

• Format: PDF

Produktbeschreibung

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.

Produktdetails

• Verlag: Bloomsbury UK eBooks
• Seitenzahl: 192
• Erscheinungstermin: 10. Dezember 2020
• Englisch
• ISBN-13: 9781350098855
• Artikelnr.: 60463139

Autorenporträt

Bryce Evans is Professor of Modern World History at Liverpool Hope University, UK

Inhaltsangabe

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