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Food and Aviation in the Twentieth Century - The Pan American Ideal (Hardcover)
Loot Price: R3,135
Discovery Miles 31 350
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Food and Aviation in the Twentieth Century - The Pan American Ideal (Hardcover)
Series: Food in Modern History: Traditions and Innovations
Expected to ship within 12 - 17 working days
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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.
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