markis10
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Interesting blog with some background of the changes over time!
http://blog.apex.aero/cabin-interior/airline-meals-evolved-years/
Guillaume de Syon observes there was breakthrough in menu planning in 1973 when UTA, a French airline, employed chef Raymond Oliver to rethink their menus. Oliver correctly deduced that dishes that were strongly flavoured, but could be reheated with little compromise of quality or flavour, were required. His solution was to offer a choice of three classic French bistro dishes – veal in cream sauce, coq au vin (chicken braised in red wine), or beef bourguignon (beef braised in red wine). This trio proved a huge success, all three dishes overcoming the inherent dryness of airline food and still packing flavour at 35,000 feet. Soon, other airlines adopted variants of the trio. Marian Burros reported in the New York Times in 1985 that one disenchanted flight attendant announced on a United Airlines flight that three main course choices were served, but ‘Please don’t be upset if your first choice is not available. They all taste the same anyway’. The flavours may have changed and improved dramatically since 1985 – Thai or Indian spices, say – but most airlines meals are still flesh-plus-sauce.
http://blog.apex.aero/cabin-interior/airline-meals-evolved-years/
Guillaume de Syon observes there was breakthrough in menu planning in 1973 when UTA, a French airline, employed chef Raymond Oliver to rethink their menus. Oliver correctly deduced that dishes that were strongly flavoured, but could be reheated with little compromise of quality or flavour, were required. His solution was to offer a choice of three classic French bistro dishes – veal in cream sauce, coq au vin (chicken braised in red wine), or beef bourguignon (beef braised in red wine). This trio proved a huge success, all three dishes overcoming the inherent dryness of airline food and still packing flavour at 35,000 feet. Soon, other airlines adopted variants of the trio. Marian Burros reported in the New York Times in 1985 that one disenchanted flight attendant announced on a United Airlines flight that three main course choices were served, but ‘Please don’t be upset if your first choice is not available. They all taste the same anyway’. The flavours may have changed and improved dramatically since 1985 – Thai or Indian spices, say – but most airlines meals are still flesh-plus-sauce.
