95. Airplane Food

Everyone loves to complain about it — but preparing a meal that tastes good at 35,000 feet is harder than you might think. Zachary Crockett will have the fish. SOURCES:Molly Brandt, innovation chef for North America at Gategroup.Chris Kinsella, chief commercial officer for North America at Gategroup.Guillaume de Syon, professor of history at Albright College. RESOURCES:"No Thanks, Grandma, I’m Saving Room for Airplane Food," by Christine Chung (New York Times, 2023)."The Golden Age of airplane food is over. The future: Snacks and sustainability." by Natalie Comptom (The Washington Post, 2019)."Why does food taste different on planes?" by Katia Moskvitch (BBC, 2015)."And to Penny-Pinching Wizardry," by Claudia Deutsch (New York Times, 2001)."The Pioneering Years: Commercial Aviation 1920–1930," by Rich Freeman (U.S. Centennial of Flight). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.