Airplane meal 100 years

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In 1919, just after the end of the First World War, the whole of Europe was abolished. The British arms dealer Hendley Page had no business to do for a while, and had to change a batch of bombers into passenger aircraft. Passenger routes.

On October 11th of that year, a modified plane that could only accommodate a dozen individuals travelled from London to Paris. It happened to be noon, so some simple food was prepared on the plane, including sandwiches and some fruits. Box of 3 shillings (1 pound equals 20 shillings).

This is the first flight meal recorded in history, exactly 100 years ago.

The luxury of plane meals peaked around the 1960s. The first class will provide silver tableware, lobster, fresh-cut ham, caviar and unlimited refills of champagne and red wine; the economy class is not bad, smoked salmon, eggs Puddings are dazzlingly diverse.

In the early days of China’s reform and opening up, aircraft meals also took a lot of thought. In that era of lack of material, “top luxury” such as Maotai, Chinese tobacco, and Great White Rabbit Toffee flew up to 10,000 meters high and became part of an aircraft meal.

Up to the 21st century, aircraft meals have become “standard” for aviation. However, no matter what class of cabin, serving air meals is a laborious task. Not only do you have to do a lot of preparation in the in-flight kitchen, you need to prepare the food to be cooked on the ground, but the technology for preparing aircraft meals has also undergone decades of innovation.

Before the era of commercial flights, huge high-altitude hot air balloons carried one percent of European supplies. On a narrow hot air balloon, let alone a stove, it is not allowed to light a match, but this does not prevent the flight attendants from cooking a lot of delicious things. In the book “The History of Aviation Meals”, author Richard Foss wrote that engineers made a very good oven that uses the chemical reactions that occur when quicklime and water are mixed to heat food. If chefs can properly control this explosion process, they can fry a steak without using fire at all.

Sky Kitchen was born in the early American aviation era, and air meals were cold fried chicken. Fortunately, United Airlines has adopted a new type of DC-3 aircraft. According to Foss’ book, this type of aircraft has a kitchen, a preparation console and a chain of thermos bottles for making tea and coffee. Although it is still not possible to heat food in the air, at least hot drinks can be provided and a variety of sandwiches and snacks can be kept in adiabatic compartments. Today, most inflight kitchens still use this type of interlocking pull-out compartment. Of course, the most luxurious jets can have Michelin-class kitchens.

Pan American Airlines was one of the companies that started providing luxury air services earlier. The company has advertised a series of advertisements boasting that it can own a super-oven that can prepare food in advance within 300 seconds. This is not much by today’s standards, but at that time it did start a new era-an era of no longer eating cold sandwiches on the plane but comfortable hot food.

Before air meals can be reheated in the air, they must be cooked to the proper temperature on the ground. This includes a large number of different kinds of vegetables and meat, so it is not a simple task. The vacuum low temperature cooking method makes the controllability of cooking better.

In the near future, you may be able to order food from a machine attendant or a conveyor belt jumping out of the ground. It is said that some people have been working on the same automatic service device since the 1960s, and have so far failed. However, we can still expect these technologies to come true in the future.

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