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A Global Guide to Plane Cuisine

Author: Lauren Curd

Despite decades of second-rate comedians poking fun at the plastic-wrapped meals we tend to get served in the sky, the fact remains that after a 4am alarm call and a three hour journey from the bed sheets to the clouds, anything tastes good. In fact, with a few notable exceptions, airlines know that the way to most people’s hearts – and loyalty – is through their stomach.

In fact, as long ago as the 1950s and the birth of economy class, airlines would outdo each other in the pursuit of a superior mile-high feast. When reduced price seats were first permitted, airlines were eager to convince nervous first-timers to take to the skies with promises of luxury. The authorities kneecapped them by forbidding hot food outside of first class, and the airlines responded with increasingly ornate sandwich arrangements in a bitter ‘sandwich war’ that only got travellers more ravenous for airplane cuisine.

To this day, airlines are keen to impress, and - by design or default – flying overseas can involve a delicious preview of your destination country’s kitchen, all wrapped up in a cardboard box. Asian food seems heaven-sent for tired, hungry travellers, with Cathay offering Cantonese-style breakfast prawns, dumplings and noodles, for example. Breakfast prawns! British Airways will dish up for you even in economy, with meals including the classic British afternoon tea and sandwiches or, er, lasagne.

If you like to book your getaways according to the quality of dish you’ll be served in the air, this new infographic detailing some of the most exotic and conscientious dishes of the day will have you reaching for your passport and travel spork immediately. Be sure to use that serviette though – there may be turbulence ahead…

A Global Guide to Plane Cuisine

**This blog post was previously published on Medway Leisure Travel, now trading as Pettitts Travel**


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