| Description |
1 online resource (x, 164 pages) : illustrations, map |
| Series |
Food in modern history: traditions and innovations |
|
Food in modern history.
|
| Contents |
From the Clipper to the 747 : a narrative history of the in-flight food from the 1920s to the 1980s -- 'Revolutionary advancement' : the science behind food by air -- High dining : the indulgent embrace of the restaurant in the air -- The crew's perspective : training, eating and service -- 'Colonizers in the cause of aviation' : geopolitics and the emergence of transnational cuisine |
| Summary |
"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. In this book 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"-- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. He has published extensively on food during the 20th century |
|
Print version record |
| Subject |
Pan American World Airways, Inc. -- History
|
| SUBJECT |
Pan American World Airways, Inc. fast |
| Subject |
Airlines -- Food service -- History -- 20th century
|
|
Airlines -- Food service
|
| Genre/Form |
History
|
| Form |
Electronic book
|
| LC no. |
2020033465 |
| ISBN |
9781350098855 |
|
135009885X |
|
9781350098862 |
|
1350098868 |
|
