Airline food

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Airline Food

Airline food (pronunciation: /ˈeərlaɪn fuːd/) refers to meals served to passengers on board commercial airlines. The quality and quantity of airline food varies widely depending on the airline company and class of travel.

Etymology

The term "airline food" is a compound noun combining "airline", a system or organization that provides regular flights for passengers or cargo, and "food", any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth. The term has been in use since the early 20th century, coinciding with the advent of commercial air travel.

Related Terms

  • In-flight meal: A meal served to passengers on board a commercial airliner.
  • Cabin crew: The staff members who serve passengers on a flight.
  • Airline: A company that provides regular flights for passengers or cargo.
  • Food: Any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.

History

The first airline meals were served by Handley Page Transport, an airline company founded in 1919, on flights from London to Paris. They were packed in insulated boxes and consisted of a variety of sandwiches. The practice of serving food on airlines grew as flights became longer and it was necessary to feed passengers.

Types of Airline Food

Airline food can be categorized into two main types: standard meals and special meals.

  • Standard meals are the meals that are served to all passengers unless they request a special meal. These meals typically consist of a main course, a side dish, a dessert, and a beverage.
  • Special meals are meals that cater to specific dietary needs or preferences. These can include vegetarian, vegan, gluten-free, kosher, halal, and low-sodium meals, among others.

Preparation and Service

Airline food is typically prepared in large, industrial kitchens known as flight kitchens. The food is cooked, then blast-chilled and packaged before being loaded onto the aircraft. On board, the cabin crew reheat the meals and serve them to the passengers.

Criticism and Health Concerns

Airline food has often been criticized for its quality. Factors such as the dry air and low pressure in the cabin can dull the senses of taste and smell, making the food taste bland. In addition, the use of preservatives and other additives to ensure the food's safety and longevity can also affect its taste and nutritional value.

See Also

External links

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