Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.

Food and Aviation in the Twentieth Century

The Pan American Ideal
TaschenbuchKartoniert, Paperback
176 Seiten
Englisch
Bloomsbury Academicerschienen am18.11.2021
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, with the airline achieving the vast majority of firsts´ in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra´s Come Fly with Me´. 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. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.mehr
Verfügbare Formate
TaschenbuchKartoniert, Paperback
EUR33,50
E-BookEPUBDRM AdobeE-Book
EUR25,99
E-BookPDFDRM AdobeE-Book
EUR25,99

Produkt

KlappentextEstablished 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, with the airline achieving the vast majority of firsts´ in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra´s Come Fly with Me´. 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. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.
Details
ISBN/GTIN978-1-350-27947-6
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
FormatTrade Paperback (USA)
Erscheinungsjahr2021
Erscheinungsdatum18.11.2021
Seiten176 Seiten
SpracheEnglisch
MasseBreite 155 mm, Höhe 237 mm, Dicke 12 mm
Gewicht277 g
Artikel-Nr.58355593
Rubriken
GenreWirtschaft

Inhalt/Kritik

Inhaltsverzeichnis
1. Introduction - the Centrality of Pan Am to Global Air Travel and 20th Century Globalisation 2. A Short History of In-Flight Dining 3. The Science of Dining at Altitude 4. High Dining - the Ocean Liner Model, Haute Cuisine and Parisian Restaurant Partnerships5. The Role of the Crew - Training in Food Service and Eating on the Job6. Menus of the World´s Leading Airline - Transnationalism, Globalisation and the Exotic7. US Cultural Imperialism and the Oriental8. The High Life - Alcohol, Celebrities and Special Menus.9. Conclusion - How the Decline of Pan Am Mirrored Changes in the Industry & the Death of the High Dining Ideal BibliographyIndexmehr

Autor