Food And Aviation In The Twentieth Century
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Food And Aviation In The Twentieth Century
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Author : Bryce Evans
language : en
Publisher: Bloomsbury Publishing
Release Date : 2020-12-10
Food And Aviation In The Twentieth Century written by Bryce Evans and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-10 with History categories.
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.
Food And Aviation In The Twentieth Century
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Author : Bryce Evans
language : en
Publisher: Bloomsbury Publishing
Release Date : 2020-12-10
Food And Aviation In The Twentieth Century written by Bryce Evans and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-10 with Business & Economics categories.
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.
Food In The Air And Space
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Author : Richard Foss
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-12-11
Food In The Air And Space written by Richard Foss and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-11 with Cooking categories.
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
Feeding The People In Wartime Britain
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Author : Bryce Evans
language : en
Publisher: Bloomsbury Publishing
Release Date : 2022-04-07
Feeding The People In Wartime Britain written by Bryce Evans and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-07 with History categories.
While the history of food on the home front in wartime Britain has mostly focused on rationing, this book reveals the importance and scale of nation-wide communal dining schemes during this era. Welcomed by some as a symbol of a progressive future in which 'wasteful' home dining would disappear, and derided by others for threatening the social order, these sites of food and eating attracted great political and cultural debate. Using extensive primary source material, Feeding the People in Wartime Britain examines the cuisine served in these communal restaurants and the people who used them. It challenges the notion that communal eating played a marginal role in wartime food policy and reveals the impact they had in advancing nutritional understanding and new food technologies. Comparing them to similar ventures in mainland Europe and understanding the role of propaganda from the Ministry of Food in their success, Evans unearths this neglected history of emergency public feeding and relates it to contemporary debates around food policy in times of crisis.
A History Of Airline Food
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Author : Dickon Weir-Hughes
language : en
Publisher:
Release Date : 2023-05-30
A History Of Airline Food written by Dickon Weir-Hughes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-30 with categories.
This beautifully illustrated book provides a fascinating insight into the history of airline food from 1929-2019, providing a work that will be of interest to aviation enthusiasts and food and culinary historians alike. Documentary evidence of airline food only really comes in one publicly available form, and that is airline menus. The menus used for this work form part of the author's private collection of over 1,200 menus from 91 airlines worldwide. They are catalogued so that one may enable the author to investigate the popularity of certain dishes by era. Other data is used for comparative purposes, such as world events that occurred at the time the menu was used, recipes, social trend data, geographical and sociopolitical data, the artwork, aircraft types, routes and more.
Atmospheric Flight In The Twentieth Century
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Author : P. Galison
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-07
Atmospheric Flight In The Twentieth Century written by P. Galison and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-07 with Science categories.
All technologies differ from one another. They are as varied as humanity's interaction with the physical world. Even people attempting to do the same thing produce multiple technologies. For example, John H. White discovered more than l 1000 patents in the 19th century for locomotive smokestacks. Yet all technologies are processes by which humans seek to control their physical environment and bend nature to their purposes. All technologies are alike. The tension between likeness and difference runs through this collection of papers. All focus on atmospheric flight, a twentieth-century phenomenon. But they approach the topic from different disciplinary perspectives. They ask disparate questions. And they work from distinct agendas. Collectively they help to explain what is different about aviation - how it differs from other technologies and how flight itself has varied from one time and place to another. The importance of this topic is manifest. Flight is one of the defining technologies of the twentieth century. Jay David Bolter argues in Turing's Man that certain technologies in certain ages have had the power not only to transform society but also to shape the way in which people understand their relationship with the physical world. "A defining technology," says Bolter, "resembles a magnifying glass, which collects and focuses seemingly disparate ideas in a culture into one bright, sometimes piercing ray." 2 Flight has done that for the twentieth century.
The Oxford Encyclopedia Of Food And Drink In America
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Author : Andrew Smith
language : en
Publisher:
Release Date : 2013-01-31
The Oxford Encyclopedia Of Food And Drink In America written by Andrew Smith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-31 with Business & Economics categories.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
The Oxford Companion To American Food And Drink
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Author : Andrew F. Smith
language : en
Publisher: Oxford University Press
Release Date : 2007-05
The Oxford Companion To American Food And Drink written by Andrew F. Smith and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05 with Cooking categories.
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
The 20th Century And Then What
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Author : Audrey Kerry-Ward
language : en
Publisher: Troubador Publishing Ltd
Release Date : 2009
The 20th Century And Then What written by Audrey Kerry-Ward and has been published by Troubador Publishing Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Life categories.
The author uses a combination of philosophy, history and psychology to look at the evolution of man and the dramatic social and spiritual changes that have occurred over the years.
Talking About Food
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Author : Sofia Rüdiger
language : en
Publisher: John Benjamins Publishing Company
Release Date : 2020-06-15
Talking About Food written by Sofia Rüdiger and has been published by John Benjamins Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-15 with Language Arts & Disciplines categories.
All humans eat and all humans speak – activities which in social life often, but not always, co-occur: We talk while eating and drinking with others, but food is also a prominent literal and metaphorical discursive topic which contributes to establishing communities and identities. This omnipresence of eating and drinking in our daily lives has led to a public fascination with foodways. The contributions in this edited collection investigate the connection between language and food from a variety of perspectives. As food discourses operate on local, global, and mediated levels, they are intertwined with notions of identity and culture and thus shed light on intimate understandings of ourselves as human beings. Talking about Food – The Social and the Global in Eating Communities provides up-to-date and thought-provoking contributions to the linguistics of food. The book is essential reading for anyone interested in food-related subjects.