Description
Book SynopsisBryce Evans is Associate Professor of History at Liverpool Hope University, UK.
Trade ReviewA fascinating history … This new book charts the unexpected significance of in-flight meals; yes, flight attendants used to reheat Michelin-starred coq-au-vin, but there is a more significant narrative running through the book. The postwar period saw the US rise to global predominance, an age of globalisation, of an identikit Western culture. It was the 'American century', and, as Evans shows, Pan Am was crucial in its development. * The Telegraph *
This book tells the story of how Pan Am collaborated with French chefs … if you want to know more about the 'sandwich war' between Pan Am and SAS [read this book]. * Seattle Times *
So much for the golden age of air travel! This book lays bare the fascinating lives of air hostesses who worked on board American airline Pan Am … Dr Evans reveals how stewardesses were subjected to regular weight checks, hired and fired based on their appearance and denied work if they were mothers … there’s more to the so-called golden age of air travel than you might expect! * Daily Mail *
The dark side of the glamorous airline finally revealed … the airline’s stringent beauty standards meant you could even lose your job over something as simple as gaining a little bit of weight. * Daily Express *
This book is a wonderful addition to the airline literature. By focusing on food aboard the world’s one-time premier airline, Pan American World Airways, Bryce Evans serves up a crucial portrait of one of the major players in the development of America’s empire. * Christine R Yano, Professor of Anthropology, University of Hawaii, USA *
Having had the pleasure of reading this, I would recommend anyone interested in food, aviation or technology to do the same. * Professor Matthew Smith, University of Strathclyde, UK *
Table of Contents1. 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 Partnerships 5. The Role of the Crew – Training in Food Service and Eating on the Job 6. Menus of the World’s Leading Airline – Transnationalism, Globalisation and the Exotic 7. US Cultural Imperialism and the Oriental 8. 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 Bibliography Index
