Airline meals used to be plentiful, luxurious. Here’s what happened

NEW YORK — If you took an American Airlines flight in the 1960s, you’d be wined and dined from the Coach-class “Royal Coachman” menu. Your meal began with the beef consommé and proceeded to sautéed breast of chicken in wine. Care for a fruit tartlet for dessert?

People are also reading… Airline safety protocols and regulations since September 11 have changed what types of cooking knives crews can work with in the air. Airplane galleys are smaller to allow for more passenger seats on a plane. And airlines don’t serve some foods, like peanuts, to protect people with allergies. So meals are often smaller, more bland or non-existent.

“People are willing to trade food for low fares,” said Blaise Waguespack, a professor of airline marketing at Embry‑Riddle Aeronautical University in Daytona Beach, Florida. “Your ticket gets you the seat. And anything beyond the seat you pay for.” Until 1978, when the airline industry was deregulated, the law required that every passenger got an entrée, two vegetables, a salad, dessert and a drink as part of their ticket price, according to the Smithsonian.

Source: Holiday News (holidaynews.net)

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