The connections between food and transport, particularly consumption practices whilst travelling, have, for the most part, been ignored by academic historians, whether that be by water, air, or rail. These topics deserve to be researched as they can reveal not just what people ate whilst they travelled but can provide insight into broader cultural, political, and social issues. In Food and Aviation, Bryce Evans argues that analysing the history of airline foods is more than just a ‘niche topic’ as it can provide insights into the globalisation of markets, the emergence of a transnational cuisine, and the technological developments that still affect the food industry today. Food and Aviation focuses on the operation of Pan American World Airways (Pan Am) from the beginning of its operation in 1927 to its bankruptcy in 1991. The company was selected as the sole case study because of its inflight food services that were integral to its image which encapsulated the ‘golden age’ of air travel. Secondly, Pan Am was a unique airline because of its food research and food assistance which led to its crucial role as the unofficial ‘chosen instrument of US soft power’ during the twentieth century.
|Number of pages||3|
|Journal||Cultural and Social History|
|Early online date||29 May 2022|
|Publication status||Published - 8 Aug 2022|
- sociology and political science
- cultural studies