About this episode
Everyone loves to complain about it — but preparing a meal that tastes good at 35,000 feet is harder than you might think. Zachary Crockett will have the fish. SOURCES: Molly Brandt , innovation chef for North America at Gategroup. Chris Kinsella , chief commercial officer for North America at Gategroup. Guillaume de Syon , professor of history at Albright College. RESOURCES: " No Thanks, Grandma, I’m Saving Room for Airplane Food ," by Christine Chung (New York Times, 2023). " The Golden Age of airplane food is over. The future: Snacks and sustainability ." by Natalie Comptom (The Washington Post, 2019). " Why does food taste different on planes? " by Katia Moskvitch (BBC, 2015). " And to Penny-Pinching Wizardry ," by Claudia Deutsch (New York Times, 2001). " The Pioneering Years: Commercial Aviation 1920–1930 ," by Rich Freeman (U.S. Centennial of Flight) . Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.