Episode 95
95. Airplane Food
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.
The Economics of Everyday Things
June 9, 202520m 4s
Audio is streamed directly from the publisher (dts.podtrac.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
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.