Airline Food, 1951

July 25, 2016

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From Clementine Paddleford’s column in the August 1951 issue comes this almost unimaginable description of what she was served on an Air France flight to Paris.

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Yes please. Sign me up!


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  • Greg says:

    And these days we read many excuses why food can’t be better on flights – the altitude, the the cabin pressure, this n that. Yet, a few airlines can still provide a fine meal – one of the best I’ve had was on Qantas between Sydney and L.A. in (freq. flyer tickets) first class.
    Excellent food, while I’ve been on some domestic USA carriers where there were parts of the meal that were best uneaten.

  • Can you please pass this on to United.


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