Airline Food, 1951
July 25, 2016
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.
Yes please. Sign me up!
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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.