UID:
almafu_9961448843702883
Format:
1 online resource (x, 164 pages) :
,
illustrations, map.
Edition:
First edition.
ISBN:
1-350-20281-9
,
1-350-09887-6
,
1-350-09886-8
,
1-350-09885-X
Series Statement:
Food in modern history: traditions and innovations
Content:
"Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century. In this book Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture"--
Note:
From the Clipper to the 747 : a narrative history of the in-flight food from the 1920s to the 1980s -- 'Revolutionary advancement' : the science behind food by air -- High dining : the indulgent embrace of the restaurant in the air -- The crew's perspective : training, eating and service -- 'Colonizers in the cause of aviation' : geopolitics and the emergence of transnational cuisine.
,
Also published in print.
Additional Edition:
ISBN 1-350-09884-1
Language:
English
Keywords:
Electronic books
DOI:
10.5040/9781350098879
