"During the "Golden Age" of air travel, around the 1950s through the 1970s, ticket prices were heavily regulated by the government. Airlines couldn't undercut each other on price, so instead they competed on experience. Elaborate meals became an important part of airline's marketing strategies. Carriers like Pan Am, often considered the most glamorous airline, partnered with top restaurants to create elevated menus worthy of a first-class dining room."
"Of course, that luxury came with a price. A round-trip ticket from New York to London cost about $300 in 1964 - roughly $3,200 today when adjusted for inflation. Air travel is far more accessible now, and that's something to be grateful for... but when you compare today's snack packs with yesterday's lobster thermidor, it's hard not to feel a little nostalgic."
Airline food evolved from simple 1919 cold sandwiches to full-course onboard dining and buffets offered by carriers like Air Union. The 1950s–1970s Golden Age featured regulated fares that prevented price competition, prompting airlines to differentiate through in-flight experience and elaborate meals. Prestigious carriers partnered with top restaurants, employed white-gloved attendants, and provided onboard lounges and passenger amenities. Those services raised ticket prices—New York–London round trips cost about $300 in 1964, roughly $3,200 today—making air travel a luxury then and mass-accessible now, which has contributed to the decline of lavish onboard dining.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]