The Glory Days of In-Flight Dining: From Smorgasbord to Baked Alaska

Is airplane food bad on purpose? Historian Richard Foss takes us
through the turbulent history of food in flight, from extravagant
meals aboard zeppelins, to the flaming Baked Alaskas once served
en route to Singapore, to the truth about mediocre food service
on planes today. Plus, Rebecca Rupp tells us how carrots won the
Trojan War, Amanda Herbert shares a recipe for the world’s first
macaroni and cheese, and we head to Bogotá for a lesson on great
barbecue.


Get the recipe for Colombian-Style Asado Pork Chops here.


Amanda Herbert is part of the research team for EatMedieval, a
collaboration between the Institute for Medieval and Early Modern
Studies, Durham and Blackfriars Restaurant, Newcastle.


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