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I never saw anything like this on an airplane.
plane-food
Posted from atlasobscura.com
Food/Chow
American History
Travel
Posted 3 y ago
Responses: 2
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The last few times that I’ve flown on Alaska Airlines, I had the opportunity to fly First Class. The meals offered were very good and filling. It as amazing to me.
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CPT (Join to see)
On my last fight in SAS Business Class, the meals were excellent. Likewise on Air France. The higher up one goes (and pays) in the fare structure usually translates into better eats. And —-> the H2O on Southwest isn’t too bad either!
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SFC (Join to see)
"AIR TRAVEL IS OFTEN SOMETHING to be endured, not enjoyed, especially when it comes to the food. In the United States, we’ve all gotten grimly accustomed to gritty Biscoff cookies and overpriced boxes of shelf-stable jerky and rubbery cheese.
That’s why air-travel enthusiast Nik Sennhauser says that many Americans don’t understand his current project at all: devoting his Instagram feed to recreating the most glorious meals of air travel.
Sennhauser, a business-support manager living in Scotland, grew up between Austria and Thailand, and spent much of his youth on long-haul flights. He always looked forward to the dinners, lunches, breakfasts, and snacks offered mid-flight, and, in his former life as a roving freelancer, he assiduously documented many of his meals. But he shakes his head at how far airline food in the United States has fallen. “In Asia, you fly somewhere for two hours or even less, and you still get a hot meal,” he says. Whereas on six-hour flights across the States, he notes, you’re lucky to get crackers and cheese."
"AIR TRAVEL IS OFTEN SOMETHING to be endured, not enjoyed, especially when it comes to the food. In the United States, we’ve all gotten grimly accustomed to gritty Biscoff cookies and overpriced boxes of shelf-stable jerky and rubbery cheese.
That’s why air-travel enthusiast Nik Sennhauser says that many Americans don’t understand his current project at all: devoting his Instagram feed to recreating the most glorious meals of air travel.
Sennhauser, a business-support manager living in Scotland, grew up between Austria and Thailand, and spent much of his youth on long-haul flights. He always looked forward to the dinners, lunches, breakfasts, and snacks offered mid-flight, and, in his former life as a roving freelancer, he assiduously documented many of his meals. But he shakes his head at how far airline food in the United States has fallen. “In Asia, you fly somewhere for two hours or even less, and you still get a hot meal,” he says. Whereas on six-hour flights across the States, he notes, you’re lucky to get crackers and cheese."
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