Subject: Re: Airline food
Hello Gourmets:

Isn't airline food a matter of expectations? In the first place it is difficult to prepare and serve airline food. It has to be prepared cafeteria style and reheated and served in dismal conditions to people who for the most part (Ziners excluded) think that the purchase of an economy ticket entitles them to dinner at the Ritz. I remember flying into Pierre, South Dakota once and seeing a picture of a fellow named Clyde Ice standing next to a Ford Trimotor with a bunch of passengers and a chef. The passengers looked dismal, not a one was smiling. The caption stated "The first meal served on a regularly scheduled airline." We laughed for it appeared that in over 60 years airline food has not improved.

Actually, I think airline food has dramatically improved (on the long haul flights). It still is not the best, but it is far superior to what it used to be. I still stick to the chicken for it is hard to ruin it. If you don't like it, you can always decline it. Far more important, however, is that airline food is still fodder for wonderful stories you can tell to your neighbors, bore your associates and regale victims at cocktail parties.

Tom in Carlisle packing for Europe.