Food and Aviation in the Twentieth Century: The Pan American Ideal
Food and Aviation in the Twentieth Century: The Pan American Ideal is a history of Pan Am’s food service and its place in twentieth-century aviation. Bryce Evans covers airline dining, food science, service design, and the labor culture behind the glamour, making it relevant to readers of food and aviation history.
At a glance
- Examines Pan Am’s dining service alongside the airline’s growth and aviation history.
- Discusses formal onboard meals, galley design, and research into how altitude and pressure affect taste.
- Addresses the experience of flight attendants and the racist and sexist culture behind the era’s celebrated airline service.
Reference price: $32.95
Price checked: Nov 14, 2026
View offerAhead of Black FridayExplore the selectionPros and cons
Pros
- Connects food history with aviation, tourism, transport, consumer culture, and twentieth-century American history.
- Combines discussion of culinary service and operational innovation with attention to labor and social context.
- A focused 176-page account rather than a broad survey of all airline catering.
Technical specifications
8 specifications| Publisher | Bloomsbury Academic |
|---|---|
| Publication date | November 18, 2021 |
| Language | English |
| Print length | 176 pages |
| ISBN-10 | 1350279471 |
|---|---|
| ISBN-13 | 978-1350279476 |
| Dimensions | 6.14 x 0.37 x 9.21 inches |
|---|---|
| Weight listed | 9.6 ounces |
Who is it for?
A good fit for
- Readers researching food studies, aviation, airline dining, tourism, or twentieth-century American history.
- Readers interested in how service design and food science shaped air travel.
Less suited to
- Readers seeking recipes or a practical guide to cooking.
- Readers looking for a general history of airlines beyond Pan Am and its food service.
Customer reviews on Amazon
- 5 stars
68% 68% - 4 stars
0% 0% - 3 stars
15% 15% - 2 stars
0% 0% - 1 star
17% 17%
Aggregate ratings lean positive, but the small number of ratings and the presence of some low and middle ratings make the overall response less conclusive than an overwhelmingly consistent reception. No written feedback is supplied, so the ratings do not establish which parts readers valued or disliked. For a specialized history of Pan Am dining, consider whether its focused subject fits your interests rather than treating the rating as a guide to coverage.
Frequently asked questions
What is this book about?
It examines Pan Am’s food service, from formal meals and galley development to research on how flight conditions affected taste, while also discussing the people and social culture behind the service.
Who may find it useful?
The listing identifies food studies, aviation, consumer, tourism, transport, and twentieth-century American history as relevant areas for scholars and readers.
Does the book discuss flight attendants?
Yes. The listing says it explores what food service was like for flight attendants and addresses the racist and sexist culture underlying the celebrated dining era.
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