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Farm to tray table: How airline meals went gourmet
이름 김혜원 등록일 16.11.12 조회수 815
(CNN)Unsavory, unhealthy and unprofitable: That's the, somewhat deserved, reputation airplane food has acquired over the years.
Back in the golden age of flying, a delectable three-course meal served on fancy glassware was to be expected.
    But as the airline industry grew and gave way to the economy class, providing high-quality in-flight dining became unsustainable.
    Complimentary meals in the US -- even the drab old "chicken or beef" we once laughed at -- have disappeared altogether from most economy class cabins on domestic flights.
    On international flights where the hours are longer than our stomachs can go without food, plane food is served whether we like it or not.
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    Airline food gains wings

    But in recent years, many airlines have recognized that the best way to a customer's heart, and wallet, is through their stomach.
    So in came the celebrity chefs, exotic ingredients and nutritious, delicious options.
    JetBlue's Mint class passengers can now enjoy food from renowned New York restaurant Saxon + Parole, along with a drinks service curated by wine expert Jon Bonné.
    United Airlines has crafted a refined culinary experience, with palate-pleasing main courses that read like an upscale restaurant menu. Duck confit ravioli, anyone?
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