Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. This is his fourth book, and he has published extensively on food during the 20th century.

A fascinating history … This new book charts the unexpected significance of in-flight meals; yes, flight attendants used to reheat Michelin-starred coq-au-vin, but there is a more significant narrative running through the book. The postwar period saw the US rise to global predominance, an age of globalisation, of an identikit Western culture. It was the 'American century', and, as Evans shows, Pan Am was crucial in its development.

• 1. Introduction – the Centrality of Pan Am to Global Air Travel and 20th Century Globalisation 2. A Short History of In-Flight Dining 3. The Science of Dining at Altitude 4. High Dining – the Ocean Liner Model, Haute Cuisine and Parisian Restaurant Partnerships5. The Role of the Crew – Training in Food Service and Eating on the Job6. Menus of the World’s Leading Airline – Transnationalism, Globalisation and the Exotic7. US Cultural Imperialism and the Oriental8. The High Life – Alcohol, Celebrities and Special Menus.9. Conclusion – How the Decline of Pan Am Mirrored Changes in the Industry & the Death of the High Dining Ideal BibliographyIndex

Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. This is his fourth book, and he has published extensively on food during the 20th century.

A fascinating history … This new book charts the unexpected significance of in-flight meals; yes, flight attendants used to reheat Michelin-starred coq-au-vin, but there is a more significant narrative running through the book. The postwar period saw the US rise to global predominance, an age of globalisation, of an identikit Western culture. It was the 'American century', and, as Evans shows, Pan Am was crucial in its development.

• 1. Introduction – the Centrality of Pan Am to Global Air Travel and 20th Century Globalisation 2. A Short History of In-Flight Dining 3. The Science of Dining at Altitude 4. High Dining – the Ocean Liner Model, Haute Cuisine and Parisian Restaurant Partnerships5. The Role of the Crew – Training in Food Service and Eating on the Job6. Menus of the World’s Leading Airline – Transnationalism, Globalisation and the Exotic7. US Cultural Imperialism and the Oriental8. The High Life – Alcohol, Celebrities and Special Menus.9. Conclusion – How the Decline of Pan Am Mirrored Changes in the Industry & the Death of the High Dining Ideal BibliographyIndex

Bryce Evans is Associate Professor of History at Liverpool Hope University, UK. This is his fourth book, and he has published extensively on food during the 20th century.

A fascinating history … This new book charts the unexpected significance of in-flight meals; yes, flight attendants used to reheat Michelin-starred coq-au-vin, but there is a more significant narrative running through the book. The postwar period saw the US rise to global predominance, an age of globalisation, of an identikit Western culture. It was the 'American century', and, as Evans shows, Pan Am was crucial in its development.

• 1. Introduction – the Centrality of Pan Am to Global Air Travel and 20th Century Globalisation 2. A Short History of In-Flight Dining 3. The Science of Dining at Altitude 4. High Dining – the Ocean Liner Model, Haute Cuisine and Parisian Restaurant Partnerships5. The Role of the Crew – Training in Food Service and Eating on the Job6. Menus of the World’s Leading Airline – Transnationalism, Globalisation and the Exotic7. US Cultural Imperialism and the Oriental8. The High Life – Alcohol, Celebrities and Special Menus.9. Conclusion – How the Decline of Pan Am Mirrored Changes in the Industry & the Death of the High Dining Ideal BibliographyIndex