ABSTRACT
Airline meals have always been part of the commercial travel experience. As early as 1914 meals accompanied by champagne were being served to passengers on Zeppelin airships. KLM claim to have begun the first ever commercial flights on 7 October 1919 and only four days later they were serving prepackaged meals on the London-Paris route (Wright, 1985). The flight took two hours and cream tea was served on the outward journey from England. On the return journey conditions were so turbulent that nothing was served (Franklin, 1980).
