Author: Missouri. State Dept. of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1080
Book Description
Bulletin
Author: Missouri. State Dept. of AgriculturePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1080
Book Description
Bulletin
Author: Bulletin of the United States Geological Survey
Author: Geological Survey (U.S.)Publisher:
ISBN:
Category : Geology
Languages : en
Pages : 160
Book Description
Bulletin of the United States Geological Survey
Author: The Bulletin
Author: Missouri. State Board of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 598
Book Description
Record of Current Educational Publications
Author: Bibliography of North American Geology
Author: Reconnaissance of the Geology and Mineral Resources of Prince William Sound, Alaska
Author: Ulysses Sherman GrantPublisher:
ISBN:
Category : Geology
Languages : en
Pages : 564
Book Description
The Nenana Coal Field, Alaska
Author: George Curtis MartinPublisher:
ISBN:
Category : Coal
Languages : en
Pages : 556
Book Description
Food and Aviation in the Twentieth Century
Author: Bryce EvansPublisher: Bloomsbury Publishing
ISBN: 1350098868
Category : Business & Economics
Languages : en
Pages : 229
Book Description
Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.