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.

The Telegraph

This book tells the story of how Pan Am collaborated with French chefs … if you want to know more about the 'sandwich war' between Pan Am and SAS [read this book].

Seattle Times

So much for the golden age of air travel! This book lays bare the fascinating lives of air hostesses who worked on board American airline Pan Am … Dr Evans reveals how stewardesses were subjected to regular weight checks, hired and fired based on their appearance and denied work if they were mothers … there's more to the so-called golden age of air travel than you might expect!

Daily Mail

The dark side of the glamorous airline finally revealed … the airline's stringent beauty standards meant you could even lose your job over something as simple as gaining a little bit of weight.

Daily Express

This is Evans's greatest triumph in this slim volume: he answers not only “what's the deal with airline food?” but also “why do we continue to ask 'what's the deal with airline food?'” His approach to these questions makes Food and Aviation in the Twentieth Century a useful text for historians of technology, cultural historians of travel, and food studies scholars interested in the transformation of “taste” over the twentieth century.

H-Net Reviews

Food and Aviation in the Twentieth Century is inclusive in its coverage of the cultural, social, political, and economic aspects of Pan Am's food service between the early and late twentieth century, while certainly not lacking in its gendered analysis of dining experiences ... [it] will undoubtedly be useful for historians of technology, as well as food studies scholars interested in the evolution of in-flight culinary technology.

Technology and Culture