The Washington PostThe Washington Post

The airplane food is good. No, really

By Andrea Sachs

17 Feb 2023 · 6 min read

Editor's Note

For some, the mere thought of airplane meals gone by may send shivers down their spine. The Post looks at the strange history of airplane food and explains why it might not be as bad as we think.

Last month, inside a test kitchen near Dulles International Airport, one of the world's largest airline catering companies held a tasting. Gategroup presented six plates of food showcasing culinary trends that could appear on future seatback trays. There were duck rillettes paired with ratatouille pickles, a whipped blue cheese dip topped with a bacon-date relish and a roasted heirloom cauliflower steak with turmeric-tahini sauce.

Though it was an assembly of airplane food, neither chicken nor pasta had been invited to the table. Stale punchlines would not have fit the menu.

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