article_snippet: Love them or hate them, airline meals are a big part of every traveller's flight, and airline meals have changed dramatically since airline meals introduction in 1919.
article_snippet: The mile-high meals have seen highs and lows, from the first hot meals being served on United Airlines in 1936 and tablecloths and silver service in the 1950s to low-cost carriers slicing food budgets in the 1970s.
article_snippet: Passengers are served beverages by a flight attendant - with plenty of legroom - on a KLM flight in 1965 .
article_snippet: In 1965, The Civil Service for Aircraft Catering Provisioning would prepare tens of thousands of meals every day for flying passengers, which included pastries, roasted chicken and boiled eggs.
article_snippet: In 1973, French airline Union de Transports Aériens recruited professional advice from Raymond Oliver, in redesigning their menus.
article_snippet: Airlines begin to favour salty, rich and spicy food which is better for reheating and retains Airlines flavour at 30,000ft.
article_snippet: A report from TravelSupermarket reveals that airlines charge up to 2,600 per cent more than supermarkets for in-flight food and drink.
article_snippet: In 2011 more airlines began to seek the help of celebrity and Michelin star chefs to raise the standard of in-flight meals.
article_snippet: These included Heston Blumenthal, of Fat Duck fame, for British Airways, and Singapore Airlines sign-up Carlo Cracco, a two-star Michelin chef in Milan.
highlights_snippet: Rare photos reveal in-flight meals in the 1960s before disposable dishes .
  