THE PLASTIC WRAPPING, the handy tray with separate compartments, the foldable cutlery and the two-choice menu – all characteristics of the modern-day airplane meal.
One part of us loves it – moving the bland food around the too-small tray, the stale bread roll and bad wine is just the slight inconvenience before a holiday full of lavish meals and good times.
The other part of us though still dreads peeling back that lid to see what gruel-like substance lies beneath.
Good, bad or indifferent, the food served while flying is a constant source of chit-chat for travellers. This week American economist Nouriel Roubini took time out of his day to tweet about the lack of balance in his Delta flight breakfast:
Most of us though don't worry about the nutritional value of the meal, we just have a problem with the aesthetics and taste (or lack thereof):
Airplane Food
Airplane Food
Airplane Food
Airplane Food
Airplane Food
Airplane Food
Airplane Food
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Source: Milo Riano via Flickr" title="">
We also discovered, however, there are some airplane meals that we'd be happy to eat in any restaurant. Here's just one example from Japan's ANA airline:
And for dessert on Eva Airways:
We particularly like the delicate, floral-designed plate. Nice touch.
