Part 4/9:

To understand how airline food evolved, one must begin at the dawn of commercial air travel post-World War I. In 1919, the very first meal was served during a flight from Paris to London—a pre-packaged lunch that apparently set a low bar for future in-flight dining. For the next decade, meals remained cold and unremarkable. However, as airlines began installing galleys, they could prepare hot meals onboard, providing an elevated dining experience not offered before.