A History of Airline Food
Seiten
2023
Key Publishing Ltd (Verlag)
978-1-80282-364-6 (ISBN)
Key Publishing Ltd (Verlag)
978-1-80282-364-6 (ISBN)
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Features a collection of menus from 1929 through to 2019. Looks at the societal imapct, food changes, history of airline food, and quality of food. Contains black and white and colour images.
This book provides an overview of airline food, utilising menus from 1929 through to 2019/. It explores the start of the in-flight meals, the evolution of the menus and the chefs, the standard of the food, the variety in menus, the design of the menus, the trends in food, and the social implications of various menus.
This book provides an overview of airline food, utilising menus from 1929 through to 2019/. It explores the start of the in-flight meals, the evolution of the menus and the chefs, the standard of the food, the variety in menus, the design of the menus, the trends in food, and the social implications of various menus.
Dickon Weir-Hughes originally trained as a BSc (Hons) graduate Registered Nurse, worked as Cabin Crew, a Cabin Crew Medical Instructor and later trained as a Flight Nurse (repatriating sick and injured people by air internationally). A decision to return to university to study for post-graduate degrees then led to a career back in the UK NHS, becoming Chief Nursing Officer at The Royal Marsden Hospitals and later a Professor and regulatory CEO before returning to academia in Oxford 2012/. He remained a visiting Professor in New Zealand and Estonia and still, in semi-retirement, teaches in the NHS. He lives in France and runs a Gite business.
| Erscheint lt. Verlag | 30.8.2023 |
|---|---|
| Zusatzinfo | Over 180, colour and black and white |
| Sprache | englisch |
| Maße | 170 x 243 mm |
| Themenwelt | Technik ► Luft- / Raumfahrttechnik |
| ISBN-10 | 1-80282-364-6 / 1802823646 |
| ISBN-13 | 978-1-80282-364-6 / 9781802823646 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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