Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

Established by New York stockbroker Juan Trippe in 1927, the story of Pan Am is the story of US-led globalisation and imperial expansion in the twentieth century, with the airline achieving the vast majority of 'firsts' in aviation history, pioneering transoceanic travel and new technologies, and all but creating the glitz, style and ambience eulogised in Frank Sinatra's 'Come Fly with Me'. Bryce Evans investigates an aspect of the airline service that was central to the company's success, its food; a gourmet glamour underpinned by both serious science and attention to the detail of fine dining culture. Modelled on the elite dining experience of the great ocean liners, the first transatlantic and transpacific flights featured formal thirteen course dinners served in art deco cabins and served by waiters in white waist-length jackets and garrison hats. As flight times got faster and altitudes higher, Pan Am pioneered the design of hot food galleys and commissioned research into how altitude and pressure affected taste buds, amending menus accordingly. A tale of collaboration with chefs from the best Parisian restaurants and the wining and dining of politicians and film stars, the book also documents what food service was like for flight attendants, exploring how the golden age of airline dining was underpinned by a racist and sexist culture. Written accessibly and with an eye for the glamour and razzamatazz of public aviation history, Bryce Evans' research into Pan Am airways will be valuable for scholars of food studies and aviation, consumer, tourism, transport and 20th century American history.

All technologies differ from one another. They are as varied as humanity's interaction with the physical world. Even people attempting to do the same thing produce multiple technologies. For example, John H. White discovered more than l 1000 patents in the 19th century for locomotive smokestacks. Yet all technologies are processes by which humans seek to control their physical environment and bend nature to their purposes. All technologies are alike. The tension between likeness and difference runs through this collection of papers. All focus on atmospheric flight, a twentieth-century phenomenon. But they approach the topic from different disciplinary perspectives. They ask disparate questions. And they work from distinct agendas. Collectively they help to explain what is different about aviation - how it differs from other technologies and how flight itself has varied from one time and place to another. The importance of this topic is manifest. Flight is one of the defining technologies of the twentieth century. Jay David Bolter argues in Turing's Man that certain technologies in certain ages have had the power not only to transform society but also to shape the way in which people understand their relationship with the physical world. "A defining technology," says Bolter, "resembles a magnifying glass, which collects and focuses seemingly disparate ideas in a culture into one bright, sometimes piercing ray." 2 Flight has done that for the twentieth century.

In the light of new archival material the editors take a fresh look at Russian aviation in the twentieth century. Presenting a comprehensive view of Russian aviation, from its genesis in the late czarist period to the present era, the approach is essentially chronological with a major emphasis on the evolution of military aviation. The contributions are diverse, with appropriate attention to civilian and institutional themes.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

All humans eat and all humans speak – activities which in social life often, but not always, co-occur: We talk while eating and drinking with others, but food is also a prominent literal and metaphorical discursive topic which contributes to establishing communities and identities. This omnipresence of eating and drinking in our daily lives has led to a public fascination with foodways. The contributions in this edited collection investigate the connection between language and food from a variety of perspectives. As food discourses operate on local, global, and mediated levels, they are intertwined with notions of identity and culture and thus shed light on intimate understandings of ourselves as human beings. Talking about Food – The Social and the Global in Eating Communities provides up-to-date and thought-provoking contributions to the linguistics of food. The book is essential reading for anyone interested in food-related subjects.

The author uses a combination of philosophy, history and psychology to look at the evolution of man and the dramatic social and spiritual changes that have occurred over the years.

Twentieth-Century British Political Facts is the definitive record of the who, the what and the when of British political history in the 1900s, providing reliable information which could not otherwise be found without many hours of digging in a library. Refined and updated since the seventh edition, this unique work has become as standard reference book for scholars, journalists, politicians, civil servants, students and all readers with an interest in political history.

Students will write more effective term papers with this guide to 500 term paper ideas—as well as a listing of appropriate print and nonprint sources— on twentieth-century U.S. history. This guide presents entries on 100 of the most important events and developments in twentieth-century U.S. history organized in chronological order. Each entry consists of a short description of the event, followed by five specific suggestions for term papers about the event, and a wide-ranging annotated bibliography of 15-35 books, articles, videos, and a web site appropriate for student research. In every case the emphasis is on recent and up-to-date material, as well as landmark works and primary sources. Every entry contains a video and concludes with a recommended web site, producing a multimedia approach designed to appeal to the current information-gathering habits and preferences of young people. From the Spanish-American War to the creation of NAFTA, the 100 events and developments cover political, social, economic, and cultural issues. The work has been designed to meet the needs of the U.S. history curriculum. Term paper topic ideas offer students thought-provoking suggestions that are challenging and develop critical thinking skills. The annotated bibliography is organized into reference sources, general sources, specialized sources, biographical sources, periodical articles, recommended videos and World Wide Web sites. All items are readily available in school, public, and academic library collections. This unique guide is valuable not only to students, but to teachers and librarians who guide students in research, and is an excellent purchasing guide for librarians who serve student needs.