Fine Dining at 30,000 Feet

Check out this great article in Los Angeles Magazine about the history of airline food.  It appeared in the magazine’s online “Ask Chris” column penned by my good friend Chris Nichols.

http://www.lamag.com/askchris/fine-dining-at-30000-feet-the-history-of-airline-food/

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About Peter Moruzzi

Author and historian Peter Moruzzi is passionate about the middle decades of the 20th century: its nightlife, classic dining, and architecture. Born in Concord, Massachusetts and raised in Hawaii, Moruzzi graduated from the University of California at Berkeley and later attended the American Film Institute in Los Angeles. In 1999, he founded the Palm Springs Modern Committee (PS ModCom) an architectural preservation group. He is the author of "Havana Before Castro: When Cuba Was a Tropical Playground," "Palm Springs Holiday: A Vintage Tour From Palm Springs to the Salton Sea," "Classic Dining:Discovering America's Finest Mid-Century Restaurants," "Palm Springs Paradise: Vintage Photographs from America's Desert Playground," and "Greetings from Los Angeles."
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