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<p>Everyone loves to complain about it — but preparing a meal that tastes good at 35,000 feet is harder than you might think. Zachary Crockett will have the fish.</p><p> </p><ul><li><strong>SOURCES:</strong><ul><li><a href="https://gategroup.com/about/what-makes-us-different/">Molly Brandt</a>, innovation chef for North America at Gategroup.</li><li><a href="https://www.linkedin.com/in/christopher-kinsella-a65b118/">Chris Kinsella</a>, chief commercial officer for North America at Gategroup.</li><li><a href="https://www.albright.edu/faculty-detail/dr-guillaume-de-syon/">Guillaume de Syon</a>, professor of history at Albright College.</li></ul></li></ul><p> </p><ul><li><strong>RESOURCES:</strong><ul><li>"<a href="https://www.nytimes.com/2023/11/22/travel/airlines-plane-food.html">No Thanks, Grandma, I’m Saving Room for Airplane Food</a>," by Christine Chung <i>(New York Times,</i> 2023).</li><li>"<a href="https://www.washingtonpost.com/travel/2019/10/17/golden-age-airplane-food-is-over-...