New York (CNN) — If you took an American Airlines flight in the 1960s, you’d be wined and dined from the Coach-class “Royal Coachman” menu. Your meal began with the beef consommé and proceeded to ...

Flying was once an exquisite dining experience that rivaled the finest restaurants on land. Between the 1950s and 1970s, airlines competed not just on destinations but on the quality of their cuisine, ...

From the end of World War II to the 1970s, airline travel experienced a revolution in extended routes and better aircrafts. The corporate design evolved alongside, and in Airline Visual Identity: 1945 ...