Dining in Transit

Take a trip through the history of travel and the innovative ways ocean liners, trains, and airplanes catered to passengers’ appetites and expectations during the first half of the 20th century. French chefs were hired, signature meals introduced, and multi-course holiday meals served high in the sky. An array of images of distinctive objects—from souvenir menus to promotional recipe books, employee handbooks, and collectible tableware—illustrate how transportation companies focused on memorable culinary experiences to attract and retain customers. 

Presented by Docent Beth Skobel of the New York Historical Society.