2.119

4 (Wed) May 2011

Chicken Cordon Bleu

2.0

at Korean Air Prestige Lounge

(Incheon International Airport)

-Incheon, Republic of Korea-

solo

Research Trip to WHO + First Overseas Family Vacation (Day 1 of 6)

In transit, on my way to Manila.  I’ll be attending an expert consultation on public health law at WHO.  W and DJ will join me in Cebu for a weekend holiday.

How is it that, with all the developments and improvements in food service and food technology over the years, airplane food (in coach) has remained exactly the same?

Even worse, the meal on this flight was served in disposable plastic containers.  Flimsy. Made bad food taste cheap. I’m assuming that it has something to do with cost-cutting, but is it cheaper to manufacture disposables than to wash and reuse durables?  Plastic forks are next.  Or maybe those biodegradable corn starch forks that bend when poked into warm food.

I’m glad that I got something to eat at the lounge before boarding.

As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, whether on economy or business class, especially business class, including airport lounge access.

(See also IN FLIGHT)

(See also BUSINESS CLASS LOUNGING)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)