Everyday travelers are fed thousands of meals in the air and at sea. Transport food has come a long way since the first meal – a cold chicken sandwich – was served in-flight in 1919. Besha Rodell, chief dining critic at The Age, Good Food Australia and Good Weekend magazine, has eaten her way around the globe. She charts the rise and fall of transport dining, from the advent of flying and transcontinental cruises to the mass marketing of airlines today.