and by 1934 Qantas and Imperial
Airways had combined their operations to fly passengers across continents in
‘hops’ from Croydon near London to Brisbane (some 12,7000 miles) in about
twelve and a half days, costing £195 single (Wright, 1985). They served hot
meals from insulated containers (hayboxes) to keep food hot (Bruce, 2001;
Wright, 1985). In the same year, Pan Am introduced the S-42 on its route from
Miami to Buenos Aires. The airline set a precedent by installing facilities for
heating food in-flight on long over-water journeys. Stewards would take orders
from passengers and radio ahead for meals, which were served to passengers
in a special dining area of the aeroplane (Dana, 1999).