Why is the main course in our in-flight meal usually swimming in sauce? And why is there never enough leg room in economy class? These, and other more serious questions regarding modern day air travel are just some of the questions addressed in a recent book from Laurence King Publishing titled ‘Airline: Style at 30,000 Feet’, written by designer and author Keith Lovegrove. Published in August 2013 as a second, ‘mini’ edition of an older title dating back to 2000, the book sets out to ”illustrate and analyse the successful – and occasionally not so successful – results of the airlines’ relentless quest to vie for attention.” Written honestly and eloquently with a healthy dose of humour, ‘Airline’ is peppered with personal accounts of travelling experiences and anecdotes. Providing an engaging if not rather causal overview of airline travel, the book describes the evolution of airline-related design in four chapters that focus on fashion, interiors, food and branding. Along with the history of commercial aviation, Lovegrove also comments on air travel from a cultural, technical and social point of view, thus putting the whole subject into a wider perspective.
