
Inflight opulence: Back when flying was a high-class luxury activity, inflight dining was a world away from today's plastic-wrapped sandwiches.

Pan Am: Anne Sweeney flew as a flight attendant with Pan Am from 1964-1975, then later moved into PR, representing the Pan Am Museum Foundation.

Golden Samovar: Back in the late 1960s, Alaska Airlines launched its Golden Samovar service to celebrate "Alaska's colorful Russian heritage."

Golden Samovar: "Russian menus feature caviar, veal Orloff, tartlet Odessa and more," said its publicity at the time.

American Airlines: Food is served on board a 707, which were produced by Boeing between 1956 and 1978.

Kids' meals: American Airlines' inflight menu included burger options for children.

Douglas DC-6: American Airlines was the first carrier to introduce the Douglas DC-6 plane, back in 1947.

American Airlines Douglas DC-7: International flights were a man's world when the Douglas CD-7 was introduced in 1953.

Royal Coachman: In the early 1960s, American Airlines' Royal Coachman menu included beef consommé, sauteed breast of chicken in wine and a fruit tartlet.

American Airlines Boeing 747: "By the 1970s, things were more relaxed as flying became increasingly democratic with the Boeing 747," says David Crotty, curator at Qantas Heritage Collection.

Qantas 1954 Royal Tour menu: Australian national carrier Qantas celebrated its centenary last year and has chronicled its inflight meals since the 1930s.

Captain Cook lounge: The high life got even higher when Qantas introduced Captain Cook lounges on board the upper deck of its Boeing 747s in the early 1970s.

Singapore Airlines: In the 1970s, Singapore Airlines trolleys came laden with platters of salads and hors d'oeuvres, cheese plates and decadent desserts.

Singapore Airlines: Flying was still glamorous in the 1980s on the Business Class upper deck.