RLM77 Posted October 29, 2014 #1 Share Posted October 29, 2014 This article is really interesting and actually covers some new ground...at least for me: http://www.newyorker.com/magazine/2014/11/03/floating-feasts Marlee Link to comment Share on other sites More sharing options...
CRUZBUDS Posted October 29, 2014 #2 Share Posted October 29, 2014 Thanks for posting -- it was a very well written article. You're right, I learned a couple of things also ... and I thought I knew it all ;) Link to comment Share on other sites More sharing options...
cathykb Posted October 29, 2014 #3 Share Posted October 29, 2014 Great read - thanks for sharing. Cathy Link to comment Share on other sites More sharing options...
KBS1607 Posted October 29, 2014 #4 Share Posted October 29, 2014 Thanks for posting, it was well written. Link to comment Share on other sites More sharing options...
temple1 Posted October 29, 2014 #5 Share Posted October 29, 2014 Thanks for sharing. I'm sharing this one with DH. Link to comment Share on other sites More sharing options...
MichaelCMTX Posted October 29, 2014 #6 Share Posted October 29, 2014 Sayeth the article: "In the early nineteen-nineties... The food was mostly stuff that not even a boarding school could get away with now: a sad-looking salad with a single cherry tomato in the center, a fish fillet as rigid as tree bark" ...and yet we're always hearing in these parts about how the food has plummeted in quality. Link to comment Share on other sites More sharing options...
bigque Posted October 29, 2014 #7 Share Posted October 29, 2014 Good read! I enjoyed reading that, thanks for sharing! :cool: Link to comment Share on other sites More sharing options...
julesbeara Posted October 29, 2014 #8 Share Posted October 29, 2014 Amazing article. I learned a lot. Thanks for posting. Link to comment Share on other sites More sharing options...
LBumb Posted October 29, 2014 #9 Share Posted October 29, 2014 very nice Link to comment Share on other sites More sharing options...
garnetpalmetto Posted October 29, 2014 #10 Share Posted October 29, 2014 Sayeth the article: "In the early nineteen-nineties... The food was mostly stuff that not even a boarding school could get away with now: a sad-looking salad with a single cherry tomato in the center, a fish fillet as rigid as tree bark" ...and yet we're always hearing in these parts about how the food has plummeted in quality. It's common to elevate what happened in the "good old days" as being the pinnacle of service/cuisine what have you. I know people who constantly bemoan the death of inflight meals on domestic airline routes, but who always seem to forget that they were the butt of many a stand-up comics jokes for a reason... Link to comment Share on other sites More sharing options...
Homosassa Posted October 29, 2014 #11 Share Posted October 29, 2014 Sayeth the article: "In the early nineteen-nineties... The food was mostly stuff that not even a boarding school could get away with now: a sad-looking salad with a single cherry tomato in the center, a fish fillet as rigid as tree bark" ...and yet we're always hearing in these parts about how the food has plummeted in quality. It depend on what cruise line he was on. We started cruising in 1976 and up to about 2005, food was always excellent on board the cruiselines we traveled on. The only shock we ever had was a cruise on Premier Cruise Line. The food was much like what was described in the article. Sadly, one of the cruise lines that food quality and selection has deteriorated on is Royal Caribbean. But then again, the cruise line has revised its target demographic from the market demographic it once served. Link to comment Share on other sites More sharing options...
bigeck Posted October 29, 2014 #12 Share Posted October 29, 2014 Thank you, very good read. I want his job. Link to comment Share on other sites More sharing options...
nelblu Posted October 29, 2014 #13 Share Posted October 29, 2014 Good stuff. Link to comment Share on other sites More sharing options...
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