The British Food Journal Volume 60 Issue 6 1958 Available to Purchase

One of the features of modern air travel is the great care taken to ensure that passengers shall not starve en route for their destinations, be they near or distant, and we are not surprised to learn from the press that there has been some degree of competition between air‐line companies in this matter of feeding their patrons. It would appear that sandwiches in particular have lent themselves to the prevailing spirit of emulation, and all kinds of sumptuous confections have been appearing under this rather common name. Now, according to the Daily Telegraph, the International Air Transport Association has stepped in and suggested what is more or less a standard for sandwiches; They should be “cold, unadorned, self‐contained, and consisting largely of bread and roll ”. No mention is made of the respective proportions of bread and “ active ingredient ”, but possibly this will be forthcoming in due time. It might well be considered as reasonable to lay down the proportion of ham in a ham sandwich, as to fix a standard for meat in a meat pie or sausage roll.