Sky Dragon Galley
The Sky Dragon is our Monday Night Chat Room Movie at www.charliechan.info, 8:00 PM to 10:00 PM (Eastern Time) and we start our tapes/DVD's at 8:30.
Since part of the movie is set in the airplane's galley, I'd like to quote Robert J. Serling from his book about Eagle: The Story of American Airlines (St. Martin's/Merek, New York, 1985, page 117):
[Newton K.] Wilson also had a hatful of suggestions about food service and this, too, became his responsibility. He worked with [William] Littlewood's DC-3 design team and was largely instrumental in choosing the plane's galley arrangements. On the DC-2, cold food was stored in a box under a rear coat rack, but C.R. [Smith] was determined to serve hot food on the DC-3s. Wilson and Ernest Fuller, another Littlewood disciple, developed a hot food system that consisted of two-gallon thermos jugs that could keep reasonably warm anything from fried chicken to lobster. On each DC-3, there were four food jugs and six liquid jugs holding two quarts each, and as Wilson himself said, "Basically the two-sized jugs were what we used until the jets came along.
The large food jugs cost $70 apiece and were constantly disappearing from the airplanes. "Theft," Newt recalled wryly, "was a problem. Every pilot had his own jug and you could always find them at pilot picnics." Passenger pilferage was another headache, silverware and blankets being the most frequently stolen items.
(Jane Wyman in 1951's "Three Guys Named Mike")