In the 1950s, when the ‘golden age’ of aviation kicked off, five-course meals, lobster and full roast dinners were the norm on board flights.A far cry from the budget sandwiches associated with the likes of Ryanair and easyJet, you could expect silver service, dinner served on white tablecloths and champagne poured for you at 30,000ft.Passengers – who, of course, had to be more affluent to afford the luxury of airline travel in those days – journeyed through the skies in style. So, what on earth has happened? Here, we take a look at plane food over the last century, all the way from the early days to today’s far less appealing provisions…1920s-1930sThe first in-flight meal reportedly served was a pre-packed lunchbox with sandwiches and fruit. On board a Lufthansa flight in 1937, you could smoke and drink champagne Chefs would board, with an array of delicacies for passengers to enjoyIt was served by ‘cabin boys’ on board the Handley Page Transport service from London to Paris on October 11, 1919, according to Guinness World Records.For hot meals to arrive, passengers had to wait for 1928, and these were served on board a Lufthansa plane.Simplicity was understandable here, given how new flying was. Aircraft were smaller, turbulence was more common and picnic-style lunchboxes were the norm. 1940s-1950sAs the golden age of travel began to really take off, tickets could cost as much as a whole month’s salary; a one-way ticket from Britain to Rome during the golden age would cost the equivalent of £3,000 in today’s money, according to Key Aero.Pan American World Airways, or Pan Am, introduced the Tourist Class in 1948 – and passengers soared through the air in style. White tablecloths and silver service were the norm during the 1950s You could even be served breakfast in bed (pictured on Pan American Airways)In-flight meals could have up to five courses, and steak and lobster were not uncommon.Silver service was the norm, with white linen tablecloths and real silverware used. In-flight breakfast in bed was also to be expected for passengers in sleeper cabins. Stuffed guinea hen, caviar and eggs made to order were available, as was roast beef carved from a trolley in the aisle on board Trans World Airlines.1960s-1970s Trolleys carrying drinks, meat and more were a regular sightThe golden age of flying was in full swing with the arrival of the Swinging Sixties. During this period, there was often an in-flight chef, and meat feasts were common. 1980s-1990sThis is when things took a turn for the worse.A major factor in the decline of airline food was airline deregulation, which meant carriers could set their own prices and routes. A lobster dinner served on Concorde over the Atlantic Ocean Notably, in the US in 1978, this meant new airlines could enter the market – and prices could drop.In the UK, the 1980 Civil Aviation Act marked the start of this era, which culminated in the 1987 privatisation of British Airways.As a result, flying became more accessible, cabins became fuller and the path was paved for the introduction of low-cost carriers.But of course, in-flight food became worse as a result. Airlines realised that passengers would rather forgo free food and drinks on board in exchange for cheaper flights.2000sThis mentality has become even more pronounced in recent years. Things took a turn for the worse during the 21st centuryBritish Airways ended complimentary meals in economy class on short-haul flights in 2017 – and other airlines have also scrapped extras since.This year, Delta Air Lines has announced it is scrapping in-flight food and drink service on hundreds of flights to cut costs.Travel with Ryanair and you’ll get no drinks or snacks for free – but that’s just another way the airline cuts its costs and keeps prices low, and most passengers certainly aren’t complaining. 2010s-todayNowadays, the dining experience on board a flight can vary hugely from one airline to another – ranging from pathetic sandwiches to culinary masterpieces. While plane meals have most travellers thoroughly underwhelmed (bland chicken, anyone?), there are some truly impressive sky-high dinners available. A gourmet hot dog in SWISS First, 13-course dinners with Japan Airlines and Shake Shack with Delta Air Lines are just some of these.Indeed, just this week more than 100 new and refreshed dishes have been introduced across all cabin classes on Singapore Airlines, including delicacies such as poached Maine lobster with champagne sauce and roasted chicken breast with black pepper sauce. The rise of budget airlines heralded a serious decline in food quality There are, of course, still luxury options, for instance in first class on board EmiratesBut it’s not always quite so positive. Budgets get in the way.Claims of Ryanair serving the ‘worst plane food ever’ have, unfortunately, been on the rise. One disgruntled Ryanair passenger revealed their shock at being handed a pathetic-looking ham and cheese panini on board a flight.Unfortunately, this is clearly not the first time passengers have been left feeling less than satisfied by their meal on board.A furious vegan plane passenger earlier this year slammed Virgin Atlantic after being served ‘the worst meal’ he’s ever had: a ‘pitiful’ sandwich with three slices of ‘mouldy’ veg.It’s clear that things have declined over the last 100 years. But there’s still a glimmer of hope – if you’re willing to pay…