What's the difference between an air passenger and a BE learner?
Having spent a fair amount of time flying this summer, I found myself comparing our two services.
The lead-in times for both are long and wearisome.
In both the seats are hard in economy and soft in business.
And in both the food is all-important.
It is hard to conceive of an environment less conducive to preparing and eating food than an aeroplane.
It is cramped and airless and devoid of the kind of cooking utensils usually found in a decent kitchen.
From a culinary point of view it makes no sense to eat on a plane.
Everybody knows this, of course, and yet, still everybody does it.
The reasons for this may be manyfold but the one that struck me after a number of consecutive flights this summer was food's narrative function.
First, we have the ...