SHARON BLOYD PESHKIN writes:
When I was a kid, flying was a big deal. People dressed up for the occasion. They wanted to look respectable when compared to the riff-raff who traveled by Greyhound.
Today, interstate buses are an endangered species and flying has become the transportation medium of the masses. The elite no longer fly on commercial jets; they own their own.
None of this comes as any surprise. It's the same trajectory that nearly every modern convenience travels. Remember when a cell phone was a sign of unfathomable affluence? Certainly your grandparents remember when dishwashers were an almost hedonistic luxury.
Lately I've been fondly recalling the airline food fight of the '80s. It's hard to imagine it now, but back then, when I was the age of my students, airlines thought the route to passengers' pocketbooks was through their stomachs. As a vegetarian, I welcomed this culinary tussle. At long last, I wasn't obligated to eat the ubiquitous stuffed green pepper. Instead, I was offered a plethora of options: lacto-oco vegetarian (usually an Italian dish), vegan (often containing tofu), Asian vegetarian (something vaguely Indian), and so on. There were literally dozens of "special diet" options, including low-fat, low-cholesterol, and low-sodium. (As though one meal 35,000 miles above the Earth might scuttle an otherwise successful diet.)
Then the airlines hit harder times and had to tighten their belts. First they cut back on the variety of food options. Then they cut back on the quality. Finally, they pretty much cut out the food. For a while, it was OK. Passengers simply brought their own meals aboard, in effect having a high altitude potluck picnic. But after 9/11, restrictions on carry-on luggage made that impractical. Passengers had to buy overpriced airline food in the post-security-check concessions or resign themselves to eating nothing more than peanuts and soda pop.
Today, as I prepared a "Don't Forget" list for my students, I included "enough food to sustain you until about 9:30 p.m." Then I remembered that they couldn't bring any liquids or gels in containers larger than three ounces and wondered what the current TSA guidelines were about other potentially combustible ingestibles. There wasn't too much information about food on the TSA wesbite (www.tsa.gov), other than the fact that I could bring yogurt, Jell-O, pudding, and whipped cream as long as they were in containers no larger than three ounces. I'm fairly sure that means that truly solid food is OK, and I plan to bring along plenty of Clif bars and fruit.
But I couldn't resist perusing the rest of the list, which suggested all kinds of things I never considered bringing along but now might. I can bring a corkscrew, it turns out (but no wine—or at least not in a container larger than three ounces). I can wear a gel-filled bra. I can bring along up to three ounces of bubble bath (although last I checked, there was no tub in the airline restroom). And joy of joys, I can finally bring along nail clippers, formerly considered a lethal weapon.
And I can still dress up, if I like. But I won't.
Sharon Bloyd-Peshkin is a professor in Columbia's journalism department.