New York Historical Society Unveils "Dining in Transit" Exhibition on Early 20th-Century Travel Cuisine

New York, NY – The New York Historical Society is currently hosting "Dining in Transit," a new exhibition exploring the evolution of culinary experiences aboard ocean liners, trains, and airplanes during the first half of the 20th century. On view from June 20 to October 26, 2025, the exhibit showcases how transportation companies prioritized elaborate dining to attract and retain passengers. The Wall Street Journal recently highlighted the exhibition in a review, stating, "‘Dining in Transit’ Review: Appetizing Artifacts at the New York Historical."

The exhibition delves into the innovative methods used to cater to passengers' appetites, from hiring French chefs to introducing signature meals and multi-course holiday feasts high in the sky. Curated by Nina Nazionale, director of library curatorial affairs and research, the display features a rich array of distinctive objects. These include souvenir menus, promotional recipe books, employee handbooks, and collectible tableware from the Patricia D. Klingenstein Library’s extensive collection.

Beyond the glamour, "Dining in Transit" also sheds light on the often-overlooked labor and social dynamics that shaped the industry. It examines the racialized hiring practices of the Pullman Company, which recruited formerly enslaved Black men as railroad cooks and waiters. Additionally, the exhibit explores the exacting physical requirements imposed on women hired as airline stewardesses, revealing deeper stories of race and gender within the travel sector.

Dr. Louise Mirrer, president and CEO of The New York Historical, emphasized the exhibition's ability to transport visitors to an era when "the journey itself was as significant—and as glamorous—as the destination." She noted that the exhibit uncovers the creativity, labor, and cultural shifts that defined travel dining. Visitors can also experience a taste of history at the museum's new restaurant, Clara, which offers a special dessert menu inspired by the exhibition, including a fresh strawberry Bavarois from a 1938 voyage on the SS Normandie.