Pilots were often served specially made meals just for them, which were freshly cooked onboard as per Pan Am's luxury standards.

All meals onboard Pan Am flights are said to have been cooked to "fancy" "restaurant" standards.

This was not a task taken on by chefs though but by the cabin crew themselves.

However, cabin crew could not serve up both the pilot and first officer with the same meal.

Instead, they had to cook two entirely separate meals for both of them.

According to Dr Evans, though, this was less to do with the pilot's specific demands and instead was a vital safety precaution.

Mostly, it was to stop both pilots from getting food poisoning - a lesson illustrated by a serious outbreak of food poisoning on board a Pan Am flight between Copenhagen and New York in 1970. //

Dr Evans adds: “The plane was met at John F. Kennedy airport by an array of ambulances and fire engines.

"Thankfully, as per protocol, one of the pilots had not eaten the shrimp cocktail that day.”

This is a rule that is still followed today with many airlines.