“You can’t get too esoteric on a plane.”

When I was a kid, I loved airline food. This could have something to do with my mother’s particularly limited cooking abilities (sorry mom), but that’s a story for another blog. Then the fare, typically made up of rubber chicken and rolls that could easily be substituted for hockey pucks,  improved greatly. Especially if you were sitting in business or first class.

But that changed. In an effort to cut operating costs, one of the first things to go was food. Because, of course, when you are struggling to stay in business, why try to keep your customers happy? It’s much more important to fund exorbitant pilot salaries instead in hopes that they’ll stay sober enough to fly, right? Editors note: for the sarcasm impaired, that was sarcasm.

Anyhoo, someone with some business sense is back in the drivers seat and several airlines are making decent food available to those of us in the cheap seats for reasonable ($7-10) prices.

Here’s the line up for some of the network carriers (from BusinessWeek):

AMERICAN

FRONT OF PLANE: A trio of chefs designs international fi rst-class menus that include entrées such as mojito shrimp with pineapple. Business class on Boeing 767s gets similarly enhanced fare.

MAIN CABIN: The buy-onboard service offers $2 to $4 snack options. “Fresh Light Meals” for $5, such as an Asian chicken wrap, are available on U.S., Caribbean, and Mexico flights of three hours or longer.

CONTINENTAL

FRONT OF PLANE: A “Congress of Chefs” highlights international flavors. For the Oct. 1 inaugural flight from New York to Mumbai, gosht pasanda (lamb chops in yogurt-cream sauce) will be served.

MAIN CABIN: It offers a rarity in 21st century domestic fl ying: complimentary coach meals. Sandwiches and salads are prepared by Continental’s own division, Chelsea Food Services.

DELTA

FRONT OF PLANE: Miami chef Michelle Bernstein’s menu items have been featured in international BusinessElite since August, 2006. She just moved into U.S. first class.

MAIN CABIN: Delta reinstituted a food-for-sale menu in September after offering only snacks since 2003. Todd English’s entrées will appear on Nov. 1 for $7 to $10 each.

JETBLUE

FRONT OF PLANE: Passengers get a choice of snacks, including cashews, biscotti, munchies mix, and the carrier’s signature Terra Blues potato chips. Wash it down with a cup of Dunkin’ Donuts coffee.

MAIN CABIN: This is a one-class airline, so everyone gets the same food.

LUFTHANSA

FRONT OF PLANE: “Connoisseurs on Board” appoints renowned chefs to design menus for first and business classes. In October, David Bouley is the featured culinary master for all long-haul flights.

MAIN CABIN: Economy cabin has full complimentary service, with the number of meals depending on the length of the flight. If you don’t

MIDWEST

FRONT OF PLANE: Chef Shawn Monroe of Mader’s restaurant in Milwaukee helped develop the Best Care Cuisine program in 2005. October’s menu includes a hot pulled-pork panini lunch for $10.

MAIN CABIN: This is a one-class airline, so everyone gets the same food.