A recent article on Chow.com identifies a trend in American aviation catering: The surprisingly high demand for ginger ale on America’s planes.

Why ginger ale, and not Coke, 7UP, or Bloody Mary mix? The most popular theory among flight attendants is that it relieves nausea. “If [passengers] have motion sickness, it settles their stomach,” says Elizabeth Rogers, a flight attendant for Mesaba Airlines.

The lack of caffeine may be a further motivating factor, both for people worried about becoming dehydrated during the flight and for those who don’t consume caffeine for health or religious reasons. “Mormons don’t drink caffeine, so they have a tendency to drink ginger ale,” says Gail Phillips, a flight attendant for United Airlines. Then there’s the novelty factor: “They hear someone else order it, and then everyone else wants it too,” says Penny Sandahl, a flight attendant for Mesaba.

And the trend is apparently real. This post from 2007 quotes a study showing that 10% of inflight beverages on American Airlines were ginger ale, vs. 3% of soft drink sales in the overall market. That’s pretty impressive.

I am guilty of feeding into this. If I’m sitting in domestic coach, I am much more likely to order a ginger ale than any other soft drink. And I’m not entirely sure why.

Some of the theories are plausible, but I’m not sure they work for me. Is it the stomach calming effect of ginger? I’m usually pretty mellow in-flight, but perhaps I’ve got some latent anxiety. It’s an unlikely explanation.

Is it the relative novelty of ginger ale? I don’t see ginger ale on a regular basis on menus, or in my cafeteria at work. So perhaps it’s just the “hey, I haven’t thought about ginger ale in a while” effect?

Or was it once based on those reasons, and has now become conditioned behavior? After this many flights, perhaps I have just come to associate air travel with ginger ale.

I still find it amusing that this is being identified as a trend. The trend goes further, at least for me: I rarely drink ginger ale outside of flights in domestic coach. (Flying up front domestically? It’s probably a gin and tonic. International? Depends on the airline, but I tend toward the wine list.)

So, when you’re strapped in, and the plane has risen above 10,000 feet, and the beverage cart comes out, what’s your drink? Ginger ale?… Hit the comments.

Upgraded: Restful sleep on Air Canada
It must be the mood lighting: A British passenger not only slept through the landing of his Air Canada flight from Calgary to Vancouver, he slept through the deplaning. He woke up when the plane was back in the hangar. The airline has apologized for not getting him off the plane, and given him a voucher for 20% off his next flight.

Upgraded: In-flight catering
Downgraded: Airline profits on food sales onboard
While — or perhaps because — Continental has thrown in the towel and given up on complimentary inflight meals, North American airlines are stepping up their domestic inflight catering, according to this account from the NYT. But this nugget surprised me, with regard to thin margins on food sales:

Indeed, in-flight food sales are not huge money-makers for the airlines. Tom Douramakos, chief executive of GuestLogix, a company based in Toronto that makes the hand-held devices and software used by most North American carriers for in-flight sales, said carriers generated a net profit of only 5 or 10 cents on a $10 sale of in-flight food. But, he said, gross profit on sales of in-flight liquor generally can go as high as 50 to 80 percent on a $10 drink.

Eat less, drink more, the airlines say!

Upgraded: Electric rental cars
Europe’s Sixt has started renting electric cars in London. And their competitor, Europcar, has placed an order for 500 electric vehicles, to come online in 2011.

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Downgraded: Catastrophe Management
SNCF, the national railway of France, publicly posted that 104 passengers had died in an explosion of the high-speed TGV. Thankfully, the news was false — completely fabricated, as an internal crisis management simulation. But alas, the test went awry, and the notice actually hit the newswires.

Downgraded: Meals on Continental
Continental Airlines has finally thrown in the towel and is giving up the free meals in coach. Instead, they’re instituting a buy-on-board program. Maybe I’m suffering from Stockholm Syndrome, and I’ve become assimilated by my airline captors, but this doesn’t bother me much. Yes, it’s the end of an era. But I’ve moved on. So have others. The problem, for me, is that Continental is taking another page from its colleagues in the industry and spinning the removal of an existing amenity as an upgrade.

Upgraded: Flight Attendants’ Demands
Flight attendants, represented by the Association of Flight Attendants, want training in hand-to-hand combat. I think they’re right. Other demands: portable communication devices for speaking to the pilots (makes sense); standardized (read: smaller) carry-on sizes, “so that flight attendants can look for suspicious passengers instead of struggling with oversized bags” (makes sense, but let’s not go Ryanair on sizing); shutting down onboard wi-fi during periods of “high threat” (this is particularly subject to abuse).

Upgraded: Airline Seat Ratings in Brazil
The Brazilian government is taking an interesting and unusual step: requiring airlines to grade their legroom for their aircraft. It’s like an officially-sanctioned SeatGuru, without the specific-seat-level unit of analysis.

Downgraded: Aircraft Air
This is not particularly comforting: 1 in 2000 flights has a “fume event,” which often involves the intrusion of contaminated air into the cabin. In a recent incident, engine oil seeped improperly, was vaporized, and spread through the cabin. Tricresyl phosphate in the oil can cause neurological damage. Awesome.

Drink up that can of coffee, water, or ginger ale, and leave your money tucked away, champ!

US Airways has figured out that the bad press it received for being the only major U.S. airline to charge for soft drinks wasn’t worth the revenue it collected for coffee, water, and soda. So it’s no longer charging the soft drink fee, effective Saturday.

Not to mention the fact that clever passengers were getting around the fee by paying with $20 bills…

No wonder US Airways flight attendants released this statement:

“Flight attendants are safety professionals first and foremost,” [Mike Flores, president of the US Airways' unit of the Association of Flight Attendants] said. “This decision by the company will help return us to that status rather than being salespeople in the aisle of the airplane.”

This gives Southwest one less piece of ammunition with which to relentlessly mock the competition.

It’s a small gesture, and a minor but nonetheless appreciated act of restoring dignity to air travel. So thanks for bringing it back, US Airways.

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Upgraded: Job applications on Virgin Atlantic
The unnamed author of this complaint letter to Virgin Atlantic, who ranted against the food served on board his flight from Mumbai to Heathrow, has been offered a new job: food tester for Virgin. Call me biased, but I still like Robert P.’s letter to Midwest Airlines better. (“You have chunks in your beer.”) Hey Robert, get any job offers lately?

Upgraded: Air Canada’s forms and applications
Remember the requirement that overweight passengers on Canadian airlines need to get a doctor’s note in order to get a second seat at no additional fee? The form that doctors must fill out is priceless. It’s practically designed to make both doctor and patient uncomfortable and embarrassed. To wit:

Have your patient sit on a paper covered examination table. Rest a ruler or straightedge on the left side of patient at the widest point (hip or waist) as shown on diagram below.

Mark the touch point between the ruler and the paper as Point A. Rest a ruler or straightedge on the right side of patient at the widest point (hip or waist). Mark the touch point between the ruler and the paper as Point B. Measure the distance between Point A and Point B. Indicate this measurement above under d) Surface Measurement.

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Upgraded: Extended stay hotels, again
Hilton is adding a new chain to its lineup: Home2 will be a new extended-stay brand, with an intended price point around $100 a night (less than the existing Homewood Suites brand in the Hilton family). The development cost is estimated at $70-75,000 per room. Launch locations are in Alabaster, AL, Baltimore/White Marsh, Charlotte, Elko, NV, Gadsden, AL (Alabama, again!), Jacksonville, NC (not FL); New York City, and three locations in San Antonio.

Upgraded: Ease of investing in a money-losing industry
Warren Buffett once said, “…if a capitalist had been present at Kittyhawk back in the early 1900s, he should have shot Orville Wright. He would have saved his progeny money.” Well, the assume that ol’ Warren isn’t putting money into in the new exchange-traded fund that invests in airline stocks, including 30% in non-US airlines. The symbol for the Claymore/NYSE Arca Airlines ETF: FAA. How clever. But will the folks at Proshares come up with a double-short airline ETF?

Upgraded: The return of all-business class New York-London flights
Maxjet, Silverjet, and Eos may be gone, but British Airways is bringing twice-daily all-business class flights between London and New York back to the air. The twists: 1) The service is on the smallest plane yet to fly the route, an Airbus A318. Not ’19. Not ’20. Forget ’21. ’18. 2) Instead of Heathrow, Gatwick, Luton, or Stansted, this flight will use the very centrally located London City Airport, which thusfar has only been used by regional jets to short-range destinations. 3) They’ll allow wireless text messaging and e-mail on board, but not phone calls. (hat tip Jared Blank)

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I happened across this the other night, and of course it’s already on YouTube… It’s a (charitable) five-minute documentary clip from the pun-filled show “How it’s Made,” on how airline meals are concocted.

So would you pay $39 for this, having seen it made?