Capturing the authenticity of eating on your travels should start a couple of hours into your ‘flight’.
Prepare meals for your flight ahead of time, ensuring it is tasteless, unidentifiable and very, very small. Serve it on a tray, in tiny containers, with the plastic cutlery you souvenir-ed from Pret and again, about the time your fellow passengers are dropping off to sleep.
Once you’ve reached your 'destination', the meals should reflect the local cuisine.
If you’re on an Italian city break, eat lots of pasta. If it’s South-East Asia or India, then knock up a curry. Drop by Wanderlust’s archive of recipes for ideas.
Of course, the kind of meals you have should also reflect the kind of 'holiday' you’re on.
If you’re backpacking South-East Asia, it’s going to be banana pancakes for breakfast. Every day. If you’re camping, it’s whatever you can cook on a camp stove, I’m afraid.