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The Science Behind Why Airplane Food Is So Bad
Jad Mouwad of the NY Times Reports here
Even before a plane takes off, the atmosphere inside the cabin dries out the nose. As the plane ascends, the change in air pressure numbs about a third of the taste buds. And as the plane reaches a cruising altitude of 35,000 feet, cabin humidity levels are kept low by design, to reduce the risk of fuselage corrosion. Soon, the nose no longer knows. Taste buds are M.I.A. Cotton mouth sets in.
All of which helps explain why, for instance, a lot of tomato juice is consumed on airliners: it tastes far less acidic up in the air than it does down on the ground. It also helps explain why airlines tend to salt and spice food heavily and serve wines that are full-bodied fruit bombs. Without all that extra kick, the food would taste bland. Above the Atlantic, even a decent light Chablis would taste like lemon juice.
“Subtlety is not well served at altitude,” says Andrea Robinson, a sommelier who has selected wines for Delta Air Lines since 2008.
Sounds like they are in need some serious flavor chemists to help pump up the flavors at high altitudes. Hope the IFT takes note.