Airline Food Explained
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.
Full article on airline food by Jad Mouawad in The New York Times.
I never knew.
Somehow, the same phenomenon occurs when it is my turn to cook dinner.
This story doesn’t pass the smell test. (ha ha!)
Commercial aircraft maintain cabin pressure at 8000 feet or even lower. Yet there are plenty of mountain resort towns located at that altitude (or higher), and low humidity, and have great tasting food.
Wow, how interesting. I always wondered what was going on with all that tomato juice.
hmmm, who knew?