Most of us have a love-hate relationship with airplane food. Have you ever wondered why airplane food has a less-than-scrumptious reputation?
Get your table tray ready, here are a few interesting facts about airplane food for you to chew on:
Kitchens and Chefs on Board, Smoking Allowed
There was a time when flights had fully stocked kitchens and chefs on board. Passengers onboard the Concorde could order black truffles, lobster, and foie gras cooked by a chef on board. You could also enjoy a smoke in between courses!
Our Senses Become Warped at 30,000 Ft
If you’ve always wondered why airplane food tastes strange, there’s a science behind it. Our ability to taste salt goes down 20 to 30 percent at high altitudes. Sweet flavors also drop about 15 to 20 percent. A combination of loud engines, low pressure, and low humidity, impacts our ability to taste.
Over 100 Years of Airline Food
The first in-flight meal was served on board the Handley-Page flight from London to Paris on October 11, 1919. The meal was a packed lunch of sandwiches and fruit.
Sandwiches With a Side of Mozart
Studies from Cornell University show how a noisy environment dramatically changes our perception of food. The results indicate that louder sounds diminish our tastebuds' effectiveness. How does one fix that? Use headphones to drown out the noise and make airplane food taste better. Some airlines have taken this concept further and played with it beautifully. In 2014, British Airways came up with “Sound Bites” – a feature that enabled people to tune into curated playlists to enhance the flavors in their food.
Umami Rules
Umami is the only taste that remains unaffected on flights. Umami is the savory flavor in soy sauce, tomatoes, shellfish, and spinach. Next time you’re flying, order a meal that's packed with tomatoes or fish, and we guarantee the meal will be delicious.