To hear travelers talk, you’d think no one was eating the airline food—too bland, too small, too… And yet, many people eat it anyway, in some cases more happily than they would the same plate on the ground.
A new book on food by an Oxford lecturer, Charles Spence, points out that airline meals are generally higher calorie and saltier than the same food on the ground would have. And, he says, there’s a reason:
“The lower cabin air pressure, dry cabin air and the loud engine noise all contribute to our inability to taste and smell food and drink. Therefore the food we consume needs 20-30 per cent more sugar and salt to make it taste like it would on the ground,” Spence told The Telegraph (UK). Then add in boredom in flight, and the free food becomes irresistible.
For a longer look at the topic, with more details, click HERE
