Airline Food Deconstructed?


I came across this interesting article on an experience that most of us would prefer not to think about too seriously: eating airline food. It posed the question whether it was truly horrible or is it that we expect it to be. It turns out that one big physiological problem to be overcome is the tendency for our sinuses to close because of the cabin’s very low humidity. Without our sense of smell, food becomes less enjoyable. Dry air also tends to dry up food, which is the reason why airline food tends to be more saucy to compensate. But, without question, the biggest problem is that meals have to be prepared way ahead of time and frozen since airplane galleys are not equipped to make food. All they have are convection ovens for reheating. Gone are the days when roasts used to be carved and salads tossed by the flight attendants, served on china with silverware and cloth napkins. Still, the article goes on to say, some airlines are trying to improve the food they serve.

And the article really struck a chord with me when it admitted that passengers look forward to eating only as a way to combat the extreme boredom of long flights.

Despite the sympathetic tone, there are too many times when airline food, especially breakfasts, like the one between Auckland and Honolulu on Hawaiian Airlines, is truly forgettable. There was little thought given to improving the quality or experience.

The entire article is here.

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