Airplane food is often disappointing for tourists. In most cases, this happens for two reasons: how and what it is prepared from, and also because of how taste buds react to food during the flight. However, passengers can avoid “terrible” food during long-distance travel. Flight attendant Justin Barnes, who has 12 years of experience as a flight attendant, shared his insider knowledge on Facebook (recognized as an extremist organization in the Russian Federation) and said that if the meals on the plane seem terrible, they should not be eaten.
Explaining why the food on the plane is so bad and how to avoid disappointment, he noted the following: “Airlines have to deliver thousands and thousands of meals a week. Budget meals are usually made in huge factories in Europe, churning out millions of meals a year as cheaply as possible, then freezing them and shipping them all over the world. More expensive meals are prepared in huge large airport kitchens and then chilled to keep them a little fresher.”
As a result, the best way to avoid junk food is to simply avoid it. “Your food will never be delicious. Sometimes it can be more or less tasty, or at least edible, or it can be downright awful, dry, and taste like shit. So my advice is this. In your hand luggage, pack a lot of food that will not spoil for several hours, drinks, sweets, fruits and everything that you like.
Airplane food isn't always the chef's fault, as the perception of food also depends on the taste buds that change in the sky. The air in airplanes is extremely dry, which causes the nasal passages to dry out, taste buds become less sensitive, and the sense of smell is weakened.
In addition, low cabin pressure reduces the level of oxygen in the blood. This means that the part of the nervous system responsible for reacting to smells becomes less sensitive, making the sense of smell even worse. However, according to Oxford professor Charles Spence, there is a way to make airplane food taste better.
Engine noise affects perception: it makes food more bitter, more accurately, the distortion of perception is 10 percent. “Lower cabin pressure, dry air and loud engine noise all dull our ability to taste and smell food and drinks,” the expert said. For details, read the article “Scientists have revealed the secret why food on the plane becomes tasteless and how to increase appetite at altitude.”
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