Why Does Airline Food Taste So Bad? Understanding the Factors Behind Poor Taste
A common complaint among travelers, both business and leisure, is the consistently poor quality of food served on airplanes. Despite advancements in aviation and culinary arts, why does airline food often taste so bad? This article delves into the factors that contribute to the disappointing taste of airline food and offers tips for improving the dining experience.
The Three Reasons for Poor Airline Food
1. Cost Constraints
The primary factor behind the subpar taste of airline food is cost. Most travelers are familiar with the economy class menu, which typically consists of pre-cooked meals designed for maximum convenience and minimal cost. Business and first-class passengers, on the other hand, enjoy a more gourmet dining experience, often preparing their own meals or enjoying pre-ordered dishes. Since budget constraints are a significant factor, enhancing the flavor of these meals is often not a priority.
2. Air Pressure and Dryness
Conditions within an airplane also play a crucial role in the taste of food. The air pressure and humidity levels in the plane are considerably different from those on the ground. The plane's cabin is pressurized at an altitude of around 6,000 to 8,000 feet, resulting in a much dryer atmosphere. According to reports, the relative humidity in the airplane is often closer to 5% compared to the Sahara's 25%. This extreme dryness can affect your taste buds, altering how food tastes, regardless of its actual quality. While you may not be able to change the air conditions, the reduced moisture can also affect the flight crew, benefiting everyone on board, including yourself as a first-class passenger!
3. Food Preparation Methods
The final factor is the preparation method, which you can partially control. Airline food is typically prepared in small, basic galleys and cooked using minimal equipment. Preparing food in such settings can lead to subpar results, especially for certain dishes. For instance, pasta dishes often suffer due to the cooking conditions in the galley. However, some dishes can adapt well to these limitations. Curries, for example, can be quite enjoyable, as they are sealed in containers for extended periods, allowing flavors to meld together even in the confined space. Dishes with thick sauces are generally more acceptable and can provide a satisfactory dining experience.
Enhancing Your Airline Food Experience
By understanding these factors, you can make informed decisions about what to order and how to experience your airline meal. Here are some tips to help you improve your dining experience:
Opt for dishes with high umami content, such as tomato-based dishes, cured meats, fermented products, cheeses, and soy sauce. Air pressure can enhance the umami flavor, making these foods taste better than when enjoyed on the ground. Avoid ordering pasta dishes, as they may not cook as well in the limited space of a plane's galley. Order sealed dishes, such as curries, as they can retain their flavors better. Consider the dry air conditions and how they might impact the taste of your food.By leveraging this knowledge, you can minimize the disappointment of airline food and perhaps even find some enjoyable dining experiences during your flights.
Did You Know?
There is a psychological aspect to air travel that can influence behavior. For some individuals, the change in air pressure can alter their personality, leading to heightened emotions and anxiety. This phenomenon can be so pronounced that it necessitates safety measures, such as being securely strapped to one's seat. Upon landing, the individual's personality reverts back, potentially leading to a range of actions, from minor irritations to more significant transgressions, all in the span of a few hours.
While the experience of air travel can be transformative for some, it is essential to prioritize safety and remain calm during flights to ensure a enjoyable and secure journey.