Cuisine at 35,000 ft.

The Wall Street Journal has a fascinating article about a depressurize-able buried airliner that is being used to determine what foods taste best at the low pressures. Turns out that a lot of what we perceive as “bad” airline food is due to the vagaries of our senses of taste and smell being fooled by the low pressure and low humidity.

One advantage of Boeing’s new 787 Dreamliner is that it will fly with more humidity making the cabin more comfortable and, based on this testing, foods tastier.

Note: Subscription may be required to access WSJ article. 

Comments are closed.