In an interview with Refinery29, the late world-famous chef Gordon Ramsay said he would not eat food on the plane. The reason is because he worked for airlines for 10 years, so he knows where the food has been and how long it took before it got on the plane.
Indeed, the meals served on board are hardly gourmet, especially for a chef with a tough name like Gordon.
So does the reason for your lack of appetite really come from the quality of the food? Let’s go find out.
How is the food on the plane prepared?
According to Charles Spence, a professor of experimental psychology at the University of Oxford, before takeoff, airlines freeze ready-to-eat meals on the ground and defrost them in flight due to the differential air pressure. making it difficult to prepare fresh meals on board.
Professor Guillaume De Syon of Albright University also said that the food on the plane is processed in large quantities similar to fast food processing and delivery. Obviously, when cooking in large quantities and mass, how can the food taste as good as eating at home or in a restaurant. In addition, pre-cooking and then reheating in less than ideal conditions is a factor that makes the food on the plane less delicious.
Objective factors on the plane make the food on the plane less delicious
Accordingly, dry air, pressure and noise are the main reasons for the loss of appetite for your overhead meals. Because even when the food on board is prepared in a way that can be delicious before the flight takes off, the combination of dry air, low pressure, and loud engine noise in the cabin severely affects the ability to fly. Passengers’ sense of smell and taste even make prepared foods seem a bit bland.
– Dry air
The cabin air is already very dry, which means your nasal passages are also drier than usual – which means your taste buds become less sensitive.
– Low pressure
. Low cabin pressure lowers your blood oxygen levels. This means that your olfactory receptors, the part of the nervous system that responds to odors, become less sensitive.
The prolonged noise in the aircraft cabin has made us feel tinnitus, at the same time reducing the ability to concentrate, making the body tired, thereby increasing the feeling of salty, bitter and sour flavors, reducing the sweet taste. In order for food to taste like it did before flying, airline staff must add up to 30% of sugar or salt to a meal.
Your taste and the skill of the chef
Everyone’s taste is different, so what feels right to someone else may not be right for you. In addition, regardless of the objective reason, the skill of the chefs from the airlines also determines the quality of the dishes.
So the next time you fly, don’t be too upset if your meal isn’t as good as you expected. The chefs were trying to solve something you didn’t know was happening right under your nose. Enjoy your flight in a gentle way.