Airline food has evolved over the years, with many interesting aspects that go beyond just satisfying hunger during a flight.
From the challenges of preparing meals at high altitudes to the collaboration with top chefs, here are 7 fascinating facts about airline food.”
1. Altered taste buds at altitude: At high altitudes, your taste buds are less sensitive due to lower pressure and dry air. This causes food to taste bland, which is why airlines often add extra salt, sugar, and seasoning to enhance flavor.
2. First airline meal: The first in-flight meal was served in 1927 on a flight by Airline Transport (now United Airlines). It was a simple box lunch that included sandwiches, cake, and fruit.
3. Gourmet meals by celebrity chefs: Many airlines offer meals designed by famous chefs. For example, Emirates and Singapore Airlines collaborate with Michelin-starred chefs like Gordon Ramsay and Alain Ducasse to serve gourmet meals in the sky.
4. Special meals for special Diets: Airlines cater to various dietary needs, offering vegetarian, vegan, gluten-free, kosher, halal, and diabetic options. These meals are often prepared in special kitchens before the flight.
5. Food Storage & Reheating: Meals are pre-cooked, sealed, and then reheated onboard. Airlines use convection ovens or microwave ovens to warm the meals to the right temperature.
6. Cultural influence on menus: Airline food often reflects the culture of the region the airline is based in. For example, Japanese airlines might serve sushi, while Indian airlines could offer flavorful curries.
7. Strict regulations: There are strict food safety standards for airline meals. The FAA regulates how food is prepared, stored, and served, ensuring the meals meet hygiene standards before they’re served to passengers.
These facts show how much goes into making the airline food experience unique, from meeting dietary needs to overcoming challenges at high altitudes!
