Anthony Bourdain, the renowned celebrity chef and travel documentarian, had a clear disdain for airplane food. While he was adventurous with his culinary choices during his travels, even enjoying the offerings of the popular Waffle House, he avoided in-flight meals altogether. As he once expressed in an interview with Bon Appétit, “No one has ever felt better after eating plane food.” Bourdain preferred to arrive at his destinations with an appetite, suggesting that many travelers eat simply out of boredom.
His skepticism about airline cuisine is backed by a couple of key factors. Food served on flights is typically prepared long before takeoff by outside catering firms and reheated on board, resulting in an often uninspiring meal experience. Moreover, the unique conditions of flying at high altitudes also impact taste. Research indicates that the low pressure and dry air inside an airplane reduces the sensitivity of our taste buds by approximately 30%. This, combined with the drying of nasal passages that diminishes the sense of smell, explains why airplane meals may seem lackluster.
Interestingly, while engine noise further reduces the perception of taste, it also enhances the umami flavor, which might explain the popularity of drinks like tomato juice and bloody marys among flyers. Despite the less-than-ideal dining experience at 30,000 feet, Bourdain’s approach to travel and food encourages us to embrace our culinary adventures, savoring every delicious moment wherever we might find it.