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What's the deal with airplane food?
飛機餐到底是怎麼回事?
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I mean, really, what is it?
我是說,它到底是什麼?
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These meals are so inedible they've become a decades-old punch line.
這些餐點如此倒胃口,它們已經成為老掉牙的笑話了。
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But why?
但為什麼呢?
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Why is it so hard to slap together a decently edible sandwich at 35,000 feet?
為何在 35,000 呎的高空做出像樣的三明治如此難?
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Airlines have tried to make their food tastier, going so far as to hire famous chefs like Gordon Ramsay to overhaul their menus.
航空公司已經試著將餐點做得更好吃,甚至聘請像 Gordon Ramsay 這樣的知名主廚重新改造菜單。
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But still, these in-flight offerings continue to be pretty unappetizing.
然而,飛機餐仍然相當倒胃口。
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Well, it's not all the chefs' fault.
話說,這不全然是廚師的錯。
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When it comes to airline food, the issue is simply scientific.
提到飛機餐的議題,就會牽扯到科學。
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Smell is a big part of taste, and up in the air, our nasal passages are dryer than the 18th Amendment.
嗅覺是味覺很重要的一部分,而在高空中,我們的鼻腔卻比美國憲法第十八修正案還枯燥。
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Plus, the cabin pressure makes our taste buds less sensitive.
此外,艙內壓力使我們的味蕾更不敏感。
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Even the loud cabin noises can actually dampen your sense of taste.
就連巨大的艙內噪音也會影響你的味覺敏感度。
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To overcome this, airlines offer even saltier or spicier selections to reach your weakened taste buds.
為了解決這個問題,航空公司通常會提供更鹹或更辣的餐點,以彌補敏感度降低的味蕾。
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But if you really want to improve your culinary experience on board, you can try noise-canceling headphones or you can hydrate your nasal passages, which, take it from me, is way more fun than it sounds.
但如果你真的想要改善機上用餐體驗,你可以使用降噪耳機,或者你可以補充鼻道水分。相信我,做起來比聽起來好玩多了。