Name: 為什麼飛機上的食物味道這麼差？- 切達探索 (Why Does Airplane Food Taste So Bad? - Cheddar Explores)
Uploaded: 2021-01-14T08:27:31.000Z
Duration: 6 min 59 s
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Airline food has been the butt of jokes for a long time.

The first of the year all of the airlines are going to be in a lot of

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passed a law that will require all airline food must taste like something.

People just don't expect to get on an airline and enjoy the meal they're going to eat.

Is it that the airlines are just too cheap to put money into their food?

The first airline meals were served on October 11th, 1919.

It was aboard a Hanley page flight from London to Paris,

featuring a pre-packed lunch box that costs

interested passengers three shillings a piece.

Pack lunches like the original consisting of sandwiches and

fruit were common for decades following this first course.

United Airlines stepped up the in-flight service in 1936,

when they installed the first on-board kitchens making hot meals near a possibility.

Having a kitchen wasn't possible until this point because engines were much weaker.

So, much so that diverting power away from them towards

an appliance like an oven, was somewhat dangerous.

Back then, meals were things like egg salad,

crab meat cocktails, lobster and sherbet.

It also wasn't uncommon for planes to land where meals could be served at picnic tables.

There were other reasons for needing to land

like the need to refuel,b ut what's the rush.

Everyone on the board is rich. Take your time.

With kitchens, airlines could now serve hot and fresh meat that was repaired on board.

ones that were prepared earlier and then heated up in

the sky also took off and dominated the 40s.

By 1958, jet travel had spread throughout the US.

But only the wealthy could enjoy the luxury offered in the skies.

A quick google flight search and I found tickets for that same trip

Just look at how comfortable these people appear in this Pan Am commercial

intended to introduce people to the opulence they can expect on board.

This is the atmosphere on a jet clipper flight.

It's prepared in full of simultaneously operating galleys,

where dishes can be cooked in five minute ovens.

passengers could expect to see items like lobster, caviar,

ham, Cornish game hens an things along those lines.

Sometimes, meals were several courses and would last as long as two hours.

The law altered the course of the entire airline industry. Pan intended.

Before the airline industry was deregulated,

the Civil Aeronautics Board told which airlines could

Prices that congress had deemed to be inflated.

the government abolished the CAB creating

a free and open market for airlines to decide what routes they want to fly,

This gave rise to the low cost carriers which are exactly what you think they are.

The ramifications of the law still being felt today as

airlines try and keep their overhead down as much as possible.

Airlines like allegiant, spirit and frontier,

they charge a low upfront fares and then hit you with fees are among

the top in terms of their operating margins between costs and profits.

So, is that it. Can we blame the 1978 Airline Deregulation Act and the fact that

airlines try to keep their costs down as much as

possible for the reason that airplane food is so bad.

Today, airplanes fly in the sweet spot of 35,000 feet where lower

air pressure offers maximum fuel efficiency at a height above most weather events.

The air inside the cabin is pressurized to simulate air at six to 8,000 feet in altitude.

That's about the same height as Mount Olympus, in Washington state.

Meanwhile, the air within a plane is that 20 percent humidity. Really dry.

around 25 percent humidity and there's a simple reason why.

planes recycle about 50 percent of their air.

If they didn't, oxygen could become scarce with everyone filling it with carbon dioxide.

In fact, the air at that altitude can have as little as one percent humidity.

The plane takes this air in and is able to pressurized it

to feel like the air pressure of 68,000 feet,

But as I've said that's still extremely dry.

So, what does this have to do with food on planes?

The lack of humidity is an issue because it affects your ability to taste.

Let's also remember that food can go dry,

because it's under that same lack of humidity.

Your sense of smell works with the moisture in the air and if that moisture is not there,

you won't be able to taste things as well as you can on the ground.

Germany's Fraunhofer Institute, studied the dulling of our taste buds on planes and

found that on planes your ability to taste is about the same as someone with a Colt.

Meaning, even if you're eating a meal prepared

by the best chef in the world using the best ingredients,

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為什麼飛機上的食物味道這麼差？- 切達探索 (Why Does Airplane Food Taste So Bad? - Cheddar Explores)

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