Airline meals are a hot topic – and no wonder. When they hit the mark they're a stress-busting treat – especially for those crammed into economy - and when they don't they can leave travellers with bitter memories of their getaway.Some flyers may reasonably wonder why they can't hit the mark every time. A lack of attention paid to the science of airline meals by the catering company may be one reason.Of course, there's an element of science in cooking at ground level, but more so mid-flight, because the strange things that happen to passengers' senses of taste and smell aboard aircraft at altitude must be taken into account.
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