What's with Airplane Food?

I don’t really know many travelers who would talk about their meals on an airplane, or even look forward to them.  Most of us partake either out of extreme hunger, fear of hunger on long flights, or just plain boredom.  That being said, a business class meal on Qatar sure beats the one they serve you in economy, as well as any meal on most airlines. 

I read an article published in the Recipeheaven app that offered some interesting insight into the reason you might want to substitute the offered meal with a big chunk of cheese and a glass of port- a recommendation that comes from the late, culinary celebrity and globetrotter, Anthony Bourdain.  I concur wholeheartedly with his recommendation, but might even add a warm bread roll as well. 

Airplane food does come within Bourdain’s overall message of culinary exploration and authentic immersive experiences; certainly you could count it as a travel experience, good or bad.  However, a time filler or distraction, rather than enjoyment, is not a repeatable or fondly memorable travel experience.

The airlines face some inherent issues in food safety and preparation; logistics that cannot be solved with extra effort, better chefs, or even better ingredients.

First, altitude affects our taste buds.  The lack of humidity and low air pressure significantly affect our taste.  It can also dull one's sense of smell, which is a key component in tasting food.

Setting up a meal on an airplane tray table, where the position of your seat and the seat ahead of you is annoying, where you are encumbered by the closeness of a seatmate, and embarded with airplane noise, does not provide the proper ambience to enjoy the meal.

Safety protocol requires food to be fully cooked , blast chilled, refrigerated and reheated on the plane.  While safety is ensured, the quality of the taste, consistency and nutritional value is compromised.  Reheating everything at the same time furthers the problem.  Think: overcooked proteins, soggy vegetables. 

The limited space and equipment on airplanes and the mere number of mouths to feed further complicates even the type of food that can be served.  Food in first class has the same constraints and while somewhat better quality, is vastly inferior to what you may find in an average restaurant.

Travelers beware: Bringing aromatic food onto the plane (albeit fast food, perhaps it has a unique local flavor) is sure to draw disapproving looks from fellow passengers, and even create a mess in a small space.  While Bob & I often connect through Chicago and crave a tasty, though messy, Italian Beef sandwich, we always enjoy it at the airport and wouldn’t think about bringing on the plane.

Perhaps airlines should reheat pizza for hungry passengers – that always tastes better from our home refrigerator, right? Or else, we, like Bourdain, can emerge from our transatlantic flight ravenous and ready to enjoy the early morning markets, or the unique, locally inspired food that awaits us as our destination and have a proper introduction to local cuisine. 

Bon appetit!