First Class Fare

Like most people around the world, you probably didn’t do much
flying this past year. Maybe you miss the bustle of airports and
the joy of seeing friends in far-off places—but chances are, you
probably don’t miss the food handed out on planes: those sad little
tinfoil-covered trays of rubbery chicken breasts, tired lettuce,
and frozen cherry tomatoes. They’re a far cry from airline meals
decades ago, in the golden age of flying, when lobster thermidor
and rack of lamb were served on real china. So what happened? How
did a zany Henry VIII look-alike revolutionize airline food, and
why were stewardesses serving flaming cherries jubilee onboard?
What does the tradition of serving nuts on a flight have to do with
NASA? How does sitting in the pressurized cabin of a plane roaring
36,000 feet above sea level affect our taste buds, and how are
airlines trying to use sensory science to make food taste better?
Plus: A grisly tale to explain why both pilots can never eat the
same meal! Buckle up, and enjoy the ride. Learn more about your ad
choices. Visit podcastchoices.com/adchoices