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The Flight Before Christmas

Radiolab

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The Gourmet Evolution of Airline Food

This chapter explores the fascinating transformation of airline food, from the lavish gourmet meals of the 1950s to the cost-cutting measures that led to modern-day fare. It highlights the challenges of delivering tasty meals at high altitudes, while considering how factors like sound and aroma influence our taste perception. The discussion wraps up with practical tips for enhancing the dining experience through environmental and auditory elements.

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