95. Airplane Food
The Economics of Everyday Things
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The Art of Airline Cuisine
This chapter explores the intricate process of preparing meals for airline passengers, focusing on how altitude affects taste perception and necessitates the use of bolder flavors. It highlights the logistical challenges faced by catering companies and the meticulous planning required to ensure food safety and quality. Additionally, the chapter humorously contrasts the dining experiences of first-class and economy passengers, emphasizing the innovative strategies used to create satisfying meals in the constraints of airplane cabins.
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