Originally Posted by
rmcb
....I am amazed that no-one has done research into the 'taste at altitude' phenomenon before now.
IIRC a fair amount of research HAS been done.
The wine and champagne served in-flight has usually been selected specially for the purpose. The subtleties of a good Bordeaux or a good champagne get totally lost at 8000 ft.
As to in-flight meals.... well, no comment.
Somebody must have done something to assure they still vaguely fit the Trade Description Act as food.
Considering what they "taste" like at 8000 ft, I'd be curious to taste one at ground level some time....
CJ