Whether you like it or hate it, it’s undeniable that airline food is interesting. Here are three things that you probably didn’t know about it.

They’re Often Over-Salted

Traveling at high altitudes can dull people’s senses of smell and taste. For this reason, airlines often over-salt and over-season their foods to make them not taste so dull. If you were to eat an airplane meal at a normal altitude, it would probably taste way too salty!

“Fresh” Food Isn’t Possible

While airplanes in the 21st century have tons of cool tricks up their sleeves, the ability to prepare fresh food isn’t one of them. All airline meals are prepared on the ground hours (or even days) before takeoff and are merely heated up onboard.

You Might Be Able to Get a Second Meal!

Do you find yourself hungry or wanting more after eating lunch or dinner on your airplane? If you’re brave enough to ask, you might be served a second meal! Airplanes often carry excess food due to passengers that decline their meal or a lack of occupied seats.

The post 3 Things You Didn’t Know About Airline Food appeared first on falafelandcaviar.com.

However, air travel wasn’t always like this. While we might be served a meal that looks like a microwave TV dinner on long-haul flights these days, in the 1960s, the reality was much different.

Back in these days, all passengers traveled in the same class and were essentially treated like kings. Free alcoholic drinks without a limit flowed like water from a fountain, and the food that was served doesn’t resemble today’s airplane eats in any way.

Passengers on airlines such as Sweden’s SAS were treated to gourmet seafood such as lobsters and prawns. On all airlines, hors d’oeuvres like chicken legs and delicious bruschetta were handed out like candy on Halloween night.

Looking at how people used to eat on airplanes, I think I would have booked a plane ticket only for the eating experience! What do you think?

The post You Won’t Believe How Air Travelers in the 60s Ate appeared first on falafelandcaviar.com.

Whether you like it or hate it, it’s undeniable that airline food is interesting. Here are three things that you probably didn’t know about it.

They’re Often Over-Salted

Traveling at high altitudes can dull people’s senses of smell and taste. For this reason, airlines often over-salt and over-season their foods to make them not taste so dull. If you were to eat an airplane meal at a normal altitude, it would probably taste way too salty!

“Fresh” Food Isn’t Possible

While airplanes in the 21st century have tons of cool tricks up their sleeves, the ability to prepare fresh food isn’t one of them. All airline meals are prepared on the ground hours (or even days) before takeoff and are merely heated up onboard.

You Might Be Able to Get a Second Meal!

Do you find yourself hungry or wanting more after eating lunch or dinner on your airplane? If you’re brave enough to ask, you might be served a second meal! Airplanes often carry excess food due to passengers that decline their meal or a lack of occupied seats.

The post 3 Things You Didn’t Know About Airline Food appeared first on falafelandcaviar.com.

However, air travel wasn’t always like this. While we might be served a meal that looks like a microwave TV dinner on long-haul flights these days, in the 1960s, the reality was much different.

Back in these days, all passengers traveled in the same class and were essentially treated like kings. Free alcoholic drinks without a limit flowed like water from a fountain, and the food that was served doesn’t resemble today’s airplane eats in any way.

Passengers on airlines such as Sweden’s SAS were treated to gourmet seafood such as lobsters and prawns. On all airlines, hors d’oeuvres like chicken legs and delicious bruschetta were handed out like candy on Halloween night.

Looking at how people used to eat on airplanes, I think I would have booked a plane ticket only for the eating experience! What do you think?

The post You Won’t Believe How Air Travelers in the 60s Ate appeared first on falafelandcaviar.com.