Because airplane food gets such a bad rap, the airline’s catering department does regular menu tastings in a special conference room in Singapore with the same pressurization and humidity levels of a plane at 39,000 feet. Taste-bud sensitivity declines 35% to 40% at altitude, so chefs add extra seasoning to compensate.
Reference: Business Week Top 50 Most Innovative Companies
1 comment:
man..tak update blog ker?
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