What's up with airline food?
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
Aeroplane food doesn’t have the greatest reputation. Though it might be easy to blame an airline for serving lacklustre meals, the problem is more complex.
Ruth Alexander discovers how the physics of flying wreaks havoc on our senses, the extraordinary lengths airlines have gone to try to dress up their food offering, and what it’s like to be the one serving you at your seat.
And, she asks, will it ever be possible for all passengers to enjoy a tasty and nourishing meal in the air?
Culinary historian, Richard Foss, chef-patron of Kitchen Theory, Jozef Youssef, and flight attendant, Kaylie Kay, join her for the ride.
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(Picture: Child wearing headphones, eating food on board a plane. Credit: Getty/BBC)
Producer: Elisabeth Mahy