Why do so many people order tomato juice mid-air when they would never drink it at sea level? Our resident drinkhacker figured out why food and drinks just don’t taste the same at 30,000 feet. Here’s the breakdown:
In simple terms, your senses are dulled when you’re flying due to the air in the cabin. Dry air desensitizes the nose, which removes much of your sense of smell. The second punch comes from low air pressure in the cabin, which dulls your taste buds. Altogether, this means something that might taste lovely and delicate at lower altitude tastes awful in the sky.
For more, and to find out which cocktails are ideal for flying, click here.
