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Recently, my sister flew to visit me. She probably only flies once every 2 years, whereas I fly around 50 times a year.
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She told me that the food on the plane was really bad, which is odd because I myself (who have the same dietary restrictions as her) enjoy that airline's food.
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This makes me have a hypothesis. Food tastes better to frequent flyers.
(I don't consider myself a young Tom Stuker, but 50 flights a year is probably a couple standard deviations above the norm)
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It is known that air pressure and humidy impact how you perceive taste. 0
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Airplane cabins, while usually pressurized, are only able to be pressurized down to 8,000 ish feet.
I said usually because small general aviation planes sometimes don't have pressurized cabins.
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Additionally, humidity in cabins is lower than the general atmosphere we're accustomed to. This makes people have dry noses and thirsty.
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Henceforth, I think frequent flyers have become accustomed to the reduced taste of eating at high altitude and don't notice it anymore.
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Whereas infrequent flyers immediately notice it and complain.
What do you think?