More often than not, what's left over for passengers in coach is nothing to call home about. A surve

Airlines may be experimenting with classier in-flight fare than the typical nuts and cookies, but chefs tasked with making boxed chicken and rice actually palatable are up against bigger challenges than picky eaters.
At 35,000 feet in the air, the combination of air pressure and low humidity inside airplane cabins does a real number on passengers' taste buds. When German airline Lufthansa simulated in-flight conditions in a 2010 study, they found people's ability to taste salty and sweet flavors was diminished as much as 30 percent (sour, bitter and spicy foods seemed to be relatively unaffected).
"Before deregulation in the 1970s, airline food was often excellent," Cowen writes. "Prices were so high that flying was, for the most part, the province of the wealthy rather than a common American experience, as it is today."
Since airlines basically reheat food that's already hotels new orleans been cooked on the ground, it's difficult to pack enough flavor into entrees to keep mouths watering and noses un-crinkled hotels new orleans when flight attendants dole out meals.
More often than not, what's left over for passengers in coach is nothing to call home about. A survey of food offerings on ten major airlines conducted by Charles Stuart Platkin, an assistant professor at the CUNY School of Public Health in New York, shows why you might be better off packing your own snacks.