Q) How do Airplanes look so spacious?
A) Designers use several tricks to make airplanes look bigger and more spacious than they actually are. For example, the walls have a certain shape to reflect the light correctly. The illumination between the ceiling and overhead bins makes the ceiling visually higher. Thanks to these tricks, it’s easier for people who suffer from claustrophobia to travel by plane.
Q) Why airline food tastes so bland?
A) At 35,000 feet, the first thing that goes is your sense of taste. The quality of the food and its ingredients aren’t to blame, it’s the way you experience it. It’s even been tested, The Fraunhofer Institute, a research organisation based in Germany, did a study on why a dish that would be delicious in a fine dining restaurant could be so dull in air. The tests revealed that the cabin atmosphere pressurised at 8,000 feet, combined with the cool, dry cabin air, makes your taste buds go numb almost as if you had a cold. In fact, our perception of saltiness and sweetness drops by around 30 percent at high altitude. It also doesn’t help that the decreased humidity in the cabin dries out your nose and dulls the olfactory sensors essential for tasting the flavour of an ingredient or dish. Some of our senses, however, are unaffected by altitude, especially the so-called fifth taste, umami. It is the pleasantly savoury taste imparted by foods such as sardines, seaweed, mushrooms, tomatoes, and soy sauce. Umami taste may actually be enhanced by loud background noise. And because tomatoes are so rich in umami, this links to people ordering tomato juice and Bloody Mary in the air in a way they never do on ground.