High Altitude Gastronomy: Decoding the Enigma of What is Airline Cuisine

“What’s the deal with airplane food? This is the quote that I’ve heard all my life and associated with Jerry Seinfeld, despite never actually taking the time to view or listen to. But let’s peel back the curtain and look into airline food, and what is the deal with it.

Airline food – it’s a subject that at the most basic point, has a negative connotation to it, been joked about, analyzed, and debated for decades.  From the alleged Seinfeld stand-up routine to casual conversation with friends, there’s a persuasive notion that airline cuisine is subpar or lacking in quality.  But is there any truth to these claims, or is it all just a matter of perception? Similar to the Internet’s unjust hatred for Nickelback (future blog).

One of the biggest challenges airline food faces is a perception problem.  Many travelers, myself included often approach these in-flight meals with preconceived notions, expecting bland and unappetizing fare. But this anticipatory nature is not unfounded; it’s birthed by a plethora of comedy routines, cinematic portrayals and just word of mouth among friends, coworkers, etc. all painting a picture of in-flight meals as a culinary wasteland.  That is if the words ‘culinary’ and ‘food’ can be used to speak of these ‘meals’.

However, amidst these assumptions lies a truth that many airline meal haters overlook: airlines have embarked on a journey of culinary transformation in recent years.  They’ve recognized the importance of providing passengers with “tastier food”.  From upgrading technology, techniques, and ingredients to collaborating with world renowned chefs, in recent times it seems that airlines are determined to shatter the stereotype associated with their food offerings, and lack of quality.

Contrary to popular belief, airline food isn’t an afterthought and airlines have actually been investing considerable time and resources into designing menus that cater to a wide array of diverse tastes and dietary restrictions. From what the airlines themselves laud as “gourmet entrees” to healthy snacks and specialty meals for those who find themselves with dietary restrictions or just meals for those with religious exemptions to follow, there is a surprising amount of thought being put into the grub at 30,000 feet.

The biggest picture and/or obstacle to airline food that is important to consider is the logistical challenges involved with serving meals thousands of feet into the air. I mean just thinking of how to do it, I would assume you can have a microwave or something up there, but space constraints, food safety restrictions and regulations, and the need to potentially accommodate hundreds of passengers all shape the dining experience on the metal birds and make it a much trickier situation. Despite these challenges, at least in recent times, airlines work tirelessly to ensure that the meals are of better quality while maintaining efficient and plenty of product.

However, advancements in technology have been instrumental in changing the culinary landscape of airline food. Despite the challenges posed by high altitude and a limited galley space, airlines have harnessed cutting-edge innovations to attempt to better the taste and texture of their inflight meals from their patented state-of-the-art cooking techniques to specialized equipment designed specifically for aircraft kitchens,  this technology has enabled chefs to overcome the obstacles associated with preparing food at cruising altitudes.

These advancements not only ensure that dishes retain their flavor and freshness but also allow for greater creativity and customization in menu offerings. As a result, passengers can now indulge in a gastronomic experience that transcends the constraints of air travel, savoring meals that rival those served in top-notch restaurants on the ground, an experience that reddit user /Creeperofhope might say rivals his greatest accomplishments in life.

So, in the words of supposedly not Jerry Seinfeld,  “What’s the deal with airline food!?” While it may have the reputation of being the butt of many jokes, jokes that may have never existed or have, airline dining has been a point of importance of many commercial airlines for a bulk of the 21st century.  And again, to quote some airline’s website “the most elite of [airline name] cuisine has evolved into a sophisticated culinary experience that many critics say is rivaling many restaurants on-the-ground.” (Again, had I known this would take me more than one session to try and write, I would’ve had the sources, but that’s for next time.) But, from increasing quality of ingredients to innovative menus, airlines are committed to trying to provide their passengers with a memorable dining experience and shedding the bad reputation they have garnered for the food service quality or apparent lack there of.  So, the next time you’re on a flight take a moment and observe the menu, don’t order the fish, and if the meal is included with your flight, try something – you may just be pleasantly surprised by what is on your tray table.