Essays/Special Reports

Fine dining in the sky, anyone? Here’s what you can enjoy when you fly business class on PAL

Dull, bland, sometimes terrible—these are the adjectives that usually come to mind when we think of airplane food. It’s something we’ve gotten used to when flying. There’s a science behind it, anyway, and it’s not entirely on airline companies. According to Charles Spence, Oxford University’s professor of experimental psychology, our senses of taste and smell become different when we’re thousands of feet above the ground for various reasons, including lack of humidity, lower air pressure, and ba

Food and Dining