BBC News reports on the theory that the blandness of airline food is down to noise.
The level of background noise affects both the intensity of flavour and the perceived crunchiness of foods, researchers have found.
It may go some way to explaining why airline food is notoriously bland – a phenomenon that drives airline catering companies to heavily season their foods.
See the full research report.
Divers have found 30 bottles of champagne thought to pre-date the French Revolution on the Baltic seabed.
“It had a very sweet taste, you could taste oak and it had a very strong tobacco smell. And there were very small bubbles.”
Enjoyed reading this article from the BBC News Magazine on American food.
Forget greasy burgers, a growing enthusiasm for good local food in the US is getting the nation salivating, says Simon Schama.