Traveling and getting to know different foods from countries is interesting and culturally enriching. For that, in many cases air transport is required to reach the destinations. On that journey, from one nation to another, the airlines provide a meal on the trip. But how is that food? What implications does it have on the traveler's palate? Is it as rich as that of a restaurant on the ground?
Photo: Skycanner
When boarding a plane, one thinks of the experience of flying, of being in the air (for many for the first time) and arriving at the destination they chose to travel to. But, what is also important is the gastronomy that comes with being in the heights. Because, after all, food is essential at all times and even more so when you have to spend many hours on top of a transport.
In these cases, when you have to spend 8, 10 or 13 hours in air transport, food is essential and many times it reflects its quality just by looking at the packaging in which it is covered. Also, food varies depending on the airline you take and the journey you make. A flight from Buenos Aires to Rome with one company will not be the same as a flight from Bogotá to Toronto with another company.
This, with my experiences traveling abroad, and even more so as a chef, I can verify that the meals are not the same and the tastes are totally different. Many of them are of medium taste, they are reheated and in many cases they lack a bit of seasoning. But, despite that, you don't give it so much importance when eating it because it's the option that the airline gives you and it's the only food you'll see for several hours. After landing there you realize more in tune about the taste of it.
Photo: La Vanguardia
The lunches or dinners that are served inside the planes are usually to pass, to be able to have a full belly on the trip. The sight and smell of it is not like in a restaurant but it is tolerated. The delicacy and presentation is common in all airlines: on trays, generally, all mixed food and only with a glass of drink (which can be repeated when the cabin crew pass by).
The gastronomy of the airlines is usually a basic kitchen but that feeds and leaves little to think about when eating it on the flight. This is very different compared to ordinary restaurants that, when you see and smell the dishes, you already think how the dish itself is going to be. Is the food in the premises richer than in the heights? It is completely true. Is airline cuisine a one-way trip? It is a one-way trip but it has a return to the place of origin.
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