Germans get scientific about airline food

Scientists here are using a chopped up jetliner to study bad taste. Their aim is to understand the decline in haute cuisine at high altitude. Initial test results: Perceptions of sweetness and saltiness drop by up to 30%. Sour, bitter and spicy flavors are barely affected. Resulting culinary turbulence can spoil the most eye-catching dishes. (online.wsj.com) Mais...