Here are some tips that are trending.
Flight attendants acknowledged that there is a “seating strategy” in airline meal service, with some rows being more favorable than others.
“Meal service often starts at the front of the cabin and works its way to the back,” Joyce Chan of Cathay Pacific Airways said recently. He told Delish.
“If you choose a seat near the front, you’ll have a better chance of getting service sooner.”
Perhaps unsurprisingly, she added that sitting further forward in premium class also offers travelers more food options that can be pre-ordered to suit their preferences.
And for those seated at the very back of economy class, the opposite could happen and they may be forced to choose from what’s left when meal service finally gets to them.
That’s why travel and cooking expert Melissa Leon suggests bringing food from home, or at least doing a little research beforehand.
“Knowing in advance what food will be served can help you decide whether it’s best to pack your own snacks or just sit back and enjoy the in-flight service.” She wrote Last fall.
“A mini magnum for dessert? Sure. A dish where you can’t identify the individual ingredients? I’ll pass.”
She suggests bringing small containers of sweet and savory snacks, yogurt and fruit smoothies to get through security restrictions.
But if you have to eat on a plane, Charles Spence, an experimental psychologist at the University of Oxford who studies how the environment affects taste, has some advice.
“I love anything that has umami flavor: Parmesan cheese, mushrooms, tomatoes, and, of course, I love drinking a Bloody Mary, which has twice the umami flavor of tomatoes and Worcestershire sauce,” he previously told The Post.
When you do drink it, choose wine made at high altitude rather than at sea level, as it will taste the same at cruising altitude.
“I also choose wines with sweet, fruity aromas, as they may be able to withstand airy conditions better than wines aged in oak barrels, which can have higher tannins,” Spence adds.
