Anthony Bourdain, the late culinary maverick and globetrotter, was renowned for his adventurous palate and willingness to sample exotic dishes from around the world. From cobra hearts to seal eyeballs, Bourdain’s culinary explorations knew no bounds. However, there was one dining experience that this intrepid food explorer steadfastly avoided: airplane food. Despite his reputation for culinary fearlessness, Bourdain’s aversion to in-flight meals was both surprising and unwavering.
The Flavor Conundrum at 30,000 Feet
One of the primary reasons Bourdain avoided airplane food was his understanding of how altitude affects our taste buds. At cruising altitude, the lack of humidity and lower air pressure significantly impact our ability to taste food. This phenomenon doesn’t just make food less flavorful; it fundamentally alters our perception of taste. Bourdain, with his refined palate and passion for authentic flavors, found this alteration unacceptable.
The high altitude environment poses a unique challenge for airlines attempting to serve palatable meals. The dry cabin air can dull our sense of smell, which is crucial for taste perception. Additionally, the background noise of the aircraft engines can further impact our ability to enjoy food. These factors combine to create a dining experience that Bourdain felt was far from ideal.
Interestingly, Bourdain’s stance wasn’t a criticism of airlines’ efforts. He recognized the inherent challenges they face in serving quality food under these conditions. Instead, his refusal to eat airplane food stemmed from a desire to preserve his culinary experiences and avoid compromising on taste, even temporarily.
The Quality Quandary of Pre-Prepared Meals
Another aspect of airplane food that Bourdain took issue with was the preparation and storage methods necessary for in-flight meals. Airline food safety protocols require meals to be fully cooked, blast-chilled, and refrigerated before being reheated on the plane. This process, while ensuring food safety, often results in a significant decline in food quality and taste.
As a chef, Bourdain understood the importance of fresh ingredients and proper cooking techniques. The reheating process used for airplane meals can lead to overcooked proteins, soggy vegetables, and generally unappetizing textures. For someone who championed the importance of food quality and authenticity, these pre-prepared meals fell far short of his standards.
Moreover, the limited space and equipment available on airplanes for food preparation further constrain the quality and variety of meals that can be offered. This reality clashed with Bourdain’s philosophy of seeking out unique, locally-inspired culinary experiences during his travels.
Bourdain’s Alternative In-Flight Strategy
Rather than succumbing to the temptation of airplane meals out of boredom or hunger, Bourdain developed his own strategy for long flights. He preferred to order cheese and port wine instead of the standard in-flight fare. This choice allowed him to enjoy a simple yet satisfying snack that didn’t compromise on flavor.
Bourdain’s preference for cheese and port on flights was more than just a culinary choice; it was a reflection of his travel philosophy. He believed in arriving at his destination hungry, ready to dive into the local cuisine. This approach ensured that his first meal in a new place would be authentic and memorable, unsullied by the bland precursor of airplane food.
Additionally, Bourdain was known to occasionally indulge in pre-flight meals at iconic local restaurants. However, he discovered that bringing aromatic foods like barbecue onto the plane often resulted in disapproving looks from fellow passengers, adding a touch of humor to his travel experiences.
The Boredom Factor: Eating for Entertainment
Bourdain often expressed his belief that many travelers eat airplane food simply out of boredom rather than genuine hunger or enjoyment. He saw this as a problematic approach to both food and travel. For Bourdain, meals were meant to be experiences, not mere time-fillers or distractions from the tedium of a long flight.
This perspective aligns with Bourdain’s overall philosophy on travel and culinary exploration. He advocated for mindful eating and savoring local specialties, rather than consuming food mindlessly. By avoiding airplane meals, Bourdain was making a statement about the importance of intentional, meaningful dining experiences.
To combat in-flight boredom, Bourdain had other strategies. He recommended bringing entertainment options like books, particularly fiction set in the destination, to feel more emotionally connected to the place he was visiting. This approach not only passed the time but also enhanced his travel experience.
Preserving the Palate for Authentic Experiences
One of Bourdain’s key reasons for avoiding airplane food was his desire to preserve his palate for authentic local cuisine upon arrival. He believed that travel at its best “defies expectations”, and a crucial part of this was experiencing local food culture firsthand.
By abstaining from airplane meals, Bourdain ensured that his first culinary experience in a new destination would be unsullied by the bland precursor of in-flight dining. This approach allowed him to fully appreciate the nuances and flavors of local dishes, whether it was Vietnamese noodle soup, Singaporean chicken rice, or a perfect New York pastrami sandwich.
Bourdain’s strategy extended beyond just avoiding airplane food. He was known for seeking out local markets early in the morning to get a feel for the local cuisine and ingredients. This immersive approach to food and travel became a hallmark of his shows and his personal philosophy.
The Broader Context: Bourdain’s Travel Philosophy
Bourdain’s aversion to airplane food was just one aspect of his broader travel philosophy. He advocated for immersive, authentic travel experiences that went beyond tourist traps and sanitized versions of local culture. This philosophy extended to his approach to food, accommodation, and interactions with locals.
For instance, Bourdain preferred to find out where hotel staff drank rather than patronizing hotel bars. He sought out street food stalls with long lines of locals, believing these to be indicators of quality and authenticity. He also advised against relying on popular review sites, instead encouraging travelers to seek recommendations from local food bloggers.
By avoiding airplane food, Bourdain was practicing what he preached – prioritizing authentic, local experiences over convenience or habit. This approach not only enhanced his own travels but also inspired countless viewers to approach their journeys with a similar mindset.
The Legacy of Bourdain’s Culinary Travel Ethos
Anthony Bourdain’s refusal to eat airplane food, while seemingly a small detail, epitomizes his larger impact on culinary travel culture. His approach inspired many travelers to be more discerning about their food choices, even in transit, and to prioritize authentic local experiences over convenience.
Bourdain’s legacy continues to influence how people approach food and travel. His emphasis on understanding local cultures through their cuisine, his willingness to step out of comfort zones, and his respect for authentic culinary traditions have left an indelible mark on the world of travel and gastronomy.
While not everyone may choose to forgo airplane meals entirely, Bourdain’s perspective encourages travelers to be more mindful about their dining choices and to seek out genuine culinary experiences. It’s a reminder that sometimes, the journey to a destination is best enjoyed on an empty stomach, ready to be filled with the flavors and stories of a new place.
