German airline Lufthansa recently went underground in a submerged airplane laboratory to experiment with the culinary effects of dining up in the air. The simulated in-flight environment allowed scientists to determine that passengers taste sweet and salty foods less at higher altitudes, while bitter, spicy and sour ones maintain much of their flavor. But this doesn't quickly translate into recipe suggestions: "There's no simple rule, 'Just add 20% more herbs and spices' -- it really depends," said researcher Florian Mayer.

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