As long as passengers have been flying, they've been disappointed by the quality of in-flight meals. But why? After 90 years of commercial air flight, why haven't airlines been able to design menus that can survive the scrutiny of diners at 30,000 feet? Is it because airline food really sucks, or is it because we just think it sucks? In truth, it's a little of both. But airlines are making surprising strides to fix both.
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