The nutritional quality of meals has probably fallen over the years. Healthy eating is often framed as expensive, but it turns out it is possible if one cooks - the problem is many have poor skills and time is an issue.
Leanne Brown created a cookbook aimed at low income people who have minimal cooking skills and limited time. Good tasting and nutritous meals that for less than $4 a day. She has a free pdf and has a Kickstarter project that will get printed copies in the hands of those who lack computers with Internet access.
The Penn State Ag school runs what is probably the most famous ice cream making school in the US - its where Ben and Jerry went to learn the craft, after all... (they offer a ice cream 101 short course in January if you are really into amateur ice cream making). They also have an excellent creamery with freshly made ice cream for sale. If you are campus nobility you may even have a flavor crafted in your honor - Russ Rose, probably the best women's indoor volleyball coach in the country, recently was given some Roseberry.
And thus, in 1952, economy class was born, and with it came a decline in the quality of the food for the masses. While at first airlines tried to compete by continuing to offer special food in economy class, the International Air Transport Association quickly stepped in to regulate what could be offered, to the point of reprimanding an airline for providing an extra roll of bread.
First class fliers, then as now, could still get an elaborate meal, since they paid for the privilege. But their enjoyment of their food likely declined with the advancement of airplane technology as well. Though old-timey flights were slower and bumpier, when it comes to dining, they had one distinct advantage: The planes weren’t pressurized.
Today’s planes, which reach altitudes of 35,000 feet or more, are pressurized so you only feel like you’re about 6,000 to 8,000 feet above sea level. This helps keep you, you know, breathing at those high altitudes, but it also numbs your taste buds, making food taste blander. Older aircraft didn’t fly as high, meaning the prime cuts of steak being served on those early flights tasted more like they would have on the ground.
Other aspects of the airplane environment make it less than gastronomically ideal—cabin humidity is typically lower than 20 percent (as opposed to the 30 percent or more that is normal in homes), which can dry out your nose, weakening your sense of smell. And smell is inextricably linked to taste. (The dryness of the cabin makes you thirsty, too.) Also, the air in the cabin is recycledabout every two to three minutes. That, plus air conditioning, can dry up and cool down food very quickly, according to de Syon.
There are tricks, but perhaps the screen is making them irrelevant... at least in steerage.
There is quite a bit of evidence that non-Celiac gluten sensitivity does not exist - another bit here. It may be a large scale manifestation of the nocebo effect - related to the placebo effect, but a harmless substance that creates harmful effects in a patient who takes it. Placebo and nocebo effects are entirely psychogenic. Of course Celiac disease is real and folks with it need to exercise extreme caution.
The experiments reflect a continued shift in the federal government's response to climate change. With efforts to reduce carbon emissions lagging behind what most scientists believe will be needed to forestall further warming, the government increasingly is looking for ways to protect key industries from the impact.
In agriculture, "we are dealing with the challenge of difficult weather conditions at the same time we have to massively increase food production" to accommodate larger populations and a growing demand for meat, said Agriculture Secretary Tom Vilsack.