“Blow by blow” is an unfortunate turn of phrase given the earlier reference to “nasal douching”. (It helps to have a sense humour if at earlier stage in one’s career you were the “world’s first and only professor of inflight catering” – a role not to be sneezed at). In summary, just in case you are genuinely interested, taste derives from taste buds in the mouth and aromas in the nose. The former perform differently according to air pressure, and the latter according to humidity. Cabin pressure is low and dry. Food tastes different – usually more bland. (And my book remains unsold on the shelf…).