Ever wondered why food on airplanes is so bland?

I always attributed it to airlines not willing to spend money on preparing decent food, but apparently there's a scientific explanation in this NYTimes article. It appears that at these high altitudes, a third of your taste buds go numb and the low humidity in the cabin sabotages your nose (which helps you experience deliciousness). They claim it also explains why passengers consume as much tomato juice as beer (tomato juice tastes less acidic on a flight. That being said, I've had good food in business class, so science can't be the only explanation. But maybe I'll order tomato juice on my next flight.