Hypoxia seems by far the most plausible explanation of those ideas, there just don’t seem to be significant enough demographic or cuisine differences by altitude in the US.
Though I just thought to check, and apparently increased air pressure does seem to negatively affect taste directly, which is some points for the hyperpalatability theory.
Hypoxia seems by far the most plausible explanation of those ideas, there just don’t seem to be significant enough demographic or cuisine differences by altitude in the US.
Though I just thought to check, and apparently increased air pressure does seem to negatively affect taste directly, which is some points for the hyperpalatability theory.