It's not just the boiling point. Food tastes less salty as well. I once cooked a stew for friends at 8000 ft. I thought I had made a mistake because it tasted

It's not just the boiling point. Food tastes less salty as well. I once cooked a stew for friends at 8000 ft. I thought I had made a mistake because it tasted so bland. After the trip I had the leftovers at sea level and realized it tasted just fine. It gave me an appreciation for the fragile relationship between location and following recipes. (Humidity also changes taste)