The New Scientist explains how temperature affects the taste of food
The New Scientist for January 7, 2006 will ask the question:
How does temperature affect the taste of food and drink? For example, white wine, tap water, Cointreau, lager and even chocolate taste much better cold. On the other hand, tea, coffee and brandy, as well as most cooked meals, taste much better warm or hot. English beer and red wine are better at room or cellar temperature. Why?
To learn the answer (but not why the British prefer their beer warm) see the
article.
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