heat isn’t a flavor, so why do we prefer food hot or cold?
In: Biology
Heat is just one property of many that make food more familiar or enjoyable. We also enjoy texture, which also isn’t a flavor, and that’s more than hard or soft, crunchy or rubbery, it’s how it feels in the mouth, how it feels when chewed, when swallowed. There is also color, presentation, smell, etc. Why do we prefer crisp green lettuce rather than wilted brown lettuce? Both are edible. We are capable of appreciating more dimensions of food than just flavor alone.
And flavor isn’t singly dimensional, either, it’s informed with cultural context, for example. In India, cinnamon is a spice in savory meaty dishes. In western Europe, it’s used in deserts and sweets, which is nearly unimaginable and unheard of in India.
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