- Advertisement -
Unlock the Editor’s Digest for free
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
It started with soup. Two colleagues were eating carrot and coriander. One liked theirs scalding hot. The other lukewarm. Why the difference in preference? And is there an objective optimal temperature for eating soup? I decided to investigate.
Partly the temperature at which food is served and consumed is governed by health and safety. Guidelines stipulate that hot…
