Is There An Optimal Temperature For Eating Soup?

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Is There An Optimal Temperature For Eating Soup?
FlavorTemperatureSoup
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Two colleagues, one preferring their carrot and coriander soup scalding hot and the other lukewarm, sparked an investigation into the impact of temperature on flavor. While health and safety guidelines dictate serving temperatures, how does heat truly affect our perception of taste?

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 food should be cooked to a core temperature of 75ºC and kept at 63ºC or above to prevent bacteria.

For most Chinese cooks, piping-hot remains the standard for everything from hot and sour soup to dumplings. Piping-hot is also a fixation among an older generation who grew up without central heating and get anxious about food poisoning. Meat is requested well done for that reason. Anything pink is practically a death wish. The obsession with eating off hot plates surely springs from the same place.

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