Temperature and Smell
Heat amplifies smell.
Which means some foods become inaccessible primarily because warming intensifies scent.
This is especially important for:
- seafood
- eggs
- broccoli
- cauliflower
- reheated meat
- melted cheese
- fermented foods
- leftovers
Coldness often reduces smell enough to make foods manageable.
Which is why some people:
- prefer cold leftovers
- eat cold pizza
- refrigerate foods before retrying them
- tolerate cold chicken but not warm chicken
Smell is deeply connected to:
- memory
- disgust response
- sensory overload
- nausea
- emotional association
Temperature changes all of it.
