In article >,
Lena B Katz > wrote:

> On Sun, 11 Jan 2004, Terry Pulliam Burd wrote:
>
> > On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter"
> > > arranged random neurons, so they
> > looked like this:
> >
> > >Mr. Al Bon Gusto writes from the Catskills:
> > >
> > >Why do soups taste better the next day?
> > >
> > My mother always said that it took 24 hours + for the "flavors to
> > meld," whateverinhell *that* means. Empircally, it would seem to be
> > true, not only of soups, but some sauces (such as marinara) and, FWIW,
> > deviled eggs. <shrug> I'm sure we have a kitchen chemist around here
> > someplace!
>
> will a physicist do?
>
> Seriously, the reason the flavors "meld" probably has something to do with
> either diffusion or osmosis...
> Lena

Or both, depending on the gradient. ;-)

K.

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>,,<Cat's Haven Hobby >,,<
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