The expectations we make before trying a food are essential when experiencing a taste in one way or another. And that is particularly curious when we are going to try something that we believe will be sweet to the palate. For example, if we try a pink ice cream we are predisposed to believe that it will be a sweet ice cream, maybe strawberry flavored.

The effects of weather on our mood are difficult to deduce, but at least we can establish very significant correlations by accumulating large amounts of statistical data. By doing such a thing we can even confirm intuitions that, not obvious, should be left to the whim of popular beliefs.

About 10 million square kilometers (approximately 10% of the earth's surface) was consumed by fires 12,800 years ago. The reason for this Dantesque fire was due to cosmic impact, according to a study of geochemical and isotopic markers recently published in the Journal of Geology.

Everything we taste can be sweeter and more bitter, more bitter or more acidic, depending on our mood, so that chocolate or fruit, among others, can have a different flavor if we are lively or sad. It is at least what a study published in the journal Food Quality and Preference suggests, in which 59 adults participated without any health problems.

My relationship with calcium carbonate is, say, close. When I aspired to live together, I found myself as a night watchman in a factory that extracted calcium carbonate from a nearby quarry, in the middle of a forest. All very gothic, and very white. Because everything was lost from that white dust reminiscent of flour.