You could dunk (泡一泡), twist, lick or bite it. Though consumers have no agree mention the best way to enjoy Oreos, a kind of sandwich cookies, the ways of eating the cookies are really so attractive.

Food scientists and specialists in the field of sensory studies, however, can offer some research-backed methods for gathering pleasure from an Oreo.

The 40 billion Oreos produced each year are commonly sweet, but they also pack a certain amount of fat. And as food scientists know, sugar and fat make a winning mixture if you reaiming to inspire your brain’s reward system.

But Oreos don’t attract you with taste alone; scents have a huge impact on the eating experience. When you bite into an Oreo, chemicals in the cookie release odor ants into the air inside your mouth. These scents flow to your nasal cavity (鼻腔), where they interact with smell receptors (感受器) and enter your brain’s decoding (解码) process. Your brain is likely to find those smells delightful, says Charles Spence, a professor of experimental psychology at the UK’s University of Oxford. Spence says chocolate and vanilla are two of the world’s most liked smells.

Childhood memories are probably another key driver of our Oreo enjoyment. Foods that stimulate memories have been linked to positive emotions, suggests a paper. So, whether you’re a dunker, a twister, a licker or a fast snacker, you might boost your cookie experience by stimulating simpler, more carefree moments, and eating like you’re a kid again. Oreos might remind you of that period of your life when you were looked after. Biting into an Oreois like your brain saying: Somebody loves you.

LONDON（Reuters）— Organic fruit, delivered right to the doorstep. That is what Gabriel Gold prefers, and he is willing to pay for it. If this is not possible, the 26-year-old computer technician will spend the extra money at the supermarket to buy organic food．

“Organic produce is always better,” Gold said. “The food is free of pesticides (农药), and you are generally supporting family farms instead of large farms. And more often than not it is locally grown and seasonal, so it is more tasty.” Gold is one of a growing number of shoppers buying into the organic trend , and supermarkets across Britain are counting on more like him as they grow their organic food business. But how many shoppers really know what they are getting, and why are they willing to pay a higher price for organic produce? Market research shows that Gold and others who buy organic food can generally give clear reasons for their preferences—but their knowledge of organic food is far from complete. For example, small amounts of pesticides can be used on organic products. And about three quarters of organic food in Britain is not local but imported to meet growing demand. “The demand for organic food is increasing by about one third every year, so it is a very fast-growing market,” said Sue Flock, a specialist in this line of business.

Tea drinking was common in China for nearly one thousand years before anyone in Europe had ever heard about it. People in Britain were much slower in finding out what tea was like, mainly because tea was very expensive. It could not be bought in shops and even those people who could afford to have it sent from Holland did so only because it was a fashionable curiosity. Some of them were not sure how to use it. They thought it was a vegetable and tried cooking the leaves.

Tea remained scarce (稀少的) and very expensive in England until the ships of the East India Company began to bring it directly from China early in the 17th century. During the next few years so much tea came into the country that the price fell and many people could afford to buy it.

At the same time people on the Continent were becoming more and more fond of tea. Until then tea had been drunk without milk in it, but one day a famous French lady named Madame de Sevigne decided to see what tea tasted like when milk was added. She found it so pleasant that she would never again drink it without milk. She was such a great lady that her friends thought they must copy everything she did, so they also drank their tea with milk in it. Slowly this habit spread until it reached England and today only very few Britons drink tea without milk.

At first, tea was usually drunk after dinner in the evening. No one ever thought of drinking tea in the afternoon until a duchess (公爵夫人) found that a cup of tea and a piece of cake at three or four o’clock stopped her getting “a sinking feeling” as she called it. She invited her friends to have this new meal with her and so, teatime was born.