A warm August afternoon seems like the right time to think about hot vs. cold / Plodding ice crystals on the windowpane Feb. 2007
“When we put food in the refrigerator or the freezer, we're not adding cold to the food, we're subtracting heat. Heat is essentially commotion, and temperature is a sign of how energetically a material's atoms and molecules are jostling around. Hot molecules really hop, and cold ones plod. Cooling a food sucks energy out of it so that its molecules move more slowly.”
~ from In the Summer Kitchen, The Thrill of the Chill by Harold McGee
Does this explain why we feel hot-and-bothered in the summer ... because we're in a state of commotion?