Fizz on the Tongue

She lifted the glass and laughed when the bubbles tickled her nose. Carbonation increases sensory stimulation in the mouth, which can enhance flavor perception and enjoyment of beverages (Spence 214).

Shared food and drink experiences are also linked to positive mood, social bonding, and relaxation, even when enjoyed alone with intention (Dunbar 726). The fizz popped, the flavor lingered, and the moment felt light. Joy did not need a reason. Sometimes it arrived sparkling and cold.

Works Cited (MLA)
Dunbar, Robin I. M. “Breaking Bread: The Functions of Social Eating.” Adaptive Human Behavior and Physiology, vol. 3, no. 3, 2017, pp. 198–211.
Spence, Charles. “Multisensory Flavor Perception.” Cell, vol. 161, no. 1, 2015, pp. 24–35.