why do drinks get hot but food get cold?

The phenomenon you're referring to is related to the principles of heat transfer. Both drinks and food tend to reach the temperature of their surroundings due to the process of thermal equilibrium, but the experience of "getting hot" or "getting cold" can depend on a few factors.

1. Initial Temperature: If a drink starts off at a higher temperature than its surroundings, it will lose heat to the environment and feel colder. Conversely, if it starts off colder than the surroundings, it will absorb heat and feel warmer.
2. Insulation: The rate at which heat is transferred depends on the insulating properties of the container or the food itself. For example, a well-insulated thermos can help retain the heat of a hot beverage for a more extended period.
3. Surface Area: Beverages, especially in open containers, have a larger surface area exposed to the air, facilitating faster heat exchange. This can make a hot drink cool down more quickly than a solid food item with less exposed surface.
4. Evaporation: Drinks can also lose heat through evaporation. This is why a wet drink container feels cooler – the liquid on the surface is evaporating, taking heat away from the drink.

For food, the situation is somewhat similar but reversed:

1. Initial Temperature: If hot food is placed in a cooler environment, it will lose heat to the surroundings and feel colder. If cold food is placed in a warmer environment, it will absorb heat and feel warmer.
2. Insulation: The insulating properties of the food itself and any containers can affect how quickly the food reaches the ambient temperature.
3. Surface Area: Solid foods often have less surface area exposed to the air than liquids, so the rate of heat exchange can be slower.