New York Times: What Can Covid-19 Teach Us About the Mysteries of Smell?

Danielle Reed stopped counting after the 156th email arrived in a single afternoon. It was late March, and her laboratory at the Monell Chemical Senses Center in Philadelphia had abruptly gone into Covid-19 lockdown. For weeks, there had been little to do. Reed, who is famous in her field for helping to discover a new family of receptors that perceive bitter flavors, had spent years studying the way human genetics affect the way we experience smell and taste. It was important but niche science that seemingly had little to do with a dangerous respiratory virus spreading around the globe.

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