Serious Eats: How losing your sense of smell changes your relationship with food

Like many people, I grew up savoring the smell of baking bread and simmering stews. When I started cooking, I learned to rely on scent—the first carbonic hint of a char, the ranked notes of a properly prepared spice blend. The more I thought critically about what I ate over the years, largely in order to figure out how to write about food, the more I picked up on and started to talk about food in terms of ingredients’ aromas. But I never actually thought about just how deeply scent guided my relationship with food until, a few years ago, I started slowly losing my sense of smell.

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