'Without a sense of taste or smell, what joy is there in cooking?' alyamooro writes
Photo: Roger Viollet Collection/Roger Viollet via Getty Images It was in the haze of the first few days of official lockdown that I woke up one morning and realized that I couldn’t smell my face wash. Soon, I couldn’t taste my food either. I had been experiencing some of the other by-now-familiar symptoms of the coronavirus — shortness of breath, chills, and aches in my body — but there was little information on whether the two things were linked.
Generally, I only eat for joy, not so much for survival or nutrition. Losing my sense of taste, then, meant that for weeks I bit into buttered toast and eggs when the starvation snuck up on me, and every chew felt like adding insult to injury. In truth, some of the only pleasure to be found in quarantine comes from eating and cooking and baking, or thinking ahead about what to eat, cook, and bake next. With nowhere to go and nothing much to change up the mundanity of our current days, meals have become central in serving to map out our time and providing a semblance of order, as well as giving us something to look forward to.
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