Taste Without Smell

The book begins by laying the groundwork with the basics of flavor perception, then moves into the science of olfactory disorders and their effects. It reveals the remarkable brain plasticity that allows for some adaptation after losing the sense of smell. Case studies and real-world examples, such as how chefs manipulate flavor profiles, enrich the narrative. This book provides practical insights valuable for food scientists, culinary professionals, and individuals seeking to understand or cope with olfactory dysfunction.