Taste & Flavour: A cookbook to inspire those experiencing changes in taste and smell as a result of Covid by Ryan Riley & Kimberley Duke [Life Kitchen]
When it first came to light that many of those people who’d had or were still suffering with Covid-19 were experiencing loss of taste and smell, Life Kitchen said, ‘our first thought was – what can we do to help?’ Having undertaken extensive research, and garnered the help of experts such as Professor Barry Smith, from the University of London, the anosmia (smell loss) charity Abscent, and Altered Eating; it was ‘discovered that Covid-related taste and smell loss has some distinctive features.’ These included people who ‘found they didn’t want to eat certain, quite common ingredients, including onions, garlic, meat and eggs,’ while additionally (and upsettingly), ‘certain foodstuffs seemed to trigger parosmia (changes to or distortion of the sense of smell), anosmia (loss of smell) and phantosmia (smelling something that isn’t there).’
As Life Kitchen comment, and we know from the reports of many post-Covid patients: ‘Any of these olfactory conditions can have a profound knock-on effect for physical and mental health.’ So, what to do for immediate and – most importantly – practical help if you’ve lost your sense of smell and can’t taste the food you once enjoyed…?
Ryan Riley and Kimberley Duke worked with the smell and taste experts, to produce this recipe and self-help book. And – SO generously – they’ve not only produced printed copies you can purchase on the website for only £3.00 to cover postage costs, but have made a digital copy FREE to download, so they can help even if you can’t afford the book right now, and no matter where you are in the world. The loss of smell (and therefore taste) has been devastating to those already suffering other symptoms and feeling isolated, so the authors say: ‘This book is a collection of recipes, ideas and expertise to help you on your journey towards enjoying food again.’
‘Using our five principles of taste and flavour – umami, smell, stimulating the trigeminal nerve (responsible for sensation in the face), texture, and layering flavour’ they explain, ‘we’ve taught over 1,000 people with cancer to enjoy food again. We wanted to apply these principles to create recipes for those people who have lost their senses of taste and smell as a result of Covid.‘
Print copies available at: lifekitchen.co.uk