I'm lucky that my symptoms are mild, but it does feel particularly ruthless to lose the thing that was bringing me the most joy: tasting food.
My partner-in-quarantine and I were preparing a Bolognese sauce. He put the aromatics in the pan to sauté — but they weren’t aromatic. I stuck my face way too close to the sputtering garlic and onion pieces and detected ... nothing. It was the strangest thing: I knew, from memory, how it was supposed to smell, but I couldn’t get my nose to grasp it.“Let’s add fish sauce!” I suggested, like I always do.
According to this report, 30% of positive cases of COVID-19 in South Korea, where testing is widespread, showed this symptom; and in Germany, nearly 70% of its confirmed cases experience it.Dr. James C. Denneny III, CEO of the American Academy of Otolaryngology, head and neck surgery , told me over email that anosmia is caused by the viral illness damaging the receptor fibers of the olfactory nerve responsible for smell and influencing taste.
Aside from writing about food for a living , I enjoy cooking on a daily basis. Like so many people around the world right now stocking up on non-perishables, learning to bake bread or taking virtual cooking lessons, I turn to food for refuge. I can still cook, yes, but the joy of breathing in the fumes, tasting and altering it as I go, and then finally sitting down to savor it, is gone.
"It transitioned from eating to satisfy my cravings to eating to fulfill my hunger," Rachel told me."It didn’t matter what I ate anymore."Thankfully, Justin and Rachel have both started to regain their senses of smell and taste as of Wednesday. Justin ate an orange and excitedly texted me to report he could taste it. Rachel took a bite of the cereal and bananas she'd been eating for the past week and could finally discern flavors.
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