All you need to test whether eggs are still fresh is a glass of water. But for people whose sense of taste has been affected by cancer or Covid, even fresh eggs can still taste rotten.
Which is why a 27-year-old chef has put together a book of recipes which combines insights from the London-based Centre for the Study of the Senses.
Attractively presented, the recipes appeal to a variety of senses. Textures that burst in the mouth, sour fragrances such as pineapple and cardamom, the intensity of cinnamon and Japanese horseradish…
The last two, incidentally, are said to further stimulate the trigeminal nerve through which we also perceive the temperature of food.
The recipes are available for free as a digital cookbook.
