This is a disorder that already affects 1.270 million people all over the world, but that becomes more problematic if it still fits for those who are dedicated to the culinary world. It is the case of some Cooks as Grant Achatz and Oriol Blanes, who must live in their work in the kitchen with it. Because loss of taste It involves being unable to taste food and ingredient mix preparations. A task that is essential to get excellent dishes. So how can they fix this handicap?
Alternatives to loss of taste, from science
Chefs leave in the hands of their other senses, especially the smell, this taste function. However, there are some studies and trials They try to find better solutions to the problem. We tell you some like those carried out in the Celler de Can Roca or also the experiences reported by the affected cooks themselves. One of them was the American Grant Achatz, who suffered Tongue cancer shortly after opening his restaurant in Chicago. Chemotherapy treatment and drugs ended their ability to savor.
Therefore, he had to trust him odor and the memory. «My brain got used to memorizing flavors. The taste is a memory ”, he relates in his biographical book dedicated to the loss of taste According to Achatz, if the foods that are mixed they smell good, they taste the same and, on the other hand, the brain activates its specific areas when a person tastes something and thinks about that sensation.
That has its scientific basis, something that also the cook Oriol Blanes (who was even losing his nose) wanted to discover but from a culinary perspective. Specifically in the experiment of Jordi Roca 'The sense of cocoa, in search of the lost taste', where doctors and specialists participate. The key lies in some specific desserts made for each person according to their past experiences and food preferences. «We all have the chocolate with happy memories, it is our direct door to emotional well-being, "he says. Rock.
Research to address this disorder
In this gastronomic rehearsal, he joins science and a kitchen of the senses that goes through music, colors and textures, since eating is something that concerns not only the palate. Loss of taste It is a problem that is being addressed by other food research centers.
With them, the Celler de Can Roca also collaborates. For example, by contributing the money raised from the sale of seven chocolates designed under the title "What happens when cocoa stops tasting like cocoa?" In the ice cream rocambolesc you can buy these sweets that support a good cause.
