Learn to use all five senses in the kitchen and you’ll become a better cook — especially if you sharpen the ones that are less associated with cooking: hearing, touch and smell. Advertisement Continue reading the main storyDr. Linden said, however, there is no comparable adaptation for people who lose their ability to taste and smell, a condition called anosmia. Advertisement Continue reading the main storyFor most of human history, children learned those cues simply by being near the stove. Advertisement Continue reading the main storyThat’s why the best cooks learn to work not just with their minds and their taste buds, but also with all their senses. Advertisement Continue reading the main storyThe most recent multisensory development is the connection between food and autonomous sensory meridian response, or A.S.M.R.

Source: New York Times March 28, 2017 20:13 UTC