Good Food
Anosmia, sweat, sushi, mangoes
Why would coffee smell like gasoline and fried chicken like garbage? People are experiencing troubling sensory side effects from COVID. Dr.
By Evan Kleiman • • 56m ListenWhy would coffee smell like gasoline and fried chicken like garbage? People are experiencing troubling sensory side effects from COVID. Dr. Nancy Rawson of the Monell Institute of Smell in Philadelphia explains the difference between anosmia and parosmia. Journalist Sarah Everts gets up close and personal to discover the curious science of sweat. LA Times restaurant critic reviews Morihiro in Atwater Village. “In the Weeds” follows the mother-daughter duo behind Sazòn in Huntington Park. Finally, it’s the final days of mangoes at the farmer’s market.
In this episode
6 storiesLosing sense of smell: Personal accounts of the COVID symptom
When senses of taste and smell are lost due to COVID, it doesn’t always manifest in the same way. Some people experience total loss, while others get phantosmia, detecting smells that aren’t even there, like an odorous hallucination.
Read the story9 minThe nose knows: Anosmia and parosmia. What’s the difference?
For many people who have lost their senses of taste or smell due to COVID, the most terrifying part can be not knowing when, if ever, those faculties will return.
Read the story9 minUnderstanding the mysteries of how and why we sweat
Deodorant is a $75 billion global industry. Culturally, sweating can be considered as shameful, but its physiological purpose is what distinguishes humans from most mammals.
Read the story13 minBill Addison reviews treasured sushi chef Mori Onodera’s Morihiro in Atwater Village
“When I was the national critic for Eater for five years, every time I came to Los Angeles, I was asking myself what sushi restaurant might be appropriate to put on this short, always very stressful list of the 38 Essential Restaurants in America…
Read the story8 minMarket mangoes: Tasting the last weeks of summer
Chef Phert Em of Khemla speaks with market correspondent Gillian Ferguson about her travels that inspired the Cambodian pop-up, including a riff on a dish which marries bahn ja’neuk, a rice and mung bean dessert, and a traditional mango sticky…
Read the story8 min‘In the Weeds’ with the duo behind Sazòn, a hybrid of home and street food
Maria Del Socorro Vazquez and Zacil Vazquez are living out their wildest dreams. When they came to the United States, they scarcely believed they’d have the keys to their very own restaurant – and after a pandemic, no less.
Read the story10 min
