My wife has lost most of her sense of smell and taste due to surgery. Last year we discovered a brain tumor, and the procedure for removal involved operating through the nose. We were told from the beginning to expect olfactory and taste problems but they said they would be short-lived we are now almost a year post surgery, and still no improvements...
My wife is someone who has always enjoyed all kids of foods, tastes, textures, and I think this new state is really getting to her. It seems like she can taste some things but not others, and it's been difficult to pin point why that is, and what kinds of things are 'tastable' to her....
SO to my questions: how can I devise a testing menu to explore what flavors or variations she can and can't taste? Are there any chefs/chemists/genies that have tackled something like this kind of taste mapping before in Canada that I could connect with?
Thanks!!
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