LEANNE ITALIE Associated Press
This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether itâs kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP)
NEW YORK Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating.
LEANNE ITALIE Associated Press
This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether itâs kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP)
NEW YORK (AP) Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating.
NEW YORK (AP) Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings that goes beyond the joy of comfort eating.
Nearly a year into isolation, many people are embracing foods long forgotten or rejected for taste, texture or smell. Some have forced themselves to re-evaluate health-focused foods to help boost their immune systems. And with home cooking at a high, there’s a new adventurousness in the kitchen.
For Maeri Ferguson, 31, in Brooklyn, it’s all about pears.
After recovering from COVID-19, she spent months without normal taste and smell. So many foods she loved just didn’t satisfy. Now, Ferguson can again sense sweetness, saltiness and spiciness, but most foods lack nuance in flavor.
Pandemic cuisine: Odd pairings, old favourites on the menu
by Leanne Italie, The Associated Press
Posted Feb 2, 2021 10:49 am EDT
Last Updated Feb 2, 2021 at 10:58 am EDT
This combination of photos shows Anne Alderete at a restaurant on Aug. 12, 2020, left, and a dish of natto and chives on gluten free sourdough bread. Whether it’s kimchi, beets or broccoli, the pandemic has had a strange impact on food cravings. Alderete is enjoying something she never thought she would: natto. Made of fermented soy beans, natto is popular in Japan but considered too slimy and stinky for some. (J. Alderete, left, and A. Alderete via AP)
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