“A rich, engrossing, and deeply intelligent story....This is a book I won’t soon forget.”
—Molly Wizenberg, bestselling author of A Homemade Life
“Fresh, smart, and consistently surprising. If this beautifully written book were a smell, it would be a crisp green apple.”
—Claire Dederer, bestselling author of Poser
Season to Taste is an aspiring chef’s moving account of finding her way—in the kitchen and beyond—after a tragic accident destroys her sense of smell. Molly Birnbaum’s remarkable story—written with the good cheer and great charm of popular food writers Laurie Colwin and Ruth Reichl—is destined to stand alongside Julie Powell’s Julie and Julia as a classic tale of a cooking life. Season to Taste is sad, funny, joyous, and inspiring.
"synopsis" may belong to another edition of this title.
An aspiring chef's moving account of finding her way—in the kitchen and beyond—after a tragic accident destroys her sense of smell
At twenty-two, just out of college, Molly Birnbaum spent her nights reading cookbooks and her days working at a Boston bistro, preparing to start training at the prestigious Culinary Institute of America. She knew exactly where she wanted the life ahead to lead: She wanted to be a chef. But shortly before she was due to matriculate, she was hit by a car while out for a run in Boston. The accident fractured her skull, broke her pelvis, tore her knee to shreds—and destroyed her sense of smell. The flesh and bones would heal...but her sense of smell?And not being able to smell meant not being able to cook. She dropped her cooking school plans, quit her restaurant job, and sank into a depression.
Season to Taste is the story of what came next: how she picked herself up and set off on a grand, entertaining quest in the hopes of learning to smell again. Writing with the good cheer and great charm of Laurie Colwin or Ruth Reichl, she explores the science of olfaction, pheromones, and Proust's madeleine; she meets leading experts, including the writer Oliver Sacks, scientist Stuart Firestein, and perfumer Christophe Laudamiel; and she visits a pioneering New Jersey flavor lab, eats at Grant Achatz's legendary Chicago restaurant Alinea, and enrolls at a renowned perfume school in the South of France, all in an effort to understand and overcome her condition.
A moving personal story packed with surprising facts about our senses, Season to Taste is filled with unforgettable descriptions of the smells Birnbaum rediscovers—from cinnamon, cedarwood, and fresh bagels to rosemary chicken, lavender, and apple pie—as she falls in love, learns to smell from scratch, and starts, once again, to cook.About the Author:
Molly Birnbaum is the recipient of the Pulitzer Traveling Fellowship in Arts and Culture from Columbia Journalism School. Her work has appeared in the New York Times, O, The Oprah Magazine, and ARTnews magazine, and she writes the popular food blog My Madeline.
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