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“smell is the only sense that goes straight to the brain’s cortex—the olfactory nerve is close to the part of the brain that deals with emotions and memory, which is why the smell of food evokes nostalgia and memories, and also why no Michelin star chef can compete with your grandmother’s dal. After all, it is not objective taste and aroma that matters but the fond memories associated with it that come rushing back when you eat a good home-cooked dal.”
― Krish Ashok, Masala Lab: The Science of Indian Cooking