Our own Dr. Jessica will be giving a talk next month for the Brooklyn Brainery — 10 Iconic Perfume Bottles: Culture and Design…
Floris Scents of Summer ~ afternoon tea in London
British niche line Floris has collaborated with the InterContinental London Park Lane to present Scents of Summer, a new afternoon tea…
Adding an extra layer to the smellscape
Egner’s personal favorite haunted scent experience was another bait-and-switch scene: as visitors approached a dimly lit table, they could smell roast turkey, mashed potatoes, and stuffing, and see dishes piled high with food—which turned out, on closer inspection, to be cured hog guts and other viscera. “I’m sure that we ruined somebody’s Thanksgiving that year,” Egner told me gleefully.
The Soap Factory does make visitors sign a waiver before they enter the Haunted Basement. “It’s intense,” Egner said, adding that, most years, one or two patrons vomit during their visit (requiring a sanitary cleanup and adding an extra layer to the smellscape).
— Lillian Egner talks to the New Yorker about the use of smell in The Soap Factory's annual Haunted Basement in New York City. Read more at The Smell of Death.
Hyper-Natural: Scent from Art to Design ~ exhibit in Melbourne
The exhibit Hyper-Natural: Scent from Art to Design will open at the National Gallery of Victoria in Melbourne later this month. Hyper-Natural is curated by Chandler Burr and the sponsors include Guerlain…
The meal begins with vetiver-scented sweet potato cake
The meal begins with vetiver-scented sweet potato cake, which makes us gasp with surprise at the power of its perfume. It’s followed by Pan seared scallops, wrapped in the familiar scent of sandalwood. Then comes a cheery pink rose and strawberry sorbet. All three demonstrate that Barry’s premise that essential oils — the building blocks of perfume — behave very differently from spices, pastes and powders.
— Perfumer Nicolas de Barry hosts a scent dinner at the Taj Coromandel in Chennai. Read more at Vetiver-scented cake, anyone? at The Hindu.