| Vendor | |
|---|---|
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Mohrbooks Literary Agency
Sebastian Ritscher |
| Original language | |
| English | |
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| Weblink | |
| www.aftelier.com | |
FRAGRANT
The Secret Life of Scent
This book by an internationally celebrated artisan perfumer explores nature’s most primal scents and their connection to the appetites that make us human.
Widely acclaimed as a trailblazer in natural perfumery, Aftel has spent over two decades sourcing the finest aromatic ingredients from all over the world, creating artisanal fragrances, and advising on the transformative power of scent. In Fragrant, through five major players in the epic of aroma, she explores the profound connection between our sense of smell and the appetites that move us, give us pleasure, make us fully alive.
Cinnamon, queen of the Spice Route, touches our hunger for the unknown, the exotic, the luxurious. Mint, homegrown the world over, speaks to our affinity for the familiar, the native, the authentic. Frankincense, an ancient incense ingredient, taps into our longing for transcendence, while embergris embodies our unquenchable curiosity. And exquisite jasmine exemplifies our yearning for beauty, both evanescent and enduring.
In addition to providing a riveting initiation into the history, natural history, and philosophy of scent, Fragrant imparts the essentials of scent literacy and includes recipes for easy-to-make fragrances and edible, drinkable, and useful concoctions that reveal the imaginative possibilities of creating with—and reveling in—aroma. In fact, the interplay between food and scent is a hot new area of exploration for chefs and mixologists, with whom Aftel regularly collaborates. Interest in the science of scent is at an all-time high and this book is poised to do for scent what Michael Pollan and Alice Waters did for the food/locavore movement. Vintage line drawings throughout.
Mandy Aftel is an internationally known artisan perfumer and the author of six previous books, including Essence and Alchemy: A Book of Perfume, which has been translated into seven languages and won The Sense of Smell Institute’s Richard B. Solomon Award. She has participated in many exhibitions, panels and conferences concerning scent, has demonstrated and taught the art of natural perfumery across the nation, and regularly collaborates with top-name chefs and mixologists. Her work has been featured on CNN and countless blogs, and in The New York Times, Vogue, Vanity Fair, In Style, Time, Gourmet, Bon Appetit, Food and Wine, W, Self, O: The Oprah Magazine, and Elle, among many other publications.
Cinnamon, queen of the Spice Route, touches our hunger for the unknown, the exotic, the luxurious. Mint, homegrown the world over, speaks to our affinity for the familiar, the native, the authentic. Frankincense, an ancient incense ingredient, taps into our longing for transcendence, while embergris embodies our unquenchable curiosity. And exquisite jasmine exemplifies our yearning for beauty, both evanescent and enduring.
In addition to providing a riveting initiation into the history, natural history, and philosophy of scent, Fragrant imparts the essentials of scent literacy and includes recipes for easy-to-make fragrances and edible, drinkable, and useful concoctions that reveal the imaginative possibilities of creating with—and reveling in—aroma. In fact, the interplay between food and scent is a hot new area of exploration for chefs and mixologists, with whom Aftel regularly collaborates. Interest in the science of scent is at an all-time high and this book is poised to do for scent what Michael Pollan and Alice Waters did for the food/locavore movement. Vintage line drawings throughout.
Mandy Aftel is an internationally known artisan perfumer and the author of six previous books, including Essence and Alchemy: A Book of Perfume, which has been translated into seven languages and won The Sense of Smell Institute’s Richard B. Solomon Award. She has participated in many exhibitions, panels and conferences concerning scent, has demonstrated and taught the art of natural perfumery across the nation, and regularly collaborates with top-name chefs and mixologists. Her work has been featured on CNN and countless blogs, and in The New York Times, Vogue, Vanity Fair, In Style, Time, Gourmet, Bon Appetit, Food and Wine, W, Self, O: The Oprah Magazine, and Elle, among many other publications.
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Book
Published 2014-10-01 by Riverhead |
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Book
Published 2014-10-01 by Riverhead |