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The mighty smells of meat
Mouth-watering aroma or off-putting pong? Fresh, hung or cooked, the odours of meat take many forms, to the disgust of some and to the delight of others who drool over the flesh of hares fed on juniper berries, or of cattle fed on spring grass. On the occasion of the International Meatout Day this Monday, March 20, 2023, we suggest you, instead of consuming meat, to smell its exhalations through this article by Guillaume Tesson, originally published in Nez, the Olfactory Magazine – #07 – The Animal Sense.
Anosmia: in search of a lost sense of smell
On the occasion of the Anosmia Awareness Day this Monday, February 27, we propose you to rediscover an article by Eléonore de Bonneval and Hirac Gurden on this little known disorder and on the tried and tested rehabilitation protocols which prove that smelling sometimes equates to healing.
The mighty smells of meat
Mouth-watering aroma or off-putting pong? Fresh, hung or cooked, the odours of meat take many forms, to the disgust of some and to the delight of others who drool over the flesh of hares fed on juniper berries, or of cattle fed on spring grass. On the occasion of the International Meatout Day this Monday, March 20, 2023, we suggest you, instead of consuming meat, to smell its exhalations through this article by Guillaume Tesson, originally published in Nez, the Olfactory Magazine – #07 – The Animal Sense.
Renaud Salmon: “The frankincense industry deserves more transparency”
In Oman, the creative director of Amouage, a company founded in the sultanate in 1983, is overseeing a vast project that will combine responsible production of the precious resin with tourism and cultural activities.
Perfumers: A team spirit
Although perfumers at IFF have long been accustomed to working together, the company went a step further by making the collaborative approach official in the early 21st century. An approach that has since been adopted by all the composition houses. Behind the scenes of a revolution.
Missing Person: a special someone is missing and suddenly there’s no more stock
Over the last few weeks, a perfume has been creating a buzz on social media and in the beauty press: Missing Person by Phlur, often described somewhat lazily as “mysterious” in articles about the phenomenon. Here’s our olfactory and strategic analysis of this marvel for you!
Gayil Nalls: “World Sensorium has always been about environmentalism”
Artist Gayil Nalls is the founder of the World Sensorium Conservancy (WSC), an organization dedicated to the preservation of aromatic and medicinal plants faced with climate change : a multi-faceted project based on a long-running artistic endeavor. Interview.
From mouth to nose: when flavours become fragrances
Behind the evident familiarity of food notes lies a creative challenge for perfumers. Providing them with innovative ingredients so they can reach beyond a literal interpretation and come up with inventive signature compositions is one of Mane’s core missions.
Max Forti, ScentXplore founder: “Our main goal is to connect brands, consumers, perfumers, experts and content creators”
In 2019, Max Forti launched ScentXplore in New York, connecting perfume professionals and enthusiasts. After two virtual sessions, the event returns this December 2 and 3, 2022 in a hybrid format, with Nez as its new partner. Interview.
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