History

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.

Olfactory Culture

The weight of smells

On the occasion of the World Obesity Day this Saturday, March 4, we propose you to rediscover an article by Eléonore de Bonneval and Hirac Gurden originally published in Nez, the olfactory magazine #10 – From the nose to the mouth about the link between smell and food disorders.

Olfactory Culture

Reinventing perfumery discourse

Myths, legends, misleading revelations, distorted reality: the perfumery industry has always tended to shroud itself in mystery, fostering a cult of secrecy and sometimes even disseminating lies. Has the time finally come to shift the dial?

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