Food Arts Article on Fragrance and Flavor

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“Food and fragrance should always be considered together… ‘for a better, bigger experience of anything you find on your plate, on your skin, or in the air’,” observed the perfumer Christophe Laudamiel (creator of Michael Kors Island, Slatkin Persian Lime and Mimosa and Estée Lauder Youth Dew Amber Nude) during the James Beard Foundation event “Educate Your Palate” on the arts of fragrance and flavor. The event was organized by the perfume industry consultant Michelle Krell Kydd as well as Bill Yosses, the pastry chef of Citarella restaurant, and Food Arts has an interesting article by Laura Stanley about it. It is the first in the series of events that are held at New York University’s School of Continuing Education and are open to public.

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12 Comments

  • Laura: I bet that evening was wonderful! I, like you, love to cook aromatic foods, and was entranced by the especially aromatic rose wines D and I had recently in Provence. Btw, is that Slatkin Persian Lime AND Mimosa one scent, or did they do one of each? June 20, 2006 at 5:18am Reply

  • cynthia: What a great article! I hope that they are going to have more of these events in the future. I would love to attend. June 20, 2006 at 12:00pm Reply

  • BoisdeJasmin: L, Persian Lime and Mimosa is the name of the fragrance. It is simply stunning, and I must do a proper review of it soon. It captures the beauty of mimosa, but it does so with a twist. June 20, 2006 at 6:15pm Reply

  • BoisdeJasmin: Cynthia, yes, I understand that more events are in the works. I also hope to attend in the future. June 20, 2006 at 6:17pm Reply

  • BoisdeJasmin: V, lavender infused whipped cream sounds wonderful. I recently was eyeing fresh, unsprayed lavender blossoms at Whole Foods, and I might return next week and purchase some. I had an idea of making lavender infused poundcake. June 20, 2006 at 6:19pm Reply

  • Victoria O: I just tasted a dessert this weekend that had lavender infused whipped cream, it was divine. :O) June 20, 2006 at 3:15pm Reply

  • Robin: Great article V, thanks! I keep meaning to get Aftel’s cookbook from the library if I can, although sadly — or not — I don’t cook. It sounds like it might be fun to read though. June 20, 2006 at 7:43pm Reply

  • BoisdeJasmin: R, that book is very beautiful, however I have not cooked from it either. I only browsed through a copy at the store. June 20, 2006 at 9:33pm Reply

  • BoisdeJasmin: Anya, I am finishing my article on the FF event. Patience, please. 🙂 June 21, 2006 at 6:11pm Reply

  • BoisdeJasmin: Katie, I can attest to the fact that Bill Yosses’s desserts are heavenly. If there is such thing as ambrosia, the tie must be between his basil seed and tapioca embellished with coconut and pomegranate and his warm jackfruit toffee pudding served with Bourbon vanilla ice cream. I ate both at Boi restaurant in NYC. June 21, 2006 at 6:14pm Reply

  • Anya: It was Mandy’s presentation at this Beard event that prompted the FF to hold the recent panel discussion on Naturals. I expect many more like this in the future, both the dinners focusing on the marriage of scent and food, and the focus on naturals, long relegated to the back burner (pun intended) of perfumery. So what happened at the FF panel on naturals, Victoria? 😉 June 21, 2006 at 3:12pm Reply

  • Katie: Oh V, this was a great link! Thank you! Wouldn’t it have been a hoot to be able to attend? Good lord, I’m hungry after reading that article.

    The Aroma book is a wonderful read, though I too have to admit I used none of the recipes contained in it. But I loved paging through my library copy so much. June 21, 2006 at 6:06pm Reply

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