ft magazine: 2 posts

Does the gourmand perfume family have to include only dessert-like confections? In my new article for the Financial Times Magazine’s fragrance column, The Most Delicious Savoury Perfumes, I explain how salty and other savory notes can be used for a surprising effect and discuss a few of my favorite examples.

Most savoury gourmands aim for a subtle illusion – the tangy darkness of olives, the green sharpness of coriander leaves or the musky warmth of basmati rice. Fittingly, the biggest savoury gourmand launch came in 2010 with Womanity (from £38.50 for 30ml, second picture), another Thierry Mugler creation. The composition is built around caviar and fig, the briny nuance pushing against a backdrop of roasted hazelnuts, musk and woods. Like Angel, it provoked polarising reactions, though not the same level of infatuation. Please read the rest by clicking here.

The savory scent I would most love to smell in perfume is that of a baguette. A properly baked baguette, that is–wheaty, with caramelized, hazelnut like notes and creamy aftertaste. I love the hints of wheat in Olivia Giacobetti‘s fragrances like Frédéric Malle En Passant, L’Artisan Parfumeur Jour de Fête, and Le Petit de Guerlain, but the effect is still too subtle for what I have in mind.

Another idea I’d love explored in perfumes is bitter chocolate with crunchy salt crystals, one of my favorite treats.

Do you have favorite savory gourmands or favorite salty notes you would like to smell in perfume?

Photo via FT

Two weeks ago my husband and I had a picnic at the Brooklyn Botanic Gardens, one of the most serene spots in New York. The pink confetti of cherry petals kept getting caught in my hair and the sky looked a perfect robin egg blue. I felt lightheaded and happy, both from our surreptitious sips of well-concealed champagne and the fragrance of peonies and wisteria. Two weeks later, the cherry blossoms were swept away, the rains robbed the lilacs of their perfume, and the weekly routine of meetings and household chores threatened to suffocate me. Since I live by my nose, scent invariably becomes my escape. That’s how I became determined to find a perfume that would put me in a springtime mood no matter what the calendar month.

The Financial Times “How to Spend It” Magazine has published my article called The Myriad Scents of Spring. In this piece, I search for spring in the bottle and discuss a few of my favorite fragrances. Since our East Coast spring has slowly segued into summer, I already miss the perfume of cherry blossoms and bluebells.