ukraine: 36 posts

Perfume Class 2020 : Flowers and Herbs

The Bois de Jasmin perfume seminar 2020 “Ukrainian Scent and Taste Adventure” is going to be special. Why Ukraine? Given the country’s incredible biodiversity and rich soil, Ukraine is one of the largest producers of aromatics, such as lavender, coriander, fennel, dill seed, sage, hyssop, mint, artemisia, caraway, pine, and beeswax. During my perfumery training, I came to understand that knowing where the ingredients come from is both thrilling and important. So, I want to share with you the professional techniques I’ve acquired during my studies. I would like to sharpen your sense of smell and bring you to the source of aromatic essences. Ukraine has an old and established tradition of folk medicine, and we will have the chance to learn about plants from a botanist and herbal specialist on site. Finally, I want you to discover different cultural traditions, foods and sights. Ukraine is the perfect destination for that.

Since we will be visiting Ukraine from June 2-9, 2002, we’ll experience summer at its most gorgeous. Hence, the theme of our perfume seminar will be Flowers and Herbs. Please note that unlike my other seminars, this one covers 8 days. My partner for this seminar is Nataliya Cummings of Experience Ukraine, who has been running tours for the past decade. She will take good care of us.

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Pumpkin Rice Pudding with a Millet Variation

The fall market in Ukraine is all about pumpkins–the delicate yellow squashes that resemble melons, orange rounds large enough to become Cinderella’s coach, elongated butternuts, green pebbly varieties with white flesh, and so much more. In the customary fashion of a Ukrainian market, the sellers offer small pieces of pumpkin to prove that theirs is the sweetest, the ripest and the most fragrant.

Sampling pumpkins at the market in Poltava, I realized that many varieties taste of violets. This floral-fruity note makes pumpkin an interesting ingredient in sweet and savory dishes. I like to roast pumpkin cubes tossed with garlic, chili and cumin as well as coated in honey and sprinkled with walnuts. I make minestrone with beans and bacon–or use pumpkin in delicate pureed soups with pears and cardamom. Its flavor is subtle, but it’s surprisingly assertive.

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Ukrainian Scent and Taste Adventure : June 2-9, 2020

Please join us on an exciting adventure in the spellbindingly beautiful region of Transcarpathia. Located in western Ukraine, Transcarpathia is famous for its mountains, wild flowers, artisanal crafts and food, and it will be the next venue for the Bois de Jasmin perfumery course.

Over 8 days, you will learn the basics of perfumery and perfume creation and how to hone your sense of smell, but you will also be immersed in Ukrainian flavors and scents.

We will travel from the capital city of Kiev all the way west to the historical city of Lviv, and along our journey we will cook, eat, smell, have fun and discover Ukraine’s many treasures, from UNESCO heritage sites to smoked pears!

And the best part is that you will be visiting Ukraine in June, the best season to experience its aromas, colors and tastes. You’ll understand Nikolai Gogol’s raptures over this season—“how luxuriously warm the hours when mid-day glitters in stillness and sultry heat…”–and why Ukraine for me is the place of eternal summer.

I’m partnering with Nataliya Cummings of the Experience Ukraine tour company. Nataliya, who is based in the UK, has been organizing highly sought after tours around the country for over a decade, and I’m thrilled about our joint project. We will show you the best of what Ukraine has to offer, while allowing you to combine your discoveries with perfumery workshops.

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Roses and Honey

Poltava, in central Ukraine, is famous for its honey. Every year the city and its environs host fairs celebrating honey in all its forms, and whenever I visit my grandmother, who is a Poltava native, I enjoy this sweet treat in gingerbreads, cakes, drinks and even savory dishes. One of the most beloved local pairings is first-of-the-season honey drizzled over cucumbers.

On a recent visit, I discovered yet another way to eat honey – infused with roses. It was heaven. So, for my recent FT column, The Fragrance of Honey and Roses, I’ve decided to recreate this combination and to find fragrances that are build around the rose-honey accord.

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Lilac Chronicles

When Asya, my great-grandmother, traveled, she always came back with a sapling wrapped in damp newspapers. Asya’s doctor prescribed for her mineral water treatments for her chronic kidney ailment, and she often went away to take cure. But I rather think that she was on a mission to collect as many flowering plants as possible. Once back, her suitcases thrown on the bench in the yard, she went into the garden–still in her heels and hat–and planted the drooping seedlings. Some wilted, but many took root, filling the air with their fragrance–roses, carnations, lilies, jasmine.

Asya’s favorite plant was lilac. She brought them from every trip, from every visit to a greenhouse or a flower market. When I can’t fall asleep at night, I often imagine the path into Asya’s garden flanked by two tall lilac trees that bend towards each other. I count the lilac varieties and try to remember their scent, but usually slumber overtakes me before I get past the tenth bush.

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