Aroma Scent Quotes

At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.

Antique pages were a scent that should be bottled up and sold to those who adored the aroma.

I believe in the flesh and the appetites; Seeing, hearing, feeling, are miracles, and each part and tag of me is a miracle. Divine am I inside and out, and I make holy whatever I touch or am touch’d from; The scent of these arm-pits, aroma finer than prayer; This head more than churches, bibles, and all the creeds.

The fragrance of white tea is the feeling of existing in the mists that float over waters; the scent of peony is the scent of the absence of negativity: a lack of confusion, doubt, and darkness; to smell a rose is to teach your soul to skip; a nut and a wood together is a walk over fallen Autumn leaves; the touch of jasmine is a night's dream under the nomad's moon.

Are You Ready for New Urban Fragrances? Yeah, I guess I'm ready, but listen: Perfume is a disguise. Since the middle ages, we have worn masks of fruit and flowers in order to conceal from ourselves the meaty essence of our humanity. We appreciate the sexual attractant of the rose, the ripeness of the orange, more than we honor our own ripe carnality. Now today we want to perfume our cities, as well; to replace their stinging fumes of disturbed fossils' sleep with the scent of gardens and orchards. Yet, humans are not bees any more than they are blossoms. If we must pull an olfactory hood over our urban environment, let it be of a different nature. I want to travel on a train that smells like snowflakes. I want to sip in cafes that smell like comets. Under the pressure of my step, I want the streets to emit the precise odor of a diamond necklace. I want the newspapers I read to smell like the violins left in pawnshops by weeping hobos on Christmas Eve. I want to carry luggage that reeks of the neurons in Einstein's brain. I want a city's gases to smell like the golden belly hairs of the gods. And when I gaze at a televised picture of the moon, I want to detect, from a distance of 239,000 miles, the aroma of fresh mozzarella.

The scent of these arm-pits is aroma finer than prayer...

Divine am I inside and out, and I make holy whatever I touch or am touched from; The scent of these arm-pits is aroma finer than prayer, This head is more than churches or bibles or creeds.

I’m barely human. I’m more like a creature; to me, everything gives off a scent! Thoughts, moments, feelings, movements, words left unsaid, words barely spoken; they all have a distinct sense, distinct fragrances! Both a smell and a touch! To inhale is to capture, to experience! I can perceive and I can “touch” in so many odd ways! And so I am made up of all these scents, all these feelings! An illumination of nerve endings!

The aroma of tea mixed with the scent of old books, leather chairs, and wool from the carpet in a soothing fusion.

I believed I could identify the scent of the sky as I stood there, a blue menthol fragrance similar to the scent of seawater that sprayed into my face when I first dove into the ocean. That initial scent was much more subtle than the ocean's heavy, fishy aroma; it was a whiff of salt and mint, just as I approached the water on a dive, that warned me that a more powerful scent would soon enter my nose. It was the scent I dreamed in. And it was the scent of that spring sky as I stood in my yard.

There is something about the aroma of fresh books that's totally intoxicating. A new book has a certain clean, crisp smell full of promise that is difficult to define. Sort of like the scent and feeling of just-washed bed linens at the moment you slide your legs between them.

The soft aroma of old worn cotton from a linen chest, the lingering smell of tobacco on an angora sweater; Jergen's hand lotion, sauteed green peppers and onions; the sweet, nutty smell of peanut butter and bananas, the oaken smell of good bourbon. A combination of lily of the valley, cedar, vanilla, and somewhere, the lingering of old rose. These smells are older than any thought. Mama, Teensy, Neecie, and Caro, each one of them had an individual scent, to be sure. But this is the Gumbo of their scents. This is the Gumbo Ya-Ya. This is the internal vial of perfume I carry with me everywhere I go.

An addition that takes time to depart, and sometimes, never leaves at all. A smell, a touch, thoughts, moments, feelings, movements, words left unsaid, words barely spoken; they all have a distinct sense, distinct fragrances! .... A pungent of cinnamon, an aroma of a rose, a summer breeze, a sweet smile like a per-fume that lingers on and on... endlessly.

If you stand near a blacksmith, you will get covered in soot, but if you stand near a perfume seller, you will carry an aroma of scent with you.

Without stories of progress, the world has become a terrifying place. The ruin glares at us with the horror of its abandonment. It’s not easy to know how to make a life, much less avert planetary destruction. Luckily there is still company, human and not human. We can still explore the overgrown verges of our blasted landscapes - the edges of capitalist discipline, scalability, and abandoned resource plantations. We can still catch the scent of the latent commons - and the elusive autumn aroma.

Winds shake the leaves and for a moment I smell smoke. I concentrate on the scent, but it vanishes into the aroma of rain and tree bark, the way one life can collapse into another and different people can stir within the same body, like bats thrashing inside a secret hollow.

But a smell shivered him awake. It was a scent as old as the world. It was a hundred aromas of a thousand places. It was the tang of pine needles. It was the musk of sex. It was the muscular rot of mushrooms. It was the spice of oak. Meaty and redolent of soil and bark and herb. It was bats and husks and burrows and moss. It was solid and alive - so alive! And it was close. The vapors invaded Nicholas' nostrils and his hair rose to their roots. His eyes were as heavy as manhole covers, but he opened them. Through the dying calm inside him snaked a tremble of fear. The trees themselves seemed tense, waiting. The moonlight was a hard shell, sharp and ready to ready be struck and to ring like steel. A shadow moved. It poured like oil from between the tall trees and flowed across dark sandy dirt, lengthening into the middle of the ring. Trees seem to bend toward it, spellbound. A long, long shadow...

The faint aroma of gum and calico that hangs about a library is as the fragrance of incense to me. I think the most beautiful sight is the gilt-edged backs of a row of books on a shelf. The alley between two well-stocked shelves in a hall fills me with the same delight as passing through a silent avenue of trees. The colour of a binding-cloth and its smooth texture gives me the same pleasure as touching a flower on its stalk. A good library hall has an atmosphere which elates. I have seen one or two University Libraries that have the same atmosphere as a chapel, with large windows, great trees outside, and glass doors sliding on noiseless hinges.

They wear their secrets like glittering diamonds, embroidery woven through their lavish buba tops and wrapped iro skirts. Their lies and lily-scented perfumes taint the honeyed aroma of sweet cakes I am no longer allowed to eat.

I smell it again, his scent. The calming aroma. The one that’s become my new favorite. I take a deeper breath.

There are new smells on the wind, the healthy scent of green and growing things, the way a summer day can smell, or a greenhouse, sugarsmooth aroma of budding trees and water flowing free across coarse and sparkling sand.

Tea was the order of the day, neat for the hardened drinker or containing a tot of whiskey for those who liked it watered down! Throughout the afternoon, the wonderful aroma of rosemary wafted throughout the cottage and I later discovered that Mrs Darley sprinkled the dried herb on her grill pan and, with the grill on a low heat, it scented the whole cottage, bringing a feeling of warmth and security to us all.

Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.

Whenever it rains, and its earthy scent -- the petrichor -- hits my senses, memories come flashing and I go back in time.

The gardenia is an enigma, its petals dusted with the creamy white purity of innocence, but its aroma is wildly seductive. How appropriate; for in the language of flowers, the gift of gardenias conveys the message of secret love. —DB

His sister Kat, her husband, Morgan Williams, have been plucked from this life as fast as his daughters were taken, one day walking and talking and next day cold as stones, tumbled into their Thames-side graves and dug in beyond reach of the tide, beyond sight and smell of the river; deaf now to the sound of Putney's cracked church bell, to the smell of wet ink, of hops, of malted barley, and the scent, still animal, of woolen bales; dead to the autumn aroma of pine resin and apple candles, of soul cakes baking.

Annie believed taste and aromas had the power to transport people from the present to other places. Sometimes this was a journey to a different mood, but it was also a form of time travel. For Annie, the subtlest whiff of freshly cut grass, or the essence of pine needles, a freshly risen cheese soufflé, the scent of a dog rose or a rain shower on autumn leaves, conjured up past summers.

What a shame the lilac flower jealously guards its aroma, refusing to share its magic. Relying on alchemy, a perfumer recalls its impression with a blend. Together, the essences of jasmine, ylang-ylang, neroli, and vanilla plot to mimic the fair lilac flower. —

I still dream in pictures and color, always the world of my childhood. I see the purple Judas trees at Easter lighting up the roadsides and terraces of the town. Ochre cliffs made of cinnamon powder. Autumn clouds rolling along the ground of the hills, and the patchwork of wet oak leaves on the grass. The shape of a rose petal. And my parents' faces, which will never grow any older. "But it is strange how scent brings it all back too. I only have to smell certain aromas, and I am back in a certain place with a certain feeling." The comforting past smelled of heliotrope and cherry and sweet almond biscuits: close-up smells, flowers you had to put your nose to as the sight faded from your eyes. The scents of that childhood past had already begun to slip away: Maman's apron with blotches of game stew; linen pressed with faded lavender; the sheep in the barn. The present, or what had so very recently been the present, was orange blossom infused with hope.

The library is dangerous— Don’t go in. If you do You know what will happen. It’s like a pet store or a bakery— Every single time you’ll come out of there Holding something in your arms. Those novels with their big eyes. And those no-nonsense, all muscle Greyhounds and Dobermans, All non-fiction and business, Cuddly when they’re young, But then the first page is turned. The doughnut scent of it all, knowledge, The aroma of coffee being made In all those books, something for everyone, The deli offerings of civilization itself. The library is the book of books, Its concrete and wood and glass covers Keeping within them the very big, Very long story of everything. The library is dangerous, full Of answers. If you go inside, You may not come out The same person who went in.

To release the tension in her chest, Miray took a big breath of the warm midsummer air. After the morning thunderstorm, it was filled with the sweet aroma of cedar trees and the earthy scent of moss. This old forest was the only place where she could be herself, never rejecting her as people did. Its leafy arms were always open.

He had discovered the scents and aromas of a spring that was eternally one day away.

Did you know that putting some dry tea bags in running shoes will absorb the musky scent while imparting some of the tea bag’s more pleasant aroma?

Roselyn adored the scent of sex, the wafting aroma of angel fontanels before they earn their halos.

When Martha stepped inside the library, she closed her eyes and inhaled the earthy, almond scent of the books. If she could bottle the aroma, she'd wear it as a perfume, L'eau de la Bibliotheque.

Endless love and voluptuous appetite pervaded this stifling nave in which settled the ardent sap of the tropics. Renée was wrapped in the powerful bridals of the earth that gave birth to these dark growths, these colossal stamina; and the acrid birth-throes of this hotbed, of this forest growth, of this mass of vegetation aglow with the entrails that nourished it, surrounded her with disturbing odours. At her feet was the steaming tank, its tepid water thickened by the sap from the floating roots, enveloping her shoulders with a mantle of heavy vapours, forming a mist that warmed her skin like the touch of a hand moist with desire. Overhead she could smell the palm trees, whose tall leaves shook down their aroma. And more than the stifling heat, more than the brilliant light, more than the great dazzling flowers, like faces laughing or grimacing between the leaves, it was the odours that overwhelmed her. An indescribable perfume, potent, exciting, composed of a thousand different perfumes, hung about her; human exudation, the breath of women, the scent of hair; and breezes sweet and swooningly faint were blended with breezes coarse and pestilential, laden with poison. But amid this strange music of odours, the dominant melody that constantly returned, stifling the sweetness of the vanilla and the orchids' pungency, was the penetrating, sensual smell of flesh, the smell of lovemaking escaping in the early morning from the bedroom of newlyweds.

He inhales: the aroma of wood, of lime, of something sweet and fibrous. Also a chalky, musky undertone. And the woman beside him: he can smell her hair and skin, one of which carries the faint scent of rosemary

Why a flower had become that, I had no idea. Something about flowers always made me think about the reproductive system.The scent of a rose—and any other flower—was like stuffing your nose into a vagina. What attracts bees to the aroma is the very reason flowers pollinate and continue to flourish. Smelling a flower was the equivalent to sniffing its reproductive organs.I shrugged and plucked the flower from its vase, pinning it to my lapel. This’ll do. I feel like such a pussy.

First, I see her catch the scent. It's a combination of many things; the Christmas tree in the corner; the musty aroma of old house; orange and clove; ground coffee; hot milk; patchouli; cinnamon- and chocolate, of course; intoxicating, rich as Croesus, dark as death. She looks around, sees wall hangings, pictures, bells, ornaments, a dollhouse in the window, rugs on the floor- all in chrome yellow and fuchsia-pink and scarlet and gold and green and white. It's like an opium den in here, she almost says, then wonders at herself for being so fanciful. In fact she has never seen an opium den- unless it was in the pages of the Arabian Nights- but there's something about the place, she thinks. Something almost- magical.

I lower my chin to smell the shirt again. I want to wear this forever, without washing it. His dark, spicy aroma consumes the material. I peek at him from the corner of my eye, wondering if he spots me catching a whiff or if he knows how addicting his scent is to girls.

Madame hesitated. I could see her natural suspicion at war with the scent that came from the box: the smoky, espresso scent of cacao; the hint of clove; of cardamom; of vanilla; the fleeting aroma of Armagnac- a fragrance like lost time; a bittersweetness like childhood's end.

Through the open drapes behind the nightstand, moonlight pouring through shadowy leaves fell haphazardly on the plastic bag full of shattered memories of his wife. He sat down on the bed, a dark silent gaze spreading over his face. Opening the bag released the flowery scent of licorice and violets—Summer’s signature perfume, Lolita Lempicka. He remembered she always said the aroma reminded her of childhood lullabies, fairies, and magic kingdoms. Matt buried his face in the tattered polo shirt she was wearing that day inhaling the faint trail of his lost love.

I just let the apples soak up the roses' scent." "You what?!" "This takes a teeny little while to do, but... first, you take the petals off the damask's and wash them gently. When you've washed a whole big fluffy pile of petals... you dump them all into a big pot of water! Let that boil down, and you get a sweet, pink rose syrup! While that was reducing, I lightly heated thin apple slices in an extract I made from boiled apple peels. Then I poured the rose syrup over them and let them soak for 30 minutes. That way the delicate pink color and sweet scent of the roses gently seeped into the apples. Just boiling the lot of them together into a mush like a barbarian is hardly royal, you know. An elegant and relaxing bath in rose-scented water. That is much more fitting for the Queen of Roses. If I had to give a name to perfect my new dessert, I'd call it... The Queen's Apple Tart!

A near half hour passed as Salvatore weaved his way through the winding tunnel, his steps slowing as he tilted back his head to sniff the air. The scent of cur was still strong, but he was beginning to pick up the distant scent of other curs, and…pure-blood. Female pureblood. Coming to a sharp halt, Salvatore savored the rich vanilla aroma that filled his senses. He loved the smell of women. Hell, he loved women. But this was different. It was intoxicating. “Cristo,” he breathed, his blood racing, an odd tightness coiling through his body, slowly draining his strength. Almost as if… No. It wasn’t possible. There hadn’t been a true Were mating for centuries. “Curs,” Levet said, moving to his side. “And a female pureblood.” “Si,” Salvatore muttered, distracted. “You think it’s a trap?” Salvatore swallowed a grim laugh. Hell, he hoped it was a trap. The alternative was enough to send any intelligent Were howling into the night. “There’s only one way to find out.” He moved forward, sensing the end of the tunnel just yards in front of him. “Salvatore?” Levet tugged on his pants. Salvatore shook him off. “What?” “You smell funny. Mon Dieu, are you…” With blinding speed, Salvatore grasped the gargoyle by one stunted horn and yanked him off his feet to glare into his ugly face. Until that moment, he hadn’t noticed the musky scent that clung to his skin. Merda. “One more word and you lose that tongue,” he snarled. “But…” “Do not screw with me.” “I do not intend to screw with anyone.” The gargoyle curled his lips in a mocking smile. “I am not the one in heat.

The sawdust flew. A slightly sweet fragrance floated in the immediate area. It was a sweet but subtle aroma, neither the scent of pine nor willow, but one from the past that had been forgotten, only to reappear now after all these years, fresher than ever. The workmen occasionally scooped up a handful of sawdust, which they put into their mouths and swallowed. Before that they had chewed on pieces of green bark that they had stripped from the cut wood. It had the same fragrance and it freshened their mouths, so at first that was what they had used. Now even though they were no longer chewing the bark with which they felt such a bond, the stack of corded wood was a very appealing sight. From time to time they gave the logs a friendly slap or kick. Each time they sawed off a section, which rolled to the ground from the sawhorse, they would say: 'Off with you - go over there and lie down where you belong.' What they were thinking was that big pieces of lumber like this should be used to make tables or chairs or to repair a house or make window frames; wood like this was hard to find. But now they were cutting it into kindling to be burned in stoves, a sad ending for good wood like this. They could see a comparison with their own lives, and this was a saddening thought. ("North China")

An infant’s scent seems to flip certain neural switches in the parents. The mother’s sense of smell gets completely rewired during pregnancy, so that the scent of her own infant becomes incredibly alluring. In the meantime, though, because the olfactory infrastructure is being overhauled, other wonderful aromas may smell disgusting. When

We walked into the arena together with him reaching out his arm and wrapping it around my waist. He pulled me into him, smelling the aroma around him. The scent was familiar like I was with him before. Although I was positive that I’d never seen this man, something still ached at me. Was it a longing of a piece of my past starting to take effect?

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Salmon Meunière, piping hot and steaming with the rich aroma of butter! Sautéed squid liver, boldly fragrant with the scents of garlic and soy sauce! And a gleaming mound of glittery salmon roe marinated in soy sauce! "It's a parade of the ultimate in gourmet ingredients! Somei Saito senpai has created a brand-new culinary gem with his Buttered Seafood Rice Bowl!

Tucked in the back of one of the shelves is a small bottle, rounded with a short neck and closed with a matching glass stopper. He picks it up carefully. It is heavier than he had expected. Removing the stopper, he is confused, for at first the scent and the sensation do not change. Then comes the aroma of caramel, wafting on the crisp breeze of an autumn wind. The scent of wool and sweat makes him feel as though he is wearing a heavy coat, with the warmth of a scarf around his neck. There is the impression of people wearing masks. The smell of a bonfire mixes with the caramel. And then there is a shift, a movement in front of him. Something grey. A sharp pain in his chest. The sensation of falling. A sound like howling wind, or a screaming girl.

He did not like perfumed women. He was, after all, a man of hints, of mere suggestions of aromas, something that reaches the nose, then slips away at once, returning and disappearing with each light breeze. He kept his distance from smells that forced themselves on him, proclaiming their presence. He was intrigued by scents that made him search after them, preferring the concealed and the veiled to the pronounced and prominent.

One morning she at last succeeded in helping him to the foot of the steps, trampling down the grass before him with her feet, and clearing a way for him through the briars, whose supple arms barred the last few yards. Then they slowly entered the wood of roses. It was indeed a very wood, with thickets of tall standard roses throwing out leafy clumps as big as trees, and enormous rose bushes impenetrable as copses of young oaks. Here, formerly, there had been a most marvellous collection of plants. But since the flower garden had been left in abandonment, everything had run wild, and a virgin forest had arisen, a forest of roses over-running the paths, crowded with wild offshoots, so mingled, so blended, that roses of every scent and hue seemed to blossom on the same stem. Creeping roses formed mossy carpets on the ground, while climbing roses clung to others like greedy ivy plants, and ascended in spindles of verdure, letting a shower of their loosened petals fall at the lightest breeze. Natural paths coursed through the wood — narrow footways, broad avenues, enchanting covered walks in which one strolled in the shade and scent. These led to glades and clearings, under bowers of small red roses, and between walls hung with tiny yellow ones. Some sunny nooks gleamed like green silken stuff embroidered with bright patterns; other shadier corners offered the seclusion of alcoves and an aroma of love, the balmy warmth, as it were, of a posy languishing on a woman’s bosom. The rose bushes had whispering voices too. And the rose bushes were full of songbirds’ nests. ‘We must take care not to lose ourselves,’ said Albine, as she entered the wood. ‘I did lose myself once, and the sun had set before I was able to free myself from the rose bushes which caught me by the skirt at every step.’ They had barely walked a few minutes, however, before Serge, worn out with fatigue, wished to sit down. He stretched himself upon the ground, and fell into deep slumber. Albine sat musing by his side. They were on the edge of a glade, near a narrow path which stretched away through the wood, streaked with flashes of sunlight, and, through a small round blue gap at its far end, revealed the sky. Other little paths led from the clearing into leafy recesses. The glade was formed of tall rose bushes rising one above the other with such a wealth of branches, such a tangle of thorny shoots, that big patches of foliage were caught aloft, and hung there tent-like, stretching out from bush to bush. Through the tiny apertures in the patches of leaves, which were suggestive of fine lace, the light

The sun was setting behind a line of trees; it cast a great bird's wing halfway across the field when she finally headed back towards the house. In the warm shade of the first enclosed garden, the datura plants were already releasing pulses of their heady night scent. The coffee aroma of earlier was now a burnt chocolate and earthy spice smell that would deepen with the night. Ellie felt a burning sensation in her nose, like mustard.

Already many of the memories of the previous two weeks had faded: the smell of that small hotel in St. Andrews; that mixture of bacon cooking for breakfast and the lavender-scented soap in the bathroom; the air from the sea drifing across the golf course; the aroma of coffee in the coffee bar in South Street. She should have noted them down. She should have said something about all that and the light and the hills with sheep on them like small white stones.

On past Jackson Square, the car rolled over the rough cobblestones until they reached the farmers market. The melee of sounds now combined with an assault of smells on the senses: the enticing aroma of fresh baguettes and croissants, followed instantly by the terrible reek of the fish market, then the bloody odor of the butcher’s market, and finally, at the end, the soothing, enticing chocolaty scent of ground chicory. And a hint of pralines, all sugary, with a waft of pecans.

The subtle scent of flowers was lost beneath the aroma of cooking meat and freshly cut fruit, heavy spices and mulled wine. A man in dark robes offered candied plums beside a woman selling scrying stones. A vendor poured steaming tea into short glass goblets across from another vibrant stall displaying masks and a third offering tiny vials of water drawn from the Isle, the contents still glowing faintly with its light. Every night of the year, the market lived and breathed and thrived. The stalls were always changing, but the energy remained, as much a part of the city as the river it fed on.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

A sweet aroma blooms in the mouth like a fresh flower, while the tongue dances with delight at the crispy crunchiness of the apple! Just one bite and I've already fallen into a fantasyland!" "Not only that, this fragrance! It's precisely what I thought! It's 'Damask Rose'!" "Damask rose? Like, actual roses?" "Yep! These roses right here. They're one of my favoritest flowers. They have such a pretty scent." Even out of the many thousands of rose varieties in the world, the Damask is renowned for its beautiful fragrance! In fact, some people even call it the 'Queen of Roses'! An ancient strain, it's said even Cleopatra enjoyed damask roses, sprinkling their petals in her bath.

Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box. Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.

By the time she had picked every visible corpse off her property, the heap included ants, beetles and cockroaches, different kinds of spiders, some bees, flies, a wasp, two fetid lizard skins and the brittle remains of their skeletons, six butterflies, a stick insect the length of her forearm, two dragonflies, a handful of crickets and other creatures that in the world of naming remained untitled. The collection measured a full hand deep. She paid no attention to the odour rising out of the bucket. The scent of decay was not offensive to her. It was the aroma of life refusing to end. It was the aroma of transformation. Such odour was proof that nothing truly ended, and she revelled in it as much as she did the cereus blossoms along the back wall of the house.

Moving on, while he wondered, the dark through which Mr. Lecky's light cut grew more beautiful with scents. Particles of solid matter so minute, gases so subtle, that they filtered through stopping and sealing, hung on the unstirred air. Drawn in with Mr. Lecky's breath came impalpable dews cooked out of disintegrating coal. Distilled, chemically split and reformed, they ended in flawless simulation of the aromas of gums, the scent of woods and the world's flowers. The chemists who made them could do more than that. Loose on the gloom were perfumes of flowers which might possibly have bloomed but never had, and the strong-smelling saps of trees either lost or not yet evolved. Mixed in the mucus of the pituitary membrane, these volatile essences meant more than synthetic chemistry to Mr. Lecky. Their microscopic slime coated the bushed-out ends of the olfactory nerve; their presence was signaled to the anterior of the brain's temporal lobe. At once, thought waited on them, tossing down from the great storehouse of old images, neglected ideas - sandalwood and roses, musk and lavender. Mr. Lecky stood still, wrung by pangs as insistent and unanswerable as hunger. He was prodded by the unrest of things desired, not had; the surfeit of things had, not desired. More than anything he could see, or words, or sounds, these odors made him stupidly aware of the past. Unable to remember it, whence he was, or where he had previously been, all that was sweet, impermanent and gone came back not spoiled by too much truth or exact memory. Volatile as the perfumes, the past stirred him with longing for what was not - the only beloved beauty which you will have to see but which you may not keep. Mr. Lecky's beam of light went through glass top and side of a counter, displayed bottles of colored liquid - straw, amber, topaz - threw shadows behind their diverse shapes. He had no use for perfume. All the distraction, all the sense of loss and implausible sweetness which he felt was in memory of women. Behind the counter, Mr. Lecky, curious, took out bottles, sniffed them, examined their elaborately varied forms - transparent squares, triangles, cones, flattened ovals. Some were opaque, jet or blue, rough with embedded metals in intricate design. This great and needless decoration of the flasks which contained it was one strange way to express the inexpressible. Another way was tried in the names put on the bottles. Here words ran the suggestive or symbolic gamut of idealized passion, or festive night, of desired caresses, or of abstractions of the painful allure yet farther fetched. Not even in the hopeful, miracle-raving fancy of those who used the perfumes could a bottle of liquid have any actual magic. Since the buyers at the counters must be human beings, nine of every ten were beyond this or other help. Women, young, but unlovely and unloved, women, whatever they had been, now at the end of it and ruined by years or thickened to caricature by fat, ought to be the ones called to mind by perfume. But they were not. Mr. Lecky held the bottle in his hand a long while, aware of the tenth woman.

This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together. And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.* "I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!" "Yup! That's right, sir. By the way, for this dish I experimented a little... ... and used Napoleon-Grade Cognac, which has even richer scents. There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.

Sound waves, regardless of their frequency or intensity, can only be detected by the Mole Fly’s acute sense of smell—it is a little known fact that the Mole Fly’s auditory receptors do not, in fact, have a corresponding center in the brain designated for the purposes of processing sensory stimuli and so, these stimuli, instead of being siphoned out as noise, bypass the filters to be translated, oddly enough, by the part of the brain that processes smell. Consequently, the Mole Fly’s brain, in its inevitable confusion, understands sound as an aroma, rendering the boundary line between the auditory and olfactory sense indistinguishable. Sounds, thus, come in a variety of scents with an intensity proportional to its frequency. Sounds of shorter wavelength, for example, are particularly pungent. What results is a species of creature that cannot conceptualize the possibility that sound and smell are separate entities, despite its ability to discriminate between the exactitudes of pitch, timbre, tone, scent, and flavor to an alarming degree of precision. Yet, despite this ability to hyper-analyze, they lack the cognitive skill to laterally link successions of either sound or smell into a meaningful context, resulting in the equivalent of a data overflow. And this may be the most defining element of the Mole Fly’s behavior: a blatant disregard for the context of perception, in favor of analyzing those remote and diminutive properties that distinguish one element from another. While sensory continuity seems logical to their visual perception, as things are subject to change from moment-to-moment, such is not the case with their olfactory sense, as delays in sensing new smells are granted a degree of normality by the brain. Thus, the Mole Fly’s olfactory-auditory complex seems to be deprived of the sensory continuity otherwise afforded in the auditory senses of other species. And so, instead of sensing aromas and sounds continuously over a period of time—for example, instead of sensing them 24-30 times per second, as would be the case with their visual perception—they tend to process changes in sound and smell much more slowly, thereby preventing them from effectively plotting the variations thereof into an array or any kind of meaningful framework that would allow the information provided by their olfactory and auditory stimuli to be lasting in their usefulness. The Mole flies, themselves, being the structurally-obsessed and compulsive creatures that they are, in all their habitual collecting, organizing, and re-organizing of found objects into mammoth installations of optimal functional value, are remarkably easy to control, especially as they are given to a rather false and arbitrary sense of hierarchy, ascribing positions—that are otherwise trivial, yet necessarily mundane if only to obscure their true purpose—with an unfathomable amount of honor, to the logical extreme that the few chosen to serve in their most esteemed ranks are imbued with a kind of obligatory arrogance that begins in the pupal stages and extends indefinitely, as they are further nurtured well into adulthood by a society that infuses its heroes of middle management with an immeasurable sense of importance—a kind of celebrity status recognized by the masses as a living embodiment of their ideals. And yet, despite this culture of celebrity worship and vicarious living, all whims and impulses fall subservient, dropping humbly to the knees—yes, Mole Flies do, in fact, have knees!—before the grace of the merciful Queen, who is, in actuality, just a puppet dictator installed by the Melic papacy, using an old recycled Damsel fly-fishing lure. The dummy is crude, but convincing, as the Mole flies treat it as they would their true-born queen.

He was behaving like an imbecile and a knave, yet he pressed his advantage. Employing only his greater size, by bending near and hovering, he worked her into the corner. A passer-by wouldn't have noted untoward conduct, but they were so confined that she couldn't flee. As it was, her hand instinctively rose, an ineffectual barrier, and she situated it in the middle of his chest where his pulse reverberated under her palm. "Do you mind?" she queried. A special musk wafted about her. If he'd been blindfolded and locked in a room with a hundred women, he could have picked her out by her distinct fragrance. The heady aroma called to his basest instincts, attracting and tempting him to experience her extraordinary charms. "Not a bit." "Oh, you are insufferable!" But she was laughing, her voice low and seductive and urging him on. In the past, he'd never spent time with females of her station, because he hadn't the patience to weather their prattling, but oddly, he found Lady Sarah to be outrageously sexy and absorbing, and he hung on every word that popped out of her desirable mouth.

We need to talk about that comment you just made. Something about how you won't attract notice?" "Yes. Well, what of it?" He put his hands on the dressing table, one on either side of her hips. His blue eyes pinned her, as surely as if she'd been a butterfly pinned to a board. "Like hell you won't attract notice," he said. "You have my notice." Maddie squirmed, trying to escape. "Really, we'll be late. We should be leaving." He didn't budge. "Not just yet." "But I thought you were in a hurry." "I have time for this." The words were a low growl that sank to her belly and simmered there. He leaned close enough that she could breathe in the scent of his clean hair and skin, along with the faint aromas of soap and starched linen. She'd never drawn a more arousing breath. "You may say you dinna want to attract notice. Well, I notice all of you." He tipped his head, letting his gaze saunter down her body. "In fact, I'm starting to fancy myself a sort of naturalist. One with verra particular interests. I'm becoming quite the expert in Madeline Eloise Gracechurch." "Logan..." "And lass, you canna stop me.

A fresh, uplifting mélange of Italian bergamot, mandarin, and raspberry that comprised the opening accord filled her nostrils with the carefree scents of spring. Her imagination soared with memories. The gardens of Bellerose, picnic baskets bursting with summer fruits on sunny Mediterranean beaches, summers spent on the Riviera, yacht parties, and the casino in Monte Carlo. The plain little bottle held the essence of the happy life she had known. She inhaled again, closed her eyes, and allowed her mind to wander, to visualize the images the aroma evoked. Excitement coursed through her veins. She imagined a glamorous, luxurious lifestyle of exotic locales, mysterious lovers, sandy beaches, glittering parties, elegant gowns, and precious jewels. And amid it all, sumptuous bouquets of fabulous flowers, enchanting and romantic, intense aromas of pure, bridal white jasmine and sultry tuberose, and the heady, evocative aroma of rose. Seductive spices, clove with musk and patchouli, smoothed with sandalwood and vanilla, elegant and sensual, like a lover in the night. And finally, she realized what was missing. A strong, smooth core, a warm amber blend that would provide a deep connection to the soul. Love.

They look like glittering golden cubes!" "And they're melting across the chicken breasts?!" "Wait a minute... OH! MORPHING FURIKAKE RICE!" "WELL, WELL! WHAT HAVE WE HERE?!" "The chicken's already savory and robust aroma... ... is growing even richer and stronger!" "A Furikake topping? At a glance, these look like cubes of some variety of aspic..." "The First and Second Seats were already over the moon about this dish." "Are you saying it is now even more delicious?!" "Aah! Unbelievable! Already the rich scent of roasted chicken tickles the nose!" "Hmph..." "This...? This flavor! I can hardly believe it! The warmth of the chicken has caused the aspic cubes to begin melting into a thick jelly... ... adding new and luxuriant layers to both the flavor and the texture of the dish! The salty savoriness of its flavor seeps quietly into the crispy rice crackers... ... while the scrambled-egg sauce is infused with an even more decadently creamy texture! "The sheer perfect balance of the dish is positively divine! Flavors clash and meld, amplifying and accenting each other in complete harmony! What creative originality! Who would have thought that one simple addition would add so much depth and complexity to the entire dish?!

The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

I can smell fennel, lemongrass and cinnamon. But there's something more... something that ties those three spices together. What is this powerful aroma underneath it all? "'Holy basil'! And he used fresh leaves!" Holy... ... basil? "It's a spice native to Southeast Asia and sacred to the Hindu religion. Just one whiff of it... ... sends a refreshing sensation throughout the entire body. In Ayurvedic medicine, it's even considered an elixir of life!" *Ayurveda is the name of Hindu traditional medicine in which proper diet plays a large role.* "Really? What an amazing spice!" "However... ... holy basil rarely makes it to Japan while still fresh! It should be nearly impossible to procure! How on earth did you get it?!" "Oh, that? We raise it year-round for our seminar. And how do we cultivate it? Well... that's a trade secret." "What?! He raises his own uber-rare spices?!" "That's the Shiomi seminar for you." ""Shiomi"? They must mean Professor Jun Shiomi, the academic expert on spices!" "Man, this scent is not just powerful, it's addictive! But that's not the only thing going on in this dish. There's something else, something that spurs you on to the next bite... tartness? Yogurt!" "Good guess, Yukihira. Holy basil is so strong it can easily overpower all other spices if you aren't careful. But adding in yogurt mellows it out." Not only that, the spices he used have the curcumin compound, which is known to aid the liver in detoxifying the blood. That together with the lactic acids in yogurt increases how well the body absorbs it!

DICAEOPOLIS Why, what has happened? AMPHITHEUS I was hurrying to bring your treaty of truce, but some old dotards from Acharnae(1) got scent of the thing; they are veterans of Marathon, tough as oak or maple, of which they are made for sure—rough and ruthless. They all started a-crying: "Wretch! you are the bearer of a treaty, and the enemy has only just cut our vines!" Meanwhile they were gathering stones in their cloaks, so I fled and they ran after me shouting. f(1) The deme of Acharnae was largely inhabited by charcoal-burners, who supplied the city with fuel. DICAEOPOLIS Let 'em shout as much as they please! But HAVE you brought me a treaty? AMPHITHEUS Most certainly, here are three samples to select from,(1) this one is five years old; take it and taste. f(1) He presents them in the form of wines contained in three separate skins. DICAEOPOLIS Faugh! AMPHITHEUS Well? DICAEOPOLIS It does not please me; it smells of pitch and of the ships they are fitting out.(1) f(1) Meaning, preparations for war. AMPHITHEUS Here is another, ten years old; taste it. DICAEOPOLIS It smells strongly of the delegates, who go around the towns to chide the allies for their slowness.(1) f(1) Meaning, securing allies for the continuance of the war. AMPHITHEUS This last is a truce of thirty years, both on sea and land. DICAEOPOLIS Oh! by Bacchus! what a bouquet! It has the aroma of nectar and ambrosia; this does not say to us, "Provision yourselves for three days." But it lisps the gentle numbers, "Go whither you will."(1) I accept it, ratify it, drink it at one draught and consign the Acharnians to limbo. Freed from the war and its ills, I shall keep the Dionysia(2) in the country. f(1) When Athens sent forth an army, the soldiers were usually ordered to assemble at some particular spot with provisions for three days. f(2) These feasts were also called the Anthesteria or Lenaea; the Lenaem was a temple to Bacchus, erected outside the city. They took place during the month Anthesterion (February).

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

The Outer Cape is famous for a dazzling quality of light that is like no other place on Earth. Some of the magic has to do with the land being surrounded by water, but it’s also because that far north of the equator, the sunlight enters the atmosphere at a low angle. Both factors combine to leave everything it bathes both softer and more defined. For centuries writers, poets, and fine artists have been trying to capture its essence. Some have succeeded, but most have only sketched its truth. That’s no reflection of their talent, because no matter how beautiful the words or stunning the painting, Provincetown’s light has to be experienced. The light is one thing, but there is also the way everything smells. Those people lucky enough to have experienced the Cape at its best—and most would agree it’s sometime in the late days of summer when everything has finally been toasted by the sun—know that simply walking on the beach through the tall seagrass and rose hip bushes to the ocean, the air redolent with life, is almost as good as it gets. If in that moment someone was asked to choose between being able to see or smell, they would linger over their decision, realizing the temptation to forsake sight for even one breath of Cape Cod in August. Those aromas are as lush as any rain forest, as sweet as any rose garden, as distinct as any memory the body holds. Anyone who spent a week in summer camp on the Cape can be transported back to that spare cabin in the woods with a single waft of a pine forest on a rainy day. Winter alters the Cape, but it doesn’t entirely rob it of magic. Gone are the soft, warm scents of suntan oil and sand, replaced by a crisp, almost cruel cold. And while the seagrass and rose hips bend toward the ground and seagulls turn their backs to a bitter wind, the pine trees thrive through the long, dark months of winter, remaining tall over the hibernation at their feet. While their sap may drain into the roots and soil until the first warmth of spring, their needles remain fragrant through the coldest month, the harshest storm. And on any particular winter day on the Outer Cape, if one is blessed enough to take a walk in the woods on a clear, cold, windless day, they will realize the air and ocean and trees all talk the same language and declare We are alive. Even in the depths of winter: we are alive. It

The village square teemed with life, swirling with vibrant colors and boisterous chatter. The entire village had gathered, celebrating the return of their ancestral spirit. Laughter and music filled the air, carrying with it an energy that made Kitsune smile. Paper lanterns of all colors floated lazily above, their delicate glow reflecting on the smiling faces below. Cherry blossoms caught in the playful breeze, their sweet, earthy scent settling over the scene. At the center, villagers danced with unbridled joy, the rhythm of the taiko drums and the melody of flutes guiding their steps. To the side, a large table groaned under the weight of a feast. Sticky rice balls, steamed dumplings, seaweed soup, sushi, and more filled the air with a mouthwatering aroma. As she approached the table, she was greeted warmly by the villagers, who offered her food, their smiles genuine and welcoming. She filled a plate and sat at a table with Goro and Sota, overlooking the celebration. The event brought back a flood of memories of a similar celebration from her childhood—a time when everything was much simpler and she could easily answer the question who are you? The memory filled her heart with a sweet sadness, a reminder of what she lost and what had carved the road to where she was now. Her gaze fell on the dancing villagers, but she wasn’t watching them. Not really. Her attention was fully embedded in her heart ache, longing for the past, for the life that was so cruelly ripped away from her. “I think... I think I might know how to answer your question,” she finally said, her voice soft and steady, barely audible over the cacophony of festivity around them. “Oh?” Goro responded, his face alight with intrigue. “I would have to tell you my story.” Kitsune’s eyes reflected the somber clouds of her past. Goro swallowed his bite of food before nodding. “Let us retire to the dojo, and you can tell me.” They retreated from the bustling square, leaving behind the chaos of the celebration. The sounds of laughter and chatter and drums carried away by distance. The dojo, with its bamboo and sturdy jungle planks, was bathed in the soft luminescence of the moonlight, the surface of its wooden architecture glistening faintly under the glow. They stepped into the silent tranquility of the building, and Kitsune made her way to the center, the smooth, cool touch of the polished wooden floor beneath her providing a sense of peace. Assuming the lotus position, she calmed herself, ready to speak of memories she hadn’t confronted in a long time. Not in any meaningful way at least. Across from her, Goro settled, his gaze intense yet patient, encouraging her with a gentle smile like he somehow already understood her story was hard to verbalize.

I was in a copse of pine trees, and the pine was overpowering my scent. The pheromones of the big cat mingled with the pine and I spun around. I was smelling and looking for the flash of white, but I couldn’t see it. I grew angry and I pawed at the earth. The aroma of the soil cleansed my nose as I leaned down and sniffed deeply. I slowly closed and opened my eyes. As I looked ahead I saw something. There, further on, I had another glimpse of the large white cat. She was stopped and her hindquarters were in the air. I stared, trying to figure out what she was doing. Her forepaws and head were on the ground, but her hind was wiggling. She was next to a tree, marking it, so I slowly paced in a zigzag pattern as I walked close to her. I was being cautious because poachers had been known to employ shifters to entice real animals in the wild. She turned her head and growled at me. I took it as an invite to come closer. I ran up to her and started circling. She was an albino panther as I thought. I paced closer, breathing deep. I was in the middle of Ohio, outside of a lost cougar and a few bobcats there were no big cats here, at least not counting lycanthropes, and this creature didn’t smell like one of those. Her rump almost wagged in anticipation, and I felt my tiger body respond. I circled her, taking a swipe in her direction to see if she was going to respond negatively to me. The pink eyes followed me and she growled. I walked up to her, sniffed her face and neckline. I didn’t smell any other male on her, and I walked to her raised rump. Burying my nose in her groin I smelled deeper, and she shifted her body. I felt it before I could see it. She was shifting, changing from albino panther to human. I sat on my hindquarters as I watched. Her white fur seemed to melt from her, sliding upwards, starting with her back legs. The flesh and fur on her feet slid forward, leaving human feet and calves. It was fully fleshed, unlike some lycanthrope changes when they’re younger. The calves of her legs appeared, and slowly slid up. The panther flesh was sliding forward, slowly and methodically. Across her ass and groin, now lower back and stomach. The pheromones I smelled earlier were coming from her, the human form. I stood and started pacing behind her, and her panther head shook in a very human gesture. I stopped, fighting the desire to lean forward and lick her wetness with my large tongue. The flesh was sliding forward and as her teats turned into breasts, I growled in need. Next were her shoulders and arms, then her head and hands. As the transformation ended, there was a pile of fur and flesh lying in front of her. Her human form was beautiful; a full figured woman with long white hair, that was perfectly natural. She looked to be in her early forties, but didn’t have a line on her face that she didn’t want. In the corners of her eyes were small, but beautiful, crow’s feet, laugh lines surrounded her mouth. She laid out with her former form under her, laying on it, propped up by her elbows. She smiled with the confidence of someone who was used to being in charge. Her long hair flowed around her shoulders, framing her body. She reminded me of someone, but I couldn’t figure out who.

JULEKAKE Julekake means Yule Cake or Christmas Cake. Every Scandinavian family has their favorite version, usually baked by Mor Mor (Grandmother), who is always present, even if she’s passed on. This cake should never be prepared alone. Stand beside someone you love as you cut the citron into chunks and blend it with the flour, cardamom, fruits, butter, eggs, yeast and sugar. The scent of cardamom will fill you with nostalgia as the aroma of baking fills the house. Moist and tender, topped with gjetost (Scandinavian goat cheese) and a pat of butter, this is the holiday treat we wait all year for. Turn on the oven for 10 minutes at 150 degrees F, then shut it off but keep the door closed. This is where you’ll set the dough to rise. Use a big wide mixing bowl to blend together: 5 cups white flour 1 tablespoon cardamom 2 cups candied fruit and citron 11/2 cups raisins In a pan, blend: 2 cups milk, scalded (can be done on the stove or in the microwave) 1 cup sugar, dissolved in the scalded milk 1 cup butter, melted in the scalded milk Cool to lukewarm. Combine a little of the milk with: 1 packet active dry yeast When dissolved, add it to the rest of the milk mixture. Then add everything to the flour mixture to make a soft dough. Add enough flour to create a pliable dough that doesn’t stick to the sides of the bowl. Turn it out onto a lightly floured surface and knead further. Place in a buttered bowl and turn it over once, so the oiled side is up. Place a dish towel over the top, and set the bowl in the warm oven for a half hour to 45 minutes. Punch down and knead again. This time, separate the dough into two loaves or rounds. Cover with a dish towel again, and let it rise once more for a half hour to 45 minutes. Once risen, bake in a 400 degree oven for 30-40 minutes. Place a piece of foil over the tops after about 25 minutes if it gets too dark. Source: Adapted from Christmas Customs Around the World by Herbert H. Wernecke (1959)

Already many of the memories of the previous two weeks had faded: the smell of that small hotel in St. Andrews; that mixture of bacon cooking for breakfast and the lavender-scented soap in the bathroom; the air from the sea drifting across the golf course; the aroma of coffee in the coffee bar in South Street. She should have noted them down. She should have said something about all that and the light and the hills with sheep on them like small white stones.

Goodnight, Sam." Sam took a deep breath and tried to settle himself. It did not good, instead he inhaled a hint of her vanilla perfume mixed with the smell of sea salt. He couldn't help himself. His mind drifted. He longed to buy his face in her neck and breathe it in. Instead he made due with taking deep breathes as the spicy aroma engulfed him. After a while he realized this wasn't working for him, her signature scent stimulated him and forced him to long for her. He tried counting backwards from a hundred. Maybe that would work to level off his arousal so he could get some sleep. Just lying there thinking about her cologne or the fact that he could simply reach out and touch her body was enough to keep him hard all night. And frustrated...ninety-five, ninety-four, ninety-three.

There was an odor about him which I could not help but be aware of. It was a mélange of bay rum, wet ashes and tabac gris, tinctured with a dash of some elusive, elegant perfume. Later these would resolve themselves into one unmistakable scent—the aroma of death.

This is perfect!" Otto exclaimed, opening the book and inhaling its pages. I took this as yet another sign that he was indeed my kindred spirit - is there any aroma sweeter than the musty scent of a book?

So, putting aside the yucky ones, the positive smells of a dog for me are the next-day cold-stew smell of his meaty food, and the aroma of a roasted chicken right out of the oven, which will have him running to the kitchen like a rocket. The dry seed and hay hum of a pet shop, and the sickly rotting meat of his treats. Grassy fresh air and mud on long winter walks. The rubbery tang of the toys he likes to brutalize. The worn-in leather of his collar and lead. The sweet, musty smell of his velvety ears, which I love to stroke, and yes, I admit it, I kiss them. My scents for a dog are (a bit of a challenge in all honesty, but it's fun to stretch yourself sometimes!): Barbour For Him by Barbour Grass by The Library of Fragrance Dirt by The Library of Fragrance Cuir de Russie by Chanel Piper Leather by Illuminum Mûre et Musc by L'Artisan Parfumeur

As for the smells I associate with her, I was a bit of a swot too, so I love all the stationery aromas: the woody/metallic aroma of pencil shavings, the flat winey smell of ink, the sticky sweetness of a leaking biro and- my favorite- the almost talcum-powder softness of a new exercise book. For her veggie diet there is the powerful grassiness of leafy vegetables, the caramel of sweet potatoes, carrots and beetroots roasting, and the sulfurous note of brassicas. The nutty starchiness of brown rice and other whole grains. The green tang of fresh herbs, warm ginger. The bite of garlic and the spiciness of coriander seeds, cardamom, turmeric and chili. White flowers for her youthful freshness and lemon for her mental sharpness. So my scents for a daughter are: Gold Heart v. 4 by Map of the Heart Botanical Essence No. 20 Rose by Liz Earle (it has a carrot seed note in it) Wild Green by Bronley White Musk by The Body Shop Neroli by Annick Goutal Cristalle by Chanel

They knelt on the carpet of grass, damp with dew. Sofia glanced around, taking solace in her garden. Realizing she might never see it again, she closed her eyes and inhaled the delicate aromas of her luscious red roses, the creamy white honeysuckle, and her favorite, mounds of lilac bushes that blazed purple every spring.

The aroma of garlic and saffron wafted through the air from a corner café. When they approached the boulangerie, Danielle detected the sweet scent of calissons d'Aix, the almond cookies she had loved as a girl. "Let's stop." In the bakery Philippe selected fresh breads, including brioche and Danielle's favorite, fougassette, a flat bread made with orange blossom water.

My eyes widened at this jungle of freshness, the earth on the ground. The back wall, around thirty feet high, burst with terra-cotta pots filled with every herb imaginable- basil, thyme, coriander, parsley, oregano, dill, rosemary, and lavender. There were tomatoes of almost every variety beaming with colors of red, dark purple, yellow, and green. Lemon trees. Avocados. Lettuces, like roquette and feuille de chêne. Zucchinis and eggplants. Fennel, celeriac, artichokes, and cucumbers. Leeks, asparagus, cabbages, and shallots, oh my. I exhaled a happy breath. This explosion of color, this climate-controlled greenhouse, was every chef's idea of heaven. I ran my hands over the leaves of a cœur de bœuf tomato plant and brought my fingers to my nose, breathing in the grassy and fragrant aroma, an unmistakable scent no other plant shared. All of the smells from my summers in France surrounded me under one roof. As the recipes Grand-mère taught me when I was a child ran through my head, my heart pumped with happiness, a new vitality. I picked a Black Krim, which was actually colored a reddish purple with greenish brown shoulders, and bit into it. Sweet with just a hint of tartness. Exactly how I summed up my feelings.

Until the war had broken out, there had been some sort of order in the strange and complex mixture of the four disparate peoples crowded into the little valley, all calling themselves Bosnians. They celebrated separate holidays, ate different foods, feasted and fasted on different days, yet all depended on one another, but never admitted it. They had lived amidst an ever present, if dormant, mixture of hatred and love for each other. The Muslims with their Ramadan, the Jews with Passover, the Catholics with Christmas, and the Serbs with their Slavas- each of them tacitly tolerated and recognised the customs and existence of others. With suckling pigs turned on spits in Serbian houses, giving off a mouth-watering fragrance, kosher food would be eaten in Jewish homes, and in Muslim households, meals were cooked in suet. There was a certain harmony in all this, even if there was no actual mixing. The aromas had long ago adjusted to one another and had given the city its distinctive flavor. Everything was "as God willed it." But it was necessary to remove only one piece of that carefully balanced mosaic and that whole picture would fall into its component parts which would then, rejoined in an unthinkable manner, create hostile and incompatible entities. ‏Like a hammer, the war had knocked out one piece, disrupting the equilibrium.

Until the war had broken out, there had been some sort of order in the strange and complex mixture of the four disparate peoples crowded into the little valley, all calling themselves Bosnians. They celebrated separate holidays, ate different foods, feasted and fasted on different days, yet all depended on one another, but never admitted it. They had lived amidst an ever present, if dormant, mixture of hatred and love for each other. The Muslims with their Ramadan, the Jews with Passover, the Catholics with Christmas, and the Serbs with their Slavas- each of them tacitly tolerated and recognised the customs and existence of others. With suckling pigs turned on spits in Serbian houses, giving off a mouth-watering fragrance, kosher food would be eaten in Jewish homes, and in Muslim households, meals were cooked in suet. There was a certain harmony in all this, even if there was no actual mixing. The aromas had long ago adjusted to one another and had given the city its distinctive flavor. Everything was "as God willed it." But it was necessary to remove only one piece of that carefully balanced mosaic and that whole picture would fall into its component parts which would then, rejoined in an unthinkable manner, create hostile and incompatible entities. ‏Like a hammer, the war had knocked out one piece, disrupting the equilibrium. Wartime turned differences into outright hatred and instead of blaming the foreign enemy for all their hardships, people blamed their nearest neighbours, which, in turn, represented an invaluable favour to the true enemy of all.

Truffle fruiting bodies house thriving communities of bacteria and yeasts—between a million and a billion bacteria per gram of dry weight. Many members of truffles’ microbiomes are able to produce the distinctive volatile compounds that contribute to truffles’ aromas, and it is likely that the cocktail of chemicals that reaches your nose is the work of more than a single organism. The chemical basis of truffles’ allure remains uncertain. In 1981, a study published by German researchers found that both Piedmont white truffles (Tuber magnatum) and Périgord black truffles (Tuber melanosporum) produced androstenol—a steroid with a musky scent—in non-negligible quantities. In pigs, androstenol functions as a sex hormone. It is produced by males and prompts the mating posture in sows.

I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.

Nutmeg." Claudia grabbed the bottle and screwed the cap back on. The story was still filtering through me when a new scent exploded forth. "Orris root," Claudia said, tapping the new bottle on the table. "Am I going too fast for you?" "No," I lied. "Good." Linden blossom. Tonka bean. Benzoin. The smells came at me, little glass missiles fired across the table in rapid succession. "The point is speed and precision," Claudia said. She pushed a stack of papers toward me, the pages divided into rows and columns. "Put each scent in a category. Fresh, floral, woody, spicy, animal, marine, fruity. You need to recognize them instantly, without thinking." The bottles started again, and the world turned into charts and rows, filled with an onslaught of strange names. Litsea cubeba. Frangipani. Neroli. Tagette. Orange broke into pieces, became pettigrain, bergamot, tangerine, mandarin, bitter, sweet, and blood. Pepper was black, green, or pink. Mint was winter, spear, or pepper.

There stands upon the horizon a new figure of self yet to be unfolded that one must...honor. All of this will be the same, but it will look and feel different upon one’s return—it is important to know this now. One can stand upon a ridge high above the valley, upon a formation of jutting rocks and look over the precipice of what one has known. Even in its multitude of permutations, all looks familiar: the mountains, the fields, the skies—all of it connected to one’s eyes as though by invisible threads. The idea of breaking free from them is now rather troubling. Do those threads have the tensility to endure the stretch of a journey? Will these specters of recognition remain immutable and intact and hitched to the undulating satchel through one’s peregrinations to yet unseen territories, or do these delicate snares snap, relegating these identities only to the wake, sequestered in their purity even from one’s keenest reminiscence? Irrespective of the case, one should assume there to be a reconstitution of both identifier and identified over this inexorable trek—the unyielding essence of each layered, nevertheless, by the sediment of accumulating circumstance until there exists an uncertainty when they meet again. The landscape of then is a petrified visage—the organic layers of tree barks are supplanted by crystalized molds of mineral simulacrum, grass stalks of ages ago have dried and yellowed, autumn blossoms breathe new scents unaware of previous aromas whose places they now occupy, ambling figures have crumbled to bone whistles stacked in cylinders in muted sarcophagi with their predecessors. Faces meet landscapes—there is a vague recognition between the overlapping partners, an attempt at translation to identify elements once apprehended, but inevitably no solution is available in the moment that can bridge pristine artifacts with reconfigured forms.

When Martha stepped inside the library, she closed her eyes and inhaled the earthy, almond scent of the books. If she could bottle the aroma, she’d wear it as a perfume, L’eau de la Bibliothèque.

The discoveries in this wonderful cabinet of dreams, the scents of all the new and old books, the aroma of their experiences and promises, their curses and prophesies, of the hands in which they had rested, the care with which the paper manufacturer, printer and binder had worked on them, the ink with which they were printed, the glue, the cloth, the leather, the covers and dust-jackets, the stitching, the ribbons and the tissue paper. No perfumery could produce as perfect a blend from the interplay of countless aromas as a bookshop, in which old and new works were arranged with love.

Ode to Bees Multitude of bees! in and out of the crimson, the blue, the yellow, of the softest softness in the world; you tumble headlong into a corolla to conduct your business, and emerge wearing a golden suit and quantities of yellow boots. The waist, perfect, the abdomen striped with dark bars, the tiny, ever-busy head, the wings, newly made of water; you enter every sweet-scented window, open silken doors, penetrate the bridal chamber of the most fragrant love, discover a drop of diamond dew, and from every house you visit you remove honey, mysterious, rich and heavy honey, thick aroma, liquid, guttering light, until you return to your communal palace and on its gothic parapets deposit the product of flower and flight, the seraphic and secret nuptial sun! Multitude of bees! Sacred elevation of unity, seething schoolhouse. Buzzing, noisy workers process the nectar, swiftly exchanging drops of ambrosia; it is summer siesta in the green solitudes of Osorno. High above, the sun casts its spears into the snow, volcanoes glisten, land stretches endless as the sea, space is blue, but something trembles, it is the fiery, heart of summer, the honeyed heart multiplied, the buzzing bee, the crackling honeycomb of flight and gold! Bees, purest laborers, ogival workers fine, flashing proletariat, perfect, daring militia that in combat attack with suicidal sting; buzz, buzz above the earth's endowments, family of gold, multitude of the wind, shake the fire from the flowers, thirst from the stamens, the sharp, aromatic thread that stitches together the days, and propagate honey, passing over humid continents, the most distant islands of the western sky. Yes: let the wax erect green statues, let honey spill in infinite tongues, let the ocean be a beehive, the earth tower and tunic of flowers, and the world a waterfall, a comet's tail, a never-ending wealth of honeycombs! Pablo Neruda, Odes to Common Things. (Bulfinch; Illustrated edition, May 1, 1994)

Newton, though, stunk to high heaven of Nerd: an astringent and unmistakable aroma, a mingling of airless basements and dank library corners and tree forts built for solitary habitation, of dust smoldering inside personal computers, the licorice tang of asthma puffer mist and the vaguely narcotic smell of model glue—the ineffable scent of isolation and lonely forbearance.

The Baxter house sparkled with multicolored lights and evergreen garlands draped with icicles. The piney scent of a real Christmas tree mixed with the aroma of cinnamon from the gingerbread cookies reminded me of . . . nothing. Christmas Eve was not like this in Cuba.

Mala was troubled. Was this the day when she would either put an end to their trysts or tell Ambrose about the heavy hand with which her father ruled her life? Ambrose breathed in the sugary aroma of her sweat. Her scalp had a faint scent of coconut oil. Even though he wore a concoction of clove oil, bay leaves and cardamom, the natural fragrance of his sweet-and-tangy skin rose from his shirt. She knew now the taste of his skin by its smell. She pressed her face against his chest. He didn't smell like her father, of rum and stale genitals, the shrill severity of soured secretions. Ambrose brought his lips down to her temples and she closed her eyes and lifted her head.