Whereas a perfumer can invent commercially successful aromas that are totally nonrepresentational—a Pollock in a crystal bottle—the flavorist must still respect the deeply held conservatism that people tend to hold when it comes to putting food in their mouths.
From The Taste Makers, about flavorists working at Givaudan, in the New Yorker. Many thanks to Kevin for the link!
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Just finished reading this an additional wiki info about Givaudan.
Knocks the magic out of the perfume and flavour industry…
I suppose it does…and certainly makes me think about food in a different way.
I know this isn’t the place for this, Robin, but look at what ForbesWomen wrote about Halle! Halle has a new fragrance coming out next year!
http://mobile.forbes.com/device/article.php?CALL_URL=http://www.forbes.com/2009/11/17/celebrity-product-launch-perfume-forbes-woman-leadership-halle-berry.html?
I was just reading that! Pure Orchid, and then another if she keeps doing well. Really glad her first one sold, it was a great scent.