Courtesy of Lush, a "how to" for Louise Bloor's Ylang Ylang Meringues. You can read more at What happens when food and fragrance collide?
Early recipes skewed toward desserts and decadent dishes. Sweet and savory bread puddings were particularly popular: One recipe called for sweetened almonds, rose water, bread, cream, egg, sugar, nutmeg, bone marrow, and “muske and amber grease.” As the trend of ambergris-enhanced recipes continued into the 18th century, medicinal drinks, gelatins, and posset (an ale-spiked hot custard drink) all featured the substance.
— Gastro Obscura takes a look at ambergris as a luxury food ingredient. Read more at Ambergris: Whale excrement once flavored ice cream. Hat tip to Shelly!
A lover of scents, Jeni Britton Bauer says she always wanted to be a perfumer. Instead, she opened an ice cream business which has created more than 200 flavors, including osmanthus and blackberry crackle and Bangkok peanut. Yet, her original ambitions are evident when she speaks about her passion for frozen treats.
— Jeni Britton Bauer of Jeni's Splendid Ice Creams talks to Entrepreneur (about ice cream, not perfume). Read more at From Perfumer Dreams to Queen of Ice Cream, This Entrepreneur Shares Her Secrets to Sweet Success.
Today, the fourth entry in our annual series on fragrance related holiday gifts. The subject: miscellaneous scented things that don’t fit into the other categories, including a few scented tea selections. As always, please add any of your own picks in the comments!
From By Kilian in collaboration with Fleur de Mal, a silk kimono featuring lace woven with perfumed threads. The scent— Kilian’s Love, Don’t Be Shy — should last through 4-5 hand washes. $595 at Fleur de Mal, where you can also find the matching scented panties, bra and lace cuffs…
The Art of Flavor: Practices and Principles for Creating Delicious Food might be as easily shelved with the biography of Winston Churchill in your living room as it is in the kitchen with the cookbooks. The Art of Flavor’s style is more that of a friendly textbook than a compilation of recipes. Don’t come to it for glossy photos of what you hope will be the main course of your next dinner party. Read it for an understanding of how to create the main course yourself.
Mandy Aftel and Daniel Patterson wrote The Art of Flavor. Perfume aficionados already know Aftel as a natural perfumer, author, and founder of Aftelier. A quick glance at the Aftelier website shows Aftel’s interest in food…