“Mandy brought language to things I didn’t even know how to describe,” Patterson says. “The language of food and verbal language are so different. I always knew these things, but now I think about them in a more structured way. It made me find better taste solutions quicker.”
This tiny museum manages to contain the olfactory history of the world: hundreds of natural essences, raw ingredients and antique tinctures gathered from every corner of the globe, and all available for visitors to smell. [...] Spending an hour in here, which is what one is allotted with the purchase of a $20 ticket, is an emotional journey of inhaling odors that conjure ancient civilizations and one’s own past.
— The New York Times writes about Mandy Aftel's Aftel Archive of Curious Scents in Berkeley. Read more at A Little Cottage Where You Can Smell the Natural History of Perfume.
What is it: two tickets to visit the Aftel Archive of Curious Scents in Berkeley, California. You must sign up for your timed visit by July 1, 2018 (you don’t have to visit by then, but you have to arrange for your tickets by then), so if you don’t think you’ll have a chance to be in Berkeley during 2017 or 2018, it probably doesn’t make sense to enter.
How do I get it: For a chance to win, leave a comment on the website telling me what you’d like to see most at the museum — the stash of a hundred year old oils from Rimmel Perfumes? The antique fragrance books? Or do you just want the chance to smell things from the collection of 300+ natural essences? (Or, really, just say anything. If you don’t say anything there’s no way to enter.)
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New and upcoming perfume books for 2017: The Art of Flavor: Practices and Principles for Creating Delicious Food by Mandy Aftel and Daniel Patterson, Smothering the Savage and An Imperfect Mimic by Avery Gilbert, Eisenberg Originals: The Golden Years of Fashion, Jewelry, and Fragrance, 1920s-1950s by Sharon Schwartz and Laura Sutton, Scents and Sensibility: Perfume in Victorian Literary Culture by Catherine Maxwell, Le roman des Guerlain by Élisabeth de Feydeau.
The Art of Flavor: Practices and Principles for Creating Delicious Food
A second book from chef Daniel Patterson and perfumer Mandy Aftel of Aftelier…