My explorations of the relationship between flavor and fragrance, which I first began two years ago after my trip to India (please see my article Green Mango and Coconut Milk published in July of 2005), have not only received many interesting responses, but have also inspired me to further develop the idea of understanding this fascinating marriage. In 2007, my Friday "Flavour and Fragrance" column will see more articles, such as recipes, interviews with chefs and flavorists as well as overviews of specific flavour materials found both in the kitchen and in fragrance.
And now for a piece of exciting news: Michelle Krell Kydd will be sharing her thoughts on the interplay between flavor and fragrance on the pages of Bois de Jasmin. Having completed her studies in perfumery and fragrance evaluation at Fashion Institute of Technology in New York, Michelle has worked in various capacities in the fragrance industry. Along with chef Bill Yosses and perfumer Christophe Laudamiel, Michelle was one of the organizers of the James Beard Foundation event that linked perfumery and gastronomy. She is also an editorial contributor to Allured Publishing's Perfumer and Flavorist, a publication serving those working in the fragrance and flavour fields. As an independent marketing and communications consultant and publicist, she has also been working with the American Society of Perfumers and the World Perfumery Congress, among others. Her impressive achievements and knowledge aside, I am thrilled to welcome Michelle's contributions; she is passionate about fragrance, not to mention a good piece of chocolate! I am certain that you will find her article as engaging and inspiring as I do.
Photo: Michelle Krell Kydd.
Welcome, Michelle - I look forward to what you'll have up your sleeve for us all! Sounds like it's going to be a very fun feature :)
Posted by: Katie | December 22, 2006 at 18:21
How wonderful to have yet another talented and established point of view on an otherwise magnificent blog. I adore Victoria's musings and look forward to yours. Bienvenue.
Posted by: Bryan | December 23, 2006 at 02:25
Dear Victoria,
I can already tell that 2007 is shaping up to be an exciting year at Bois de Jasmin.
Let me take this opportunity to thank you for all your hard, (yet very pleasurable) work during 2006.
Wishing you a very Merry Christmas,
Posted by: Nick | December 23, 2006 at 05:10
Am thrilled to see you're going to continue w/ exploring the flavor and scent relationship!! And I definitely am looking forward to reading your new contributor's posts on this subject.
Hope you have a joyous, beautifully scented Christmas!!
Posted by: Elle | December 23, 2006 at 11:12
Actually, I was waiting for more information on flavor and scent. As the tongue can distinguish only between bitter, sweet, salty and sour, the rest is up to the nose. It is the mystery of those nerve endings that make us chase after scents and flavors. Yesterday, as I was preparing a holiday confection of chopped apricots, dates, raisins, nuts, ginger, orange peel, figs and suddenly, as I poured in Grand Marnier, it blossomed into what I was wearing, SL's divine Arabie. The French know cuisine because they also have gifted perfume noses. More, more!
--Q
www.quinncreative.com
Posted by: QuinnCreative | December 24, 2006 at 11:32
How wonderful! I look forward to reading Michelle's pieces :)
Posted by: Anjali | December 24, 2006 at 21:10