The Flower Bomb cake for V&R
Next month this blog will be celebrating its third year anniversary, so probably I am going to publish articles about my most beloved interests. As to raw materials, I have already published about AMBER and IRIS - my favorites. Now there is one more raw material that must have all my attention...
Since the very beginning of this blog I have been writing about the close relationship between taste & smell (or aroma and scents). My very 6th article, published in 2008 was about fragrances with olfactive notes of rum, vodka, whisky, sake, martini, champagne, etc...
Most commonly found in cocktails/or food prepared with beverages(click HERE for the article - in Portuguese). In that article they left the glasses to fill perfume bottles. From that article till today, I try to write about the co-relation between perfumery and gastronomy.
This is for one very simple reason - I love to cook. I always did. People say I cook very well, and once I tell them that it is because I cook with my nose, they tend to give me a funny look. But that is the very truth. What can I say? I smell, than I taste. I am usually 90% of the time in the right track. Since I plunged into perfumery very deeply, today I look for a combination of ingredients that seems to me to work just perfectly in perfumery, than I apply to my cooking experiences.
This year I finally took the time to re-organize my TAGs and open one special tag for this subject - under the name Scents and Aromas (Aromas e Sabores - in Portuguese). This is one of the projects that were for a long time in my list, that I have finally finished...
So basically...this is what is going on with me...
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