The jurist Jean Anthelme Brillat-Savarin, author of the first treatise on gastronomy titled The Physiology of Taste, famously stated that the fate of a nation depends on how it eats. This well-known aphorism highlights the significance of food in a country’s culture and identity. However, to enjoy good food and thus to live, we must first survive. In this regard, Klosse (2013) emphasizes that smell plays a crucial role in our survival, being one of the two senses that have allowed us to evolve over time. Therefore, we could partially refute Brillat-Savarin’s assertion by saying that “the fate of humanity depends on how we perceive the world through smell.”
We should not underestimate the importance of smell or think that developing a good sense of smell is a simple task. In fact, it is much more complex than it appears. However, it is not impossible, and anyone can learn to appreciate the world through scents if given the attention it deserves.
To delve into the realm of smell and understand its complexity, one must not only learn the theory; significant practice is required. In this field, Satoricha has found an invaluable mentor in Marina Barcenilla, a perfumer and astrobiologist who has dedicated her life to discovering the world through scents and invites others to do the same. Through her school of perfumery, the School of Creative Perfumery, she teaches how to create fragrances using what nature provides, thereby connecting us with the scents of the world in a deeply enriching manner.
It is said that a lesson should be long enough to generate curiosity but short enough to maintain interest. Keeping that in mind, I have prepared a basic agenda for this piece:
- Smells 101
- Is it You or Me?
- SMELLS 101
It is common for us to use the terms “smell” and “aroma” interchangeably, depending on our needs at the moment. While this is acceptable in certain contexts, Marina Barcenilla reminds us of the importance of appropriately using these terms according to the context, as it can impact our understanding of our perceptions.
WHAT IS AN AROMA? WHAT IS A SMELL?
To answer these questions, we must explore the atomic world that surrounds us, yet remains invisible. Marina B. explains that an aroma is a chemical compound consisting of various molecules with distinct scents. These molecules are volatile, releasing the odors that our noses perceive as they evaporate. Our brain then interprets and records these molecules as what we refer to as "aroma" (i.e., the scent of those molecules).
An aroma is a collection of volatile molecules with a scent, which we perceive through our sense of smell. Marina B. highlights that the word “aroma” has acquired a connotation of a pleasant smell, while a “stench” refers to an unpleasant odor. Thus, “smell” is a more neutral and precise option.
The technical definition of an aroma may still be too abstract for some. To help me grasp it better, Marina B. provided a practical example using the paella concept. When we think of paella, we view it as a single entity; we don’t say “I’m going to eat rice with shrimp, mussels, etc.,” but rather, “I’m going to eat paella.” We could understand paella as an illustration of aroma since it represents a combination of ingredients like rice, salt, mussels, shrimp, among others, which in our example would illustrate the various scents. When combined in different proportions, these elements create what we know as paella (in our example, the aroma).
This example also serves as a reminder of the importance of paying more attention to our sense of smell. Marina B. asserts that it is essential to promote olfactory education and vocabulary; we must learn to describe smells more precisely and in detail. We all enjoy a good meal, but have we ever considered that what tastes so good is primarily due to our sense of smell, which captures the volatile molecules of food?
COMPLEXITY OF AROMAS
Marina B. explains that an aroma can be as simple as a single molecule with one scent or highly complex, composed of hundreds of molecules, each with a different scent in varying proportions. As the quantity and variety of molecules increase, so does the complexity of the aroma.
IS IT YOU OR ME?
Although we cannot change the sense of smell we are born with, we can train it to improve. Remember that there is a sensory memory, which could be described as a file that stores information from each of our senses. It is our task to create olfactory records to enrich our sensory memory.
Marina B. describes that perfumers do not spend their days merely creating fragrances. Instead, they dedicate much time to smelling to create olfactory records, allowing them to develop more complex and evocative fragrances. However, this is not simply about inhaling and exhaling; it requires purposeful sniffing. This means doing it repeatedly, taking notes, and describing how we identify the scents. The more records we create, the more similarities and differences we can find among scents.
HOW SHOULD OUR RECORDS BE?
Neutral. While our perception can help us better identify certain scents, it can also introduce bias into the record. For instance, different people might perceive the smell of lavender differently. Personally, I really like the scent of lavender, but I automatically associate it with soap, while another person might link it to a garden. That’s why Marina B. emphasizes the importance of olfactory education and olfactory vocabulary. This will allow us to describe scents objectively and neutrally, which is essential for identifying similarities and differences without prejudice.
Following the advice that a lesson should be long enough to spark curiosity yet short enough to maintain interest, I conclude this week’s writing with Marina Barcenilla’s Tea Wisdom. She considers this more of a piece of advice than wisdom, but it would be wise to heed and practice it: “Remember how important smell is; it can save our lives. Smell can help us enjoy life more and know when something isn’t right.” This is a piece of advice she has practiced throughout her life, creating memories through scents while also evoking memories through them.
Marina B. also emphasizes the importance of “helping children use their sense of smell from a young age.” She, practicing two seemingly different sciences—astronomy and perfumery—reminds us that scents are always present in our lives. Therefore, I believe it is a mistake to overlook this fascinating world of smells simply because we take it for granted. Let’s follow Marina B.’s example and learn to be eternal students in this life. At the end of the day, being an eternal learner has enabled her to smell outer space, which you could also achieve.
Until next time.
Satoricha ~
References
Klosse, P. (2013). The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages. CRC Press.
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