Rethinking Gourmand : Savory Fragrances

Does gourmand have to be only about cotton candy and caramel? In my article for the Financial Times Magazine, I explore whether there is room on the perfume counter for different flavors, including salty, piquant and savory. Most savoury gourmands aim for a subtle illusion – the tangy darkness of olives, the green sharpness of coriander leaves or […]
This entry was posted in Blog and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *