The way food smells and the way it awakens our other senses is a huge part of the culinary experience. To explore the effect of fragrance and its ties to food, London-based perfumer Louise Bloor created the 'Fragrant Supper Club,' "which uses fragrance to enhance flavor in dishes."
Bloor describes that some of the dining experiences at the Fragrant Supper Club include serving baba ghanoush with utensils that have been infused with smoke or gazpachos misted with cucumber perfumes.
Although this may seem unusual, fragrance contributes a large part towards our enjoyment of flavors. Bloor's artful work with fragrances and food has led her to work with well-recognized brands like: Magnum, Soho House, Dunhill, Pernod and Haagen Dazs.
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