Aromas Quotes

Italian wines are my favorites. I like a big, booming red wine that blows your taste buds away.

My taste in both is pretty eclectic. I do encourage people to try new and different kinds of tea if they can - there are so many different sorts, and so many, flavored or not, and there's bound to be something you like. The same with choral music, really.

I'm really interested in smells. I think I'd like to own a perfumery someday.

Wine is bottled poetry.

Perfumes, colours and sounds echo one another.

I like to eat and I love the diversity of foods.

My way to think about creation is like the end of the world. I love confusion. So music and image, picture, fabrics, people, person, talk: That's my way to work. And food. And perfumes. I love perfumes. And flowers and plants, and dresses and vintage.

The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.

Smell is a very animal thing, almost reptilian, where the more cerebral things like reading less so.

I enjoy popping in to World Duty Free at the airport and trying out perfumes - I can never resist a new scent.

I'm always down to switch up my scents and love discovering new products.

I like to get where the cabbage is cooking and catch the scents.

To take wine into our mouths is to savor a droplet of the river of human history.

My mom would have different fragrances for different times of the year. They were a part of her identity. I don't remember the specific ones she used, but I remember the bottles.

As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything.

I don't really wear perfume. I use Victoria's Secret sometimes. They have this Coconut Passion spray. But fragrances can give me a bit of a headache.

As much as I love crisp, clean whites, there's always a time for rich but balanced Chardonnays with oak, especially at Thanksgiving.

In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.

Let's be honest: you can't celebrate fall without it's leading role - pumpkin! You can incorporate this flavor of the season in so many ways, from candles to lattes, pies to decorations.

I can taste a meal and tell you every spice that's in there. I have taste buds like Betty Grable's legs - they should be insured with Lloyd's of London.

I find cooking very sensual. I love getting in there with my hands instead of utensils. With all of the textures and everything, it's very erotic. Also the time it takes to prepare, and the anticipation and the buildup, you know. Then finally, you get to eat.

Cooking is about imbibing different cultures and putting them in a plate on the table.

Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains.

When I write about things, it's a lot to do with sense memory. How things smell and taste can bring incredible memories flooding back and transport you in an instant to another time and place.

I used to go to Sheen High Street with my dad on a Saturday, and there was a butcher next door to the fishmonger. I hated the smell of the fishmonger, but I found the smell of the butcher's much more appealing. And I liked the big knives. I thought it looked like a decent job.