Platial | Who and What's Nearby
Platial | Who and What's Nearby
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Storefront Tour, Location 6
We may think of odor as an unconsidered by-product of some needlessly aromatic activity. Body odor as a by-product of physical exertion, or hot dog stands as just the way meat smells when it’s cooked. But many of the odors of food and everyday products are the result of crafted additives. Smells are a huge cash crop in the Metro area.
New Jersey has several smell factories, and the International Flavors and Fragrances company has its headquarters in Manhattan. The IFF crafts the perfumes of many top designers including Dior, Chanel, Guerlain, and Yves Saint Laurent, as well as MacDonald’s, Samsung, pop celebrities, laundry soap and fake Christmas trees. And everything is top secret.
Odors rely on fatty oils and absorption by water molecules to be observed by our noses. Which is why it’s so hard to smell anything in the dead of winter, things are more smelly in the rain, and also why our own bodies are excellent launching pads for odors of all kinds. We are moist and oily.
Our aromatic paranoia of smelling too human makes for a lucrative and complex perfume industry. The replication of worldly odors is a multifarious artform less involved in the distillation of essences than the bizarre combination of chemical compounds and synthetic molecules. The perfume industry is so huge that the New York Times T Style Magazine recently hired a “scent critic,” who writes a column on all things perfume.
Perfume is at once analytical and emotive. In this perfumerie, the notion of distilling the personality of a New York neighborhood into a fragrance works from a functional psychology of our emotional assocations with class and style. But take a whiff of the Chinatown perfume, and compare for yourself with the ambient odor of Canal Street in the morning.
Storefront Tour, Location 6
We may think of odor as an unconsidered by-product of some needlessly aromatic activity. Body odor as a by-product of physical exertion, or hot dog stands as just the way meat smells when it’s cooked. But many of the odors of food and everyday products are the result of crafted additives. Smells are a huge cash crop in the Metro area.
New Jersey has several smell factories, and the International Flavors and Fragrances company has its headquarters in Manhattan. The IFF crafts the perfumes of many top designers including Dior, Chanel, Guerlain, and Yves Saint Laurent, as well as MacDonald’s, Samsung, pop celebrities, laundry soap and fake Christmas trees. And everything is top secret.
Odors rely on fatty oils and absorption by water molecules to be observed by our noses. Which is why it’s so hard to smell anything in the dead of winter, things are more smelly in the rain, and also why our own bodies are excellent launching pads for odors of all kinds. We are moist and oily.
Our aromatic paranoia of smelling too human makes for a lucrative and complex perfume industry. The replication of worldly odors is a multifarious artform less involved in the distillation of essences than the bizarre combination of chemical compounds and synthetic molecules. The perfume industry is so huge that the New York Times T Style Magazine recently hired a “scent critic,” who writes a column on all things perfume.
Perfume is at once analytical and emotive. In this perfumerie, the notion of distilling the personality of a New York neighborhood into a fragrance works from a functional psychology of our emotional assocations with class and style. But take a whiff of the Chinatown perfume, and compare for yourself with the ambient odor of Canal Street in the morning.
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