Published twice a year, Nez explores the world around us via our sense of smell. It provides an insight into the vital role that olfactory sensations play in our lives in a novel approach that encompasses art, literature, science, history, food, and perfume. While a large proportion of each issue is obviously given over to fragrance and perfumery, the relationship between scent and taste is inescapably part of the magazine as well.
Issue 12 explores the ways perfume and by extension aromas, are constructed with a purpose. Among the articles, Chef Amelie Darvas and sommelier Gaby Benicio of the Michelin-starred Aponem in France's Haut-Languedoc region discuss their efforts to build a menu around the scents of their house garden and the natural wine list they have created to take advantage of that choice.
Handsomely designed with full color throughout. Paperback