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 #4 is in English. Carrots are featured: despite their long culinary history, they are only recently being embraced by perfumers. Chef Olivier Roellinger is profiled as a spice hunter. And the long central feature article on possibility that something as ephemeral as perfume might be an art, has obvious parallels for anyone creating food.
Handsomely designed with full color throughout Paperback. This issue is in English.