Description
Cultivated in Sri Lanka and Madagascar, Ceylon cinnamon is a valued resource used in the food and perfume industries. Its bark can be ground to obtain a spice, or distilled to obtain essential oil. The scent of cinnamon is elegant, yet sensual, woody, warm, and pleasant. It evokes sweets or an exotic land and is immediately recognizable.
Discover the various facets of this inspiring spice from the perspectives of many fields of knowledge: botany, history, gastronomy, agriculture, chemistry, and of course perfumery.
Authors: éléonore de Bonneval, Olivier R.P. David, Jeanne Doré, Anne-Sophie Hojlo, Delphine de Swardt
Publication Date: March 2022
Language: English
Pages: 96 pages
ISBN: 9782491567330
About the brand Nez Éditions
Internet reviews of perfumes have revolutionized the industry — it turns out that in addition to literary, film, and music criticism, there is also a place for perfume criticism. NEZ is the first print publication that presents this field of criticism (which can be very sharp here!). Combining articles, interviews, surveys, and analyses related to scent, this unique publication helps us understand how the sense of smell connects us to the world.
In a very diverse group of NEZ writers, there are not only industry enthusiasts, but also scientists, writers, academics, economists, historians, photographers, and all kinds of artists.
