London-based perfumer Louise Bloor uses scent to enhance the taste and experience of food at her supper club series, Fragrant Supper Club.
Past meals have included baba ghanoush served with smoke-infused cutlery, gazpacho sprayed with cucumber perfume, beetroot shots served with an aniseed spray, jasmine meringues with white chocolate and black pepper, and orange blossom and rosemary ice cream.
Homebuildlife subscribers can read more about flavour perception and enhancing taste with different types of cutlery in our food reports Taste of Tableware, Sensorial Tableware and A Forager's Tabletop.
