I have always been infatuated with smells, as many childhood photos of me with my nose stuck in something can prove. However, I did not consider studying olfaction as a primary area of research until mid-way through my PhD. As a full-time student, part-time lecturer, and primary caregiver to an inquisitive, energetic toddler at that time, I needed to gain a background understanding of smell as quickly and efficiently as possible. Thus began my obsession with books on smell, taste, and flavor. At the start of the millennia, the area was still small and has since blossomed, allowing me to continue to read books about smell for pleasure in my downtime.
I wrote
Stinking Philosophy!: Smell Perception, Cognition, and Consciousness
When I started getting interested in smell as my primary area of research this was one of the first books I picked up and what a fantastic introduction. The material is written in a straightforward fashion that anyone with an interest in smell can easily digest.
Gilbert’s vast scientific experience allows him to pen engaging prose that provide the reader with an intricate and nuanced understanding of the science of smell that is far from just introductory. The book is a little old, it is aging well and hopefully it will entice you to learn even more about the chemosciences. So much exciting cutting-edge research has come out in these past few years.
Everything about the sense of smell fascinates us, from its power to evoke memories to its ability to change our moods and influence our behavior. Yet because it is the least understood of the senses, myths abound. For example, contrary to popular belief, the human nose is almost as sensitive as the noses of many animals, including dogs; blind people do not have enhanced powers of smell; and perfumers excel at their jobs not because they have superior noses, but because they have perfected the art of thinking about scents.In this entertaining and enlightening journey through the world of aroma,…
This is a fantastic introduction to the history of smell. Despite being willing to read most anything written about smell, I usually balk at historical texts as often these have a soporific effect on me. However, this historical coverage kept me engaged from start to finish.
The chapters on early religious incense practices and the perfume trade throughout the Middle East and Europe are edifying. I learned a great deal about the impact of the economics of perfume on shifting trade routes, which is something I hadn’t come across in other books on smell. What truly grabbed my attention and formed the basis for many conversations when reading Past Scents were the chapters relating smell to race, gender, and class throughout recent American history.
Since the historical focus is predominantly Western, you might also want to consider reading Sandalwood and Carrion: Smell in Indian Religion and Culture by James McHugh.
In this comprehensive and engaging volume, medical historian Jonathan Reinarz offers a historiography of smell from ancient to modern times. Synthesizing existing scholarship in the field, he shows how people have relied on their olfactory sense to understand and engage with both their immediate environments and wider corporal and spiritual worlds.
This broad survey demonstrates how each community or commodity possesses, or has been thought to possess, its own peculiar scent. Through the meanings associated with smells, osmologies develop--what cultural anthropologists have termed the systems that utilize smells to classify people and objects in ways that define their relations to…
I like to daydream about how my olfactory perspectives would change in different scenarios such as being one of the borrowers or colossus. This provides by far the most exhaustive and fun to read introduction to canine olfaction that provides so much fodder for my olfactory flights of fancy.
It is hard not to get caught up in thought experiments about what it must be like to have such a fantastically adept nose, how cool it would be to engage in overt social chemosignal behavioral exchanges, and at times even to wonder if we are odorifically missing out by not sniffing all the repugnant stuff that dogs simply love to wallow around in smelling.
Horowitz’s coverage is cutting edge based on her lab’s research and expansively covers a larger field of study than one might expect at the outset. This is one of those books you pick-up and just want to read in one sitting, as well as making you truly appreciate our furry friends rich olfactory perspective.
Alexandra Horowitz's runaway bestseller Inside of a Dog began a movement among dog owners to not just quietly accept and enjoy the presence of the pooch at their sides, but to wonder at that dog, and let him show us how he sees the world, and what he knows. What the dog sees and knows comes mostly through his nose, and the information that every dog has about the world based on smell is unthinkably rich. It is rich in a way we humans once knew something about, once even acted on, but have since neglected. By smelling, tapping into…
Eating, one of my favorite daily rituals, is contiguous with my love of smelling and cooking. Most of what we consider to be the flavor of food arises from retronasal olfaction (the olfactory pathway from the back of the nose). And a great deal of our gustatory experiences are created from a confluence of multiple sensory channels within our headspace.
This piece of knowledge and many others are wonderfully covered in this book. Bringing to bear his cutting-edge research on mutli-modal perception, Spence provides what is to my mind the most enjoyable scientific introduction of gustatory perception and in particular an in depth explanation of why eating and drinking, when done well, are on of life’s greatest (multi-modal) pleasures.
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food
'Popular science at its best' - Daniel Levitin
Why do we consume 35% more food when eating with one more person, and 75% more when with three?
Why are 27% of drinks bought on aeroplanes tomato juice?
How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?
These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in…
This is one of my favorite books about food in the past couple of years. Chinese cuisine has always fascinated me based on its breadth of styles, techniques, and depth of flavor. Not to mention that Chinese takeout generates some of my strongest autobiographic olfactory memories from childhood. Yet, until this book, learning about Chinese food has always been daunting to me.
Dunlop’s enjoyable coverage provides a wonderful overview of the difference between regional cuisines, use of ingredients, flavors, cooking techniques, and philosophy of food. It was not just a true joy to read, but it also inspired me to try cooking at home. And luckily, Dunlop’s got that covered as well with Every Grain of Rice: Simple Chinese Home Cooking.
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication-but today that is beginning to change.
In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she…
What are smells? Despite the best efforts of philosophy and the chemosciences, the question remains vexing—but no more perplexing than the historical lapse of the past few centuries to seriously consider a sense that has a key place in philosophy of mind and perception.
This book answers this critical lapse. Drawing together more than a decade of research on olfactory philosophy, it offers a clear, comprehensive look at the nature of odors—how we perceive smells, how we cognitively represent odors, how we communicate about them as categories, and what they can tell us about consciousness.
