How does taste work and what does it have in common with smell? How are food flavourings created? What about fragrances with foody notes? Can odours influence our eating habits?

This tenth issue examines the affinities between our nose and our mouth, perfumery and cuisine. Nez is an invitation to explore the world through our olfactory sensations, adopting a multidisciplinary approach that encompasses art, literature, photography, science, history, gastronomy and, of course, perfumery, providing its readers with a better understanding of the essential role the sense of smell plays in our lives.

The first ever periodical to be dedicated to scent and the sense of smell. Bringing together articles, interviews, surveys and critical analysis with an olfactory focus, Nez challenges us to use our noses to explore the world.

Art, literature, science, history, perfume… Nez is unique in its diverse and informative approach and helps us understand how our sense of smell connects us to the world.