31 October 2012
Absolutely Stunning Perfume Jewelry
Jody Kocken loved perfume but was allergic to any skin contact. So she created a stunning line of industrial jewelry designed to trap the scent and release it when the metal was warmed with contact with the wearer's body. Clever girl...
PERFUME TOOL JEWELRY
24 October 2012
Bar Le Coq- Opening November 10th in Paris
Oui, c'est vrai! It's official, Bar Le Coq will be opening on November 10th in Paris.
Bringing many elements of French drinks,
perfume, and literary traditions together under the glamorous and somewhat
sordid banner of the 1970’s, Le Coq combines a rock chic sensibility with an
eye towards locally sourced French products to create drinks that are not just
delicious, they are infused with the spirit of the vrai esprit Parisian.
Bucking the current trends in drinks
industry Le Coq celebrates the style and spirit of a different era. Yves ST.
Laurent, Jane Birkin, and Marian Faithful would all have felt at home in Le
Coq. It brings to mind the feeling of Andy Warhol’s Factory, a slightly dark
space where the people that inhabit it are as much the art as the photography
and paintings on the walls.
Taking direct inspiration from the 1970’s and
drawing on the cross-pollination of the Paris/NY/London musical influences of
the time, Le Coq brings together the tradition and glamour of the French
“chanteuse” with the brash energy of the NY underground music scene. Le Coq is
all dark glamour and delicious drinks. Tres sexy....
Vive Le Coq!
Flavour of the Week
The flavour of the week is curry leaf. Curry leaf,
also known as Bergera
koenigii, Chalcas koenigii, or Dhivehi is a tropical to sub-tropical tree in the family Rutaceae
which is native to India.
Curry
tree is a fast-growing deciduous shrub or small tree with deep roots and
scented leaves. It can can grow to 6
m high and the bark is dark brown, almost black. The berries are poisonous. The leaves are an important
ingredient in curry in South India and Sri Lanka. They look rather like bay leaves and have a smoky deep
flavour. In South Asia they are used fresh and dried in cooking. Fresh leaves are also steam
distilled to produce an oil which is used for the production of soap. It is important to note that British curry powder does not
contain curry leaf. Ingredients it may include are chilli peppers, cumin,
corainder seeds, black pepper and dried ginger.
Curry leaf is used in South Asian traditional medicine to
treat the digestive system, skin conditions and diabetes. Its anti-diabetic
properties are supported by scientific research. Scientists
believe that the Indian curry may contain agents that slow down the rate of
starch-to-glucose breakdown in people with diabetes. The tree's leaves could
control the amount of glucose entering the bloodstream.
Curry leaves
are readily available on line and in Eastern speciality shops. The tree grows
well in temperate areas and can even handle some frost. A tincture of curry
leaf adds a subtle smoky depth to a cocktail. 16 October 2012
Tony C, 69 Colebrooke, and the Zetter Townhouse in the New York Times Magazine
Read the full article here:
NY TIMES MAGAZINE ARTICLE
Explaining Why Food and Wine Pairings Work
A new study highlighting and explaining why
some foods and wines naturally pair up. It seems the sommelier was right- you
really do want a high tannin, high acid wine with that fatty steak.Or pickled ginger with your sushi. Or even an olive oil and red wine vinegar salad dressing.
It’s all about texture, researchers say, tannic
beverages and foods feel rough, while fats feel slippery. As quoted from the study,
...weakly astringent brews—in this case
containing grape seed extract, a green tea ingredient, and aluminum
sulfate—build in perceived astringency with repeated sipping. When paired with dried
meat, those astringent beverages indeed counter the slippery sensation that
goes with fattiness.”
In other words, having a sip of red
wine after your bite of steak hits a reset button in your mouth and in
perception of flavor and texture, allowing you to re-experience that first
pleasurable mouthful without having a buildup of fat on your tongue. It would
appear the sommelier buzz-phrase, “palate cleansing”, is actually spot on.
Read the entire article, published in
the October 9th issue of Current Biology here:
10 October 2012
The Intersection of Fragrance and Opera
A lovely article about Cheryl Barker, an Australian opera singer who uses perfumes to inform and flesh out her characters. Yet another example of how aroma is inextricably tied into art and emotion...
05 October 2012
Charles Spense and Condiment Junkie, Very Special Masterclass!
Can we taste woodland
sunlight, hear the scent of roses, or smell the sound of the barber’s
clippers..!?
These are intriguing
questions which Condiment Junkie, the sensory experience architects, will be
exploring at this interactive masterclass.
These long-time
collaborators with the world’s most innovative chefs and food/drink brands will
be taking guests on an elegant synaesthetic journey as they enjoy three unique
cocktails; the Woodland Martini, the Rose and the Barbershop Fizz.
Prof. Charles Spence,
Head of the Crossmodal Research Lab at Oxford University, will be on hand
explaining the neuroscience underpinning the perceptual effects.
And there will be
plenty of experiments to participate in and enjoy as we further our
understanding of these crossmodal effects on our senses.
This unique event
is taking place at 69 Colebrooke Row on October 20th 2012, 2-4pm, £25pp…
To book your place, email: maria@69colebrookerow.com
To book your place, email: maria@69colebrookerow.com
Holiday Cocktail Masterclass in London
04 October 2012
CHANDLER BURR-EVERY BOTTLE OF PERFUME CONTAINS A WORLD
An article on a new perfume museum installation
in Florence, Italy, curated by one of our favourite perfume writers, Chandler
Burr. In this exhibit Chandler tries to illustrate the global nature of perfume,
from Tonka beans from Brazil to ginger oil from the Ivory Coast.
The idea for this concept came from the
idea that he “had never thought of it, (perfume),
in terms of its human geography, nor of the people whose lives perfume is made
of. The perfumes we wear are things that come from our planet, an immense,
miraculous factory of extraordinary scents, and are filled with the lives of
human beings. Every bottle of perfume contains a world.”
The article itself is a good read, but
there is also a fantastic video interview with Chandler Burr himself. Enjoy!
20 GREATEST ADVANCES IN FOOD AND DRINKS HISTORY
Ever wondered what the most influential
factors have been in humankind’s history relating to the advancement of food
and drink? Here The Atlantic breaks down the 20 most influential. Hint: The
list does not include a waffle or a cheese toastie maker.
02 October 2012
TRANSLATING SCENT INTO LANGUAGE
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An interesting article from Chemistry World
on some of the problems scientists face when trying to translate the world of
scent into the world of words. It's pretty difficult- judging from the fact that DrinkFactory couldn't even decide what photo to put up to illustrate the article...
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