Olfactory Quotes

“He had preserved the best part of her and made it his own: the principle of her scent.”
― Patrick Süskind, Perfume: The Story of a Murderer

“The fragrance of white tea is the feeling of existing in the mists that float over waters; the scent of peony is the scent of the absence of negativity: a lack of confusion, doubt, and darkness; to smell a rose is to teach your soul to skip; a nut and a wood together is a walk over fallen Autumn leaves; the touch of jasmine is a night's dream under the nomad's moon.”
― C. JoyBell C.

“Sound waves, regardless of their frequency or intensity, can only be detected by the Mole Fly’s acute sense of smell—it is a little known fact that the Mole Fly’s auditory receptors do not, in fact, have a corresponding center in the brain designated for the purposes of processing sensory stimuli and so, these stimuli, instead of being siphoned out as noise, bypass the filters to be translated, oddly enough, by the part of the brain that processes smell. Consequently, the Mole Fly’s brain, in its inevitable confusion, understands sound as an aroma, rendering the boundary line between the auditory and olfactory sense indistinguishable.

Sounds, thus, come in a variety of scents with an intensity proportional to its frequency. Sounds of shorter wavelength, for example, are particularly pungent. What results is a species of creature that cannot conceptualize the possibility that sound and smell are separate entities, despite its ability to discriminate between the exactitudes of pitch, timbre, tone, scent, and flavor to an alarming degree of precision. Yet, despite this ability to hyper-analyze, they lack the cognitive skill to laterally link successions of either sound or smell into a meaningful context, resulting in the equivalent of a data overflow.
And this may be the most defining element of the Mole Fly’s behavior: a blatant disregard for the context of perception, in favor of analyzing those remote and diminutive properties that distinguish one element from another. While sensory continuity seems logical to their visual perception, as things are subject to change from moment-to-moment, such is not the case with their olfactory sense, as delays in sensing new smells are granted a degree of normality by the brain. Thus, the Mole Fly’s olfactory-auditory complex seems to be deprived of the sensory continuity otherwise afforded in the auditory senses of other species. And so, instead of sensing aromas and sounds continuously over a period of time—for example, instead of sensing them 24-30 times per second, as would be the case with their visual perception—they tend to process changes in sound and smell much more slowly, thereby preventing them from effectively plotting the variations thereof into an array or any kind of meaningful framework that would allow the information provided by their olfactory and auditory stimuli to be lasting in their usefulness.

The Mole flies, themselves, being the structurally-obsessed and compulsive creatures that they are, in all their habitual collecting, organizing, and re-organizing of found objects into mammoth installations of optimal functional value, are remarkably easy to control, especially as they are given to a rather false and arbitrary sense of hierarchy, ascribing positions—that are otherwise trivial, yet necessarily mundane if only to obscure their true purpose—with an unfathomable amount of honor, to the logical extreme that the few chosen to serve in their most esteemed ranks are imbued with a kind of obligatory arrogance that begins in the pupal stages and extends indefinitely, as they are further nurtured well into adulthood by a society that infuses its heroes of middle management with an immeasurable sense of importance—a kind of celebrity status recognized by the masses as a living embodiment of their ideals. And yet, despite this culture of celebrity worship and vicarious living, all whims and impulses fall subservient, dropping humbly to the knees—yes, Mole Flies do, in fact, have knees!—before the grace of the merciful Queen, who is, in actuality, just a puppet dictator installed by the Melic papacy, using an old recycled Damsel fly-fishing lure. The dummy is crude, but convincing, as the Mole flies treat it as they would their true-born queen.”
― Ashim Shanker, Don't Forget to Breathe

“The spiraling flights of moths appear haphazard only because of the mechanisms of olfactory tracking are so different from our own. Using binocular vision, we judge the location of an object by comparing the images from two eyes and tracking directly toward the stimulus. But for species relying on the sense of smell, the organism compares points in space, moves in the direction of the greater concentration, then compares two more points successively, moving in zigzags toward the source. Using olfactory navigation the moth detects currents of scent in the air and, by small increments, discovers how to move upstream.”
― Barbara Kingsolver, Prodigal Summer

“The sight of my mother's handwriting on the slips of paper and in the margins of the book causes me to inhale sharply, and for a moment I smell licorice, as if the mere sight of her heavily styled penmanship has produced an olfactory hallucination. It's a delicate smell, more like anise or fresh tarragon than the sugary smell of a licorice pastille.
Smell, I remember my mother once telling me, is the most powerful of the senses. Without it, there is no taste. Long ago I lost the memory of her face, the sound of her voice, the touch of her fingers. But I can still remember her smell, in the aroma of a sherry reduction, the perfume, delicate and faint, that lingers on your hands after you've run them through a hedge of rosemary, the pungent assault of a Gauloises cigarette. Any of a thousand smells are enough to conjure her memory.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“Nostalgia is where the past blurs into the present. That’s where all the best scents are to be found.”
― Jarod Kintz, There are Two Typos of People in This World: Those Who Can Edit and Those Who Can't

“The cent you desire is hidden in the scent of a flower.”
― Michael Bassey Johnson, Song of a Nature Lover

“La cucina bears the scents of its past, and every event in its history is recorded with an olfactory memorandum. Here vanilla, coffee, nutmeg, and confidences; there the milky-sweet smell of babies, old leather, sheep's cheese, and violets. In the corner by the larder hangs the stale tobacco smell of old age and death, while the salty scent of lust and satiation clings to the air by the cellar steps along with the aroma of soap, garlic, beeswax, lavender, jealousy, and disappointment.”
― Lily Prior, La Cucina

“The only point that everyone I spoke with in Rome agrees upon is that Armando al Pantheon is one of the city's last true trattorie.
Given the location, Claudio and his family could have gone the way of the rest of the neighborhood a long time ago and mailed it in with a handful of fresh mozzarella and prosciutto. But he's chosen the opposite path, an unwavering dedication to the details- the extra steps that make the oxtail more succulent, the pasta more perfectly toothsome, the artichokes and favas and squash blossoms more poetic in their expression of the Roman seasons.
"I experiment in my own small ways. I want to make something new, but I also want my guests to think of their mothers and grandmothers. I want them to taste their infancy, to taste their memories. Like that great scene in Ratatouille."
I didn't grow up on amatriciana and offal, but when I eat them here, they taste like a memory I never knew I had. I keep coming back. For the cacio e pepe, which sings that salty-spicy duet with unrivaled clarity, thanks to the depth charge of toasted Malaysian peppercorns Claudio employs. For his coda alla vaccinara, as Roman as the Colosseum, a masterpiece of quinto quarto cookery: the oxtail cooked to the point of collapse, bathed in a tomato sauce with a gentle green undertow of celery, one of Rome's unsung heroes. For the vegetables: one day a crostini of stewed favas and pork cheek, the next a tumble of bitter puntarelle greens bound in a bracing anchovy vinaigrette. And always the artichokes. If Roman artichokes are drugs, Claudio's are pure poppy, a vegetable so deeply addictive that I find myself thinking about it at the most inappropriate times. Whether fried into a crisp, juicy flower or braised into tender, melting submission, it makes you wonder what the rest of the world is doing with their thistles.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“I haven’t got the goddamnedest idea of what the hell you’re talking about. Kierkeguard, what’s that? Sounds like deodorant, which is to say that the whole thing smells as far as I’m concerned.”
― Cynthia Ozick, Foreign Bodies

“She opened the kitchen door and the smells came to greet her. The sensual, come-hither scent of chocolate cake. Mint, for the customer who always liked hers fresh-picked for her late-night tea. Red pepper seeds and onion skins, waiting in the compost pail that Finnegan had not, she could tell, emptied last night. Cooked boar meat from a ragout sauce that was a winter tradition, the smell striding toward her like a strong, sweaty hunter.”
― Erica Bauermeister, The Lost Art of Mixing

“A simple character people are like a fragrant rose: they smell from far. One does not need to test them but can perceive them by the olfactory sense.”
― Ehsan Sehgal

“Again Polly remembered all the notes in this perfume from the event earlier, and enjoyed waiting for each one to register in the olfactory bulb in the front of her brain, while her imagination did its own thing. The neroli, jasmine and sandalwood transported her to a summer night in the south of France, wearing a crisp white shirt- this was a much fresher chypre than the first one. Then she remembered she'd sprayed this one on her wrist during the event earlier and lifted it to her nose to see how it developed since then. Suddenly, out of nowhere: David.
Her eyes snapped open. Coal tar?
"Has this got guaiac wood in it?" she asked Lucien, not caring if it interfered with his testing of Guy.
Lucien smiled broadly.
"Yes," he said, "but very, very deep inside, it's a base note, as you would know. Your nose is very good, Polly."
Guy grasped her wrist and brought it to his nose. "It's just under the bergamot and before the honeysuckle," he said, opening his eyes.”
― Maggie Alderson, The Scent of You

“Olfactory intelligence is not just about sensitivity. It's about a whole slew of factors that don't automatically seem relevant but are. So if you consider how dogs—regardless of breed—think, remember, and learn, and then apply those lessons in training, you can help enhance sniffer-dog performance.”
― Jennifer S. Holland, Dog Smart: Life-Changing Lessons in Canine Intelligence