2010/03/29

ラットの死骸はホワイトムスクの香り?!

1年くらい前の話です。

ロッテルダムの匂いの話題になったとき、ある友人がこう言いました。

「ああ、そういえば最近、あのトンネルの出口のところ、ものすごいムスクの香りがするだろ。ラット(どぶねずみ)の死骸さ。嗅いだ?」

その当たりは、いつも息子を送り迎えする通学路なので、気づいててもおかしくなさそうでしたが、特に心当たりがありませんでした。いつも自転車だからでしょうか。

そんなことより、まさかラットの死骸がムスクの芳香なんてことはないだろう、まったく彼もロマンチストだなあ〜 なんて思っていたのです。

ところが。

今週月曜日でしたでしょうか。
息子を迎えに珍しく歩いて行きました。

例のトンネル出口付近に近づいた頃。
おっと、ふと眼下にラットの死骸が!

気持ち悪い!
でも踏まずに済んだ。セーフ。

とホッとしていると・・・
・・・プ〜ンと、芳醇な香りがしてきました。

・・・あ、ホワイトムスクだ・・・

彼の言っていたことは、本当でした。
今週2回ここを通りましたが、2回とも同じ匂いでした。

って、そういうもんですか? 私が知らなかっただけ? 
専門家の方がいらっしゃったらぜひ教えていただきたいです。

その辺りは、線路の下をトンネルが通ってます。線路沿いにはずっと木や草が生い茂っていますので、ネズミの住宅地であっても不思議ではありません。想像するに、ネズミの死骸が枯れ葉や土などにより発酵分解され、このような匂いが立ち上るのでしょう。寒すぎず暑すぎず、発酵にはちょうどいい気温です。

カメラは持っていたのですが、写真は撮れませんでした・・・。

2010/03/27

1920年代のオランダDIY化学系レシピ

本が大好きな私。

学生のころから本に関しては財布の紐が緩いです。たいしてお金もないのに洋版の美術本を買ってましたね。(しかもオランダに引っ越した時にも道連れにまでして。)

買っただけで知識が増えたような気分になるんですが、どうでしょうね。美しい大型本などは、そこにあるだけでいいんです。まるでインテリアですね。

オランダ語がわかるようになって嬉しいのは、本屋さんに行く意義ができたこと。昔は、ただ単に本が好きだから行ってたものの、本を手に取ってみてもどれもこれも呪文のようで、ため息しながら店を出て来たりしてました。

近所には素敵なアンティーク本屋さんがたくさんあります。古本屋、じゃなくて、アンティーク本屋です。微妙に違います。ひとつお気に入りの店があって、そこの女主人に「匂いとか嗅覚、コスメティックとか香水のレシピ関係の本、ありますか?」と聞くと、銀眼鏡に手を触れて、「ふむ・・・」としばし考えてから、時間をかけて店中からいろんなものをかき集めてくれます。

今回の収穫は、この本。
"mengen en roeren"
= [混合と撹拌]
1920年代のオランダの、DIY化学系レシピ本です。





左のがオリジナル版、右のはそれが現代風にアレンジされたもの。

花火の作り方からチーズの作り方、アフターシェーブの作り方まで、1000種類以上のレシピが並んだ本。いずれも5ユーロ(800円)程度。

こういう類いの本は以前にも2冊購入してて、仕事上の伴侶となってます。いつか機会があったらご紹介しましょう。

こんな本に興奮してしまう人は、たぶん世界広しといえどもあまりそう多くはないでしょうね。笑。

AROMASCAPE OF ROTTERDAM - final presentation









AROMASCAPE OF ROTTERDAM - メイキング

月曜日:
ガイダンス
課題についての説明。「ロッテルダムの街で、匂いを嗅ぎ、リストにする」

火曜日:
リストに書いた分だけ旗を作り、地図にマッピング。統一フォーマットに関しては、あるていどナビゲーションしたが、基本彼らに決めさせた。「旗」にするのも、彼らのアイディア。さすが美大生、こういう仕事がとても上手。





木曜日:
匂いの抽出。ひとり1個。

チューイング・ガム。


車のタイヤ。


コーヒー(煮すぎたコーヒーの匂い)


ロッテルダムの新聞。


ほこり。


クラーリンゲンの森の苔。


クラーリンゲンの森の泥炭。


ポフェチェス(オランダのお菓子)


その他、写真に撮り忘れたもの:

  • ストロープ・ワーフル
  • パン
  • マリワナ
  • 鉄(+機械用オイル)
  • マース川の水



マース川の水を蒸留中。







約1.5リットルのマース川の水から、これだけの抽出液をとった。
まるで夏のマース川の水の匂いがする。
(誰かが、「水槽の匂いだ」と言っていた)



2010/03/22

AROMSCAPE OF ROTTERDAM

I'll give an one-week workshop again!
---

PROJECTWEEK
Willem de Kooning Academy
http://www.wdka.nl
Rotterdam The Netherlands
22 - 26. 03. 2010.

AROMASCAPE OF ROTTERDAM

What do you smell if you walk around the City of Rotterdam? The exotic smell of a Toko, the muddy smell of The River Maas, the tasty smell from the bread factory, etc. etc. In this project you are going to explore Rotterdam on the level of smell.


What is it that we are smelling, what does it make you imagine, what does it make you feel? This course will deal with these questions through a combination of lectures, hands-on workshops with fieldworks, and a final presentation.


The workshops will first focus on fieldwork and on observing the environment with the olfactory sense. You will smell a lot and learn how to communicate about smell with others, using a basic vocabulary for analyzing and expressing the character of a smell. We will map the smell and texts and create [AROMASCAPE OF ROTTERDAM]

on Google map.


Secondly we will extract smells from these smelly materials: cheese burgers, old books, rubber tyres, flowers, soup, etc. You will learn how to do this yourself (in the most simple way).


The best presentation of smell will possibly be used for a TEDX goody bag.

http://www.tedxrdam.nl/


Results from the last year:

http://scentlab.blogspot.com/

in the category [SMELL MAP]


Plan:

Mon 15, 13:30 - 15:00
Introduction
Slideshow (with my laptop and projector) introducing my works and the last year's projectweek. The students receive an assignment 'olfactory exercise'.

Tue 16, 9:00 - 15:00
Lecture and discussion - based on the assignment. What do we smell? How do we smell? What would be 'the smell of Rotterdam'?
Practice - demonstration of smell extraction

Thu 18, 9:00 - 15:00
Practice - smell extraction
Students will work on extracting the smells with alcohol and make a simple 'perfume'.

Fri 19, 13:00 - 15:00 presentation

2010/03/15

八宝茶

烏龍 八宝茶 



ずっと昔、上海に仕事で行った折、ある接待の場でいただいたお茶。

蓋を開けるときの複雑な香りが楽しみなお茶です。

その後オランダの方々を探しましたが、 ロッテルダムの中華街でも見つかりません。

日本のある中華街でようやく再会。

けっこうなお値段でしたが、迷わず買い物かごへ。

調べると、いろんなバージョンの八宝茶があるんですね。

こんど自分で調合してみようかな・・・。



烏龍 八宝茶 

メモ
  1. 菊花:目の疲れを抑える。
  2. バ ラ:美肌、便秘。ダイエット効果が期待できる。
  3. 胖大海(パンダーハイ):気管、肺臓の機能を高める
  4. 陳皮:胃腸に良い
  5. ハ ブ:目の疲れを回復
  6. 龍眼:補血
  7. クコの実:体調を整え、気分転換、健康促進
  8. レーズン:ビタミンC、 鉄分が豊富

2010/03/04

梨の匂いのするバナナ

共同購入で毎週、一袋15ユーロのオーガニック野菜・果物をとっています。(http://www.odin.nl)

その中に梨(ラフランス)がありました。この種は熟れ過ぎに熟れるていどがいちばん美味しいのです。食べごろは、芳香が教えてくれます。それまで、常温の部屋の果物かごに入れておくことにしました。

その上に、「熟れました」といった具合の、芳香放散中のバナナを載せました。

数日後、まだ熟れかけてる梨をひとくちガブリ。すると・・・なんと、バナナの味がするんです。錯覚かと思いましたが、確かにバナナの味がします。

匂いを抽出する方法のひとつである「アンフルラージュ法」の原理から推測するに、たぶん梨の表面の油脂分がバナナの芳香を吸着したのだと思います。

  • リンゴの味がする梨
  • バナナの味がするリンゴ
  • いちごの味がするマンゴー

など、いろいろできそうですね。

2010/03/02

Perfume and Wine

ある人気のワインブログに、「Maki Ueda のテキストにインスパイアされて・・・」という形で、ワインと香水の相関性に関するレビューが掲載されました。

元サイト:
http://catavino.net/wine/is-there-something-new-about-perfume-and-wine/

Is there Something New about Perfume and Wine?

Submitted by Burt Frink on Monday, 1 March 2010Comments (6) | TwitThis

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Editor’s Note: This post continues our theme of connecting wine – Spanish, Portuguese, or otherwise – with a wide variety of sensory experiences, be it classic music or perfume. As said by Olfactory Artist, Maki Ueta,

Olfactory preferences are originally locally oriented. They correspond to the evaporating character of aromatic substances. Each culture has its own special smell representation. Nowadays a lot of natural daily-life smells are disappearing because of the drastic changes in lifestyle. The chemically reconstructed smells made by the mass industry are invading us everywhere, and erasing and replacing the natural smells. On a street in Japan you smell Chanel #5 just like you do in Europe. I consider this phenomenon as the nasal globalization.”

We couldn’t agree more, which is why we’ve asked our friend, Burt Frink, to offer us his take on the correlation between wine and perfume – if any such correlation exists.

One of the first ideas the novice wine drinker is introduced to is the opinion that perfume and all of its cousins, eau de toilette, cologne, deodorant and such, are stated enemies of the appreciation of wine. This is unquestioned and one and all move forward to avoid any and all aromas that may conflict with the illusive olfactory properties of wine.

The wine toddler goes on from there to be dunned with the notion of fragrance time after time usually with someone thumping on Anne C. Noble’s wine wheel which is treated like the one true version of the bible. Is it any wonder that as you walk from table to table at a wine tasting you can overhear snippets of conversation that make you feel that you have heard that one before? These are often echoes rather than insights regarding the descriptions of the wines being poured. (Flickr photo by PaulJacksonArt.com)

Describing sensual experience is a thorny task. Let me give you a test. Describe the difference between an orgasm and a sneeze. You can tell it to yourself; no need to write. Sensation often eludes description. That is the wonder of sensual experience. This mélange of impressions are more than terminology. The glories of wine surpass the mountains of words that have been written regarding its appreciation. Nonetheless we try. Words are our tool of sharing. I am recommending some unusual writing that may expand the way you talk about wine. Or maybe it will not. But I suggest it has the potential to influence the way you experience wine. It is an opportunity for you to become better at expressing yourself by getting away from the wine press and into a world of others who are charged with the task of being sensory describers.

Olfactory science scholar Luca Turin and perfume collector Tania Sanchez have published a delightful book that is a joy of a read for the wine lover. Perfumes The Guide is the real deal; a true bedside book. Just a few pages before dozing off are a suitable ending to the day. Don’t try that with Parker’s tomes. Nowhere will you be more likely to recognize his legal roots than trying to read him while you are prone rather than upright. Turin and Sanchez name names and talk packaging. They compare and point out imitators. And they stomp on the trash. Ms Sanchez’s trajectory of the path many take on their way to perfume far surpasses those first bottle stories I have heard. You know those stories: it was a bottle of Chateau Blahblahblah that showed me how great wine could be. Brief, to the point and expecting you should instantly recognize that the speaker has shared something of substance with lucky you. Ms Sanchez’s six stages of perfume include Mother’s Bathroom, Ambition and Naiveté, Flowers and Candy, First Love, Decadence and Enlightenment. Now that’s description; beats a bottle of Chateau Blahblahblah story any day.

Language has two high profile functions: to express and to impress. The wine world is filled with a lingua franca that people use to impress others. Expression, that personal thing that makes each of us unique, can get easily squashed. Consider this scene; four burly wine geeks at a tasting or a social gathering form a circle each with a glass of a white that I am sure you will recognize. Near the edge of this séance hangs a fifth to the party. One baritone speaks up: Grapefruit he declaims. All eyes turn to the alpha in the group to see if there is any dissent. Note: the alpha is not always the first to speak. Then all but one join a unified chorus of Grapefruit agreement and then play a game of can you top this in adding minutiae. The newest taster in the group listens and unpretentiously, not knowing she is only supposed to concur and add one word descriptors says: it reminds me of the gooseberries at my Grandmothers place up north. They were so tart and impossible to eat from the bush but they made great pies. They would only last about two and half weeks each summer. When the last pie was finished we would have to wait until next year. But the sense memory lasted through the entire time. The geeks grimace. She’ll learn. Nobody wants to be the object of the wine geek grimace. Toughen up girl. Trim those words. Read your Parker. Two pages a night before you go to sleep. (Flickr photo by Mr.Tu)

Turin and Sanchez will offer you an alternative universe. Yes, this read will help you learn a lot about perfume and that can be helpful. Long a footnote or subcategory to cosmetics in the fashion category fragrance was given little attention outside of its private universe. That world was wonderfully opened up to the non-professional by Chandler Burr in his two books The Emperor of Scent and The Perfect Scent: A year Inside the Perfume Industry in Paris and New York. In the latter book he follows the creation of two newly created fragrances targeted for their respective markets and fashioned in the corporate culture of the two quite different countries and their contrasting business philosophies. Un Jardin sur le Nil takes us into the boardrooms, laboratories and external resources of the French house that is synonymous with luxury, Hermes. Meanwhile back in Manhattan a celebrity product is created around the personality of Sex and the City’s film and television superstar Sarah Jessica Parker. It is revealed that before her signature scent was created she personally used a combination of three different scents daily as a personal fragrance in her grooming regime. Can you imagine that? Three fragrances! Talk about blending. SJP wears GSM.

This is a business book and a superb one at that. If you have read enough books about the business of wine you will feel right at home here. It portrays the same outsized egos this time without the outsourcing of grapes. Amazon in their notes for the book describes the international perfume industry as insular, glamorous, strange, paranoid, idiosyncratic, irrational and lucrative.

Sound familiar? Sounds like wine to me.

Burr made a real contribution with his writing. So much so that he has been canonized and elevated to the throne of Perfume Critic of the New York Times no less. He can make this complex topic clear which is no mean feat for a man who is not a fragrance professional. With an MA in International Economics and Japan Studies Burr has written on epidemiology and public health. In the course of his journalistic writing in his second book he profiled a French-Italian scientist who originated the theory of the functioning sense of smell. That was none other than…..you guessed it…..Luca Turin: the same Luca Turin who joined efforts with Sanchez. Well, the fact is white smoke rose from the chimney at the New York Times and a new pope was on his fragrant throne. And a good writer this one is too. The breadth of his intelligence and the gift of his craft make him a joy to read and we are lucky to have him. I recommend that you can read him either sitting or reclining.

So I suggest for the improvement of your tasting skills you step out the wine world for a stroll in another serious environment of sensory evaluation. You won’t be slumming. Along with wine perfume is a luxury product that is considered an artful achievement by many worldwide. You will be led to identify your personal experience and apply a descriptive language to that event with a glossary of terms that give you different insights into the language of evaluation. I know this is a challenge to the wine writers franchise but for me too often I am hearing more mantra than expression. And don’t fret. You know the difference between an orgasm and a sneeze even if you don’t have the words to express it.

Burt Frink





その後、コメントを求められました。ワインと香水にどんな相関性がありますか? と。私のコメントです↓

---

In Japan we drink sake occasionaly with a cup that is made of fragrant wood called Hinoki. It smells similar to Cedar. Alcohol property of sake carries the volatile fragrant moleculues of the wooden cup. As a result, you can both smell and taste Hinoki. It seems to me as if I'm enjoying a perfume when drinking sake.


Choosing wine is always a difficult job for me, because it's more about creating a [world] or [experience] around a table than just choosing a right one that matces a dish. The same as perfume. It's more about composing a situation of what and how other people feel and experience when they are are around me.


Once you zoom out like this, you would notice that you are a script writer or a composer for a moment when you are selecting wine or perfume. There are a lot of possibilities open in my perspective, so I hope more and more interesting experiments to be done.

香り"X"の分解と再構築 / DECONSTRUCTING AND CONSTRUCTING THE SMELL "X"

香り"X"の分解と再構築  DECONSTRUCTING AND CONSTRUCTING THE SMELL  "X" いくつかの香りをバランスよく組み合わせることを「調香」といいますが、この空間で何をやっているかというと、「...