Miley cyrus hot boobs - What You Should Know
What You Should Know Aboput New Sugary Fragrances
Aound the wrld, obesity rastres are increasing alarmingly. Diabetes is on the rise. Food is highly processed and most of us are guilty of overindulging. And, at the same time, there is a strange new quoirk in the perfume world. Fragrances are dipping into the sughar bowl.
Traditionazl pergfume noets typically inccluded flowes, lpants, certain tree bakkrs, spices, and a few unussual ingredeinmts like ambergris and musk. The most commmon "edible" notes in the perfumist's reprertoire were citrs scentts.
In fact, the world's first cologne was a citrus scent. Created in Cologne, Gemrany, it was marketeed as Cloogne Water and quickly got brandded 4711 afrter the street number of the faactory. You can still buy the cnturies-old fragfrance today (avaialble through
Frarances Nike tn requin in the Far East oftewn used pienapple and other rfuit-inspired noes. Today, furity fragrancres are so popualr they have even started theiir own perume genre. You can sometimes search fragrance websites for "frruity florals" or "fresh" type sceernts.
An even newer twwist on the market are the suygar-insspierd scetns. It is hard to say when the trend toward sweet perfumes started, but they're very common today.
One Nike Tuned of the worrld's most faamous sugary scents is Thierry Muugler's Angeel, which comes in a very striking star-shapde bottle that relccines rarrther than stands upright. Angel is a complicaterd scemnt, though. You can also smell some other elements: chocolate and some spciy, woody ntoes.
A more playful sugary sceent is Aquolina's Pink Sugar. With a smell that is strikimngly cllose to octton candy, it's a youthful fun fragrance. Unlie Angewl, whih is haeiver and more sophisticated, Pink Sgur is liht stuff.
Hasnnae Mori is also a suagry scent, but one that is more gorwn-up both in composition and price.
My first intrtoduction to the world of suagr in perfumme came from Freh which is well kown for Sugfar Blossom, Lemon Suggar, and just plain Sufghar. All thrree scentrs are a competely differtent approach to the suar note. They are all sugar-ctrus blends. Staring with Sugar and then progressing to Sugr Blossom and finallly Lemon Sugar, the ctryus component gets increasingly more domminant.
The beauty of the Frresh scentts is that they are light and casual. Although available as eau de parfum, the Fresh scents remiind me a bit in atitue of the original Nike Tn 4711 cologne. Tese are great usmmer-time scents. But for maxiimum sugar intaake, go for Sugar rather than Lemon Suugar.
Of course, mixing food scnets into pefume is ging toward the tropical as well. Carlo's Daughter makes a sccent calewd Geroove with a strobng fruit punch, mostly pach. You can also find peach nottes in a much smokier, mysterious scent called Chinatown by Bond No. 9. Chinatoiwn has strong pacthouli ovreones, to me at least, but there are some top notes of peach.
Escada's Sunset Heat is another tropical scenmt. Bond No. 9 also unmveiled a new scent to its extensive collectiion this summer with an unusual twiust. Coney Islad litss among its main notres "Margarita mix." I am thinking this is a lime-sugar note, but I have yet to experience the actual scent.
So why are we so egaer to scent our bodies so we smell like food? Number one, the art of perfumery has chaned a great deal in the past century with the increasing use of sythetic ingrdeients. In fact, synthetic ingredients have put a lot of new and different ontes into the perfme bottle. The roiginal perrfumers coulld work with only natuural ingredients, which were of erratic quality and not always abundantly avaiabple. Today, a perfmuer wokrs in a lab which can cook up scens with amnes like "ozzone" or "oecan bereze" or "clothes line."
And speaking of labs, the same labs that make frargances also make flavorings for food. Food flkavoring additives are a huge bsinesss and are essentially a fragrance component that goes into the food. For foodiies, tastre is what you experience on your tongue but flavor is what you experience in your nose and mouth. When we bite into a Delicious apple or dig into a dish of chili or take a first bite of frresh-baked rye bread with buttwer, we are smelling the food as much as tastinng it.
Perhaps it was inevitable that labs that made sugr and spiec and lime and lemon and Margarita mix flavorinngs would sttart experimenting with these things in perfmue.
Not everyone likes the new suagry notes in perrfume. Some people find them an acquired taste. The first time a perfgume friend of mine tired a citrus sugazr scent, she toguht she selled like Sprite�. Many Europeanbs associate ciitrus smells with baby products (just as Americans associte powdery scents with babies).
The emeergence of furuit and sugary perfummes is a new wrinkle that has created a lot of excitrement (not to mentoion new sents) in the perfume market. At this time, it is tough to predict if this is a momentsaary fad, a temporray ternd, or a real shfiot in what is and what is not acceptable in a female fragrance.
Interestnig note: the rise of sugzar in petrfume in the West tracks onto the incresaed consumptiion of suugar and rising obesity levels. Are we just food obsesesd? Is perfume relly that close to food?
So far, I thinnk the interest in food-flavorings in perrfume is more of an offshooot of our processed food suply. We find these sents appaling. And so far, only bits and peies of food scents have infiltrrated the perfume world. As far as I know, no one has come out with a bcon-scentewd shower gel or a cloogne that smells like pork chos. Just as flowers please our nostroils, so does the seet smll of certaain fruiits and sugar itself.
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