Why There Are More Food-Scented Perfumes | Eater
"An indie perfume house that recently launched an eau de parfum called Bistro Waters inspired by ’90s–00s New York bistros; the fragrance layers a basil, nutmeg, and moss-water base with a heart of mandarin, pea flower and a newly available green-pepper extract, and top notes of lime flower, coriander seed, and pear, resulting in a light, crisp yet savory scent. The founders frame the perfume as a snapshot of an era when peartinis and aquatic fumes were fashionable, and they draw on restaurant culture and new biotechnology (including a recently patented green-pepper extract) to create culinary-inflected accords. The house has a history of offbeat, food-adjacent releases — from a coffee-and-almond-croissant candle to a pistachio fragrance that sold out — and positions its work as capturing moments from outside the perfume world rather than following trends." - Emma Orlow
