Osmospheres: Smell, Atmosphere, Food

This book explores the relationship between smell and atmospheres, investigating how food osmospheres create a sense of place and identity. It considers the socio-political aesthetic implications of osmospheric foodification in contemporary urban and domestic dwelling.

Format: Paperback / softback
Length: 180 pages
Publication date: 10 November 2023
Publisher: Mimesis International

This volume seeks to interpret the "olfactive" as a cross-sensory and ecological modality of perception, exploring the concept of osmospheres, which are the olfactory irradiances that give individuals, commodities, situations, and places a distinctive aura or flavor. Through a relational and social aesthetic lens, it investigates these osmospheres, focusing on food as a central case study. Food, due to its porous boundaries between subject and environment, identity and alterity, knowledge and feeling, serves as an ideal example of how osmospheres intertwine these aspects.

In the context of contemporary artistic and marketing practices, where food osmospheres are staged to convey emotions and influence consumer behavior, this work explores the socio-political aesthetic implications of osmospheric foodification. It aims to capture the essence of today's urban and domestic dwelling, highlighting the ways in which smell and atmospheres shape our experiences and interactions with the world.

The volume begins by providing an overview of the historical and cultural significance of smell and atmospheres within the humanities. It explores how smell has been used as a means of communication, identity formation, and cultural expression throughout different societies and time periods. It also examines the role of atmospheres in shaping our experiences of spaces, such as homes, museums, and public places.

Next, the volume delves into the concept of osmospheres and how they contribute to the perception and interpretation of food. It discusses the ways in which food aromas and flavors can evoke memories, emotions, and cultural associations, and how these sensory experiences can shape our understanding of food and its place in society. The work also explores the ways in which food osmospheres are created and manipulated through culinary practices, marketing strategies, and consumer behavior.

In the central case study of food, the volume examines the porous boundaries between subject and environment, identity and alterity, knowledge and feeling. It explores how food can be seen as a mediator between these boundaries, allowing us to connect with others and the world around us in unique and meaningful ways. The work also considers the socio-political implications of osmospheric foodification, such as the ways in which food is used to reinforce social hierarchies, promote consumerism, and shape cultural norms.

Throughout the volume, the authors draw on a range of theoretical frameworks, including sensory studies, cultural studies, and environmental philosophy, to provide a comprehensive and interdisciplinary understanding of the relationship between smell and atmospheres. They also incorporate examples from contemporary art, literature, and popular culture to illustrate the ways in which smell and atmospheres are being reimagined and re-defined in the modern world.

In conclusion, this volume offers a rich and nuanced exploration of the relationship between smell and atmospheres, providing a new perspective on the sensory and cultural dimensions of food. It demonstrates how smell and atmospheres can be used as tools for communication, creativity, and social change, and how they contribute to the shaping of our urban and domestic dwelling. By exploring the socio-political aesthetic implications of osmospheric foodification, the volume encourages us to think critically about the ways in which smell and atmospheres shape our lives and the world around us.

Weight: 322g
Dimension: 210 x 143 x 21 (mm)
ISBN-13: 9788869774317