08/11/2012
Apicius
222 Reviews
Apicius
The Eccentricity of Common Rue
Taste and smell are neighbouring senses. The nations' cuisines all have their own special style, and so have the perfumes. The English cuisine is said to be bland and poorly spiced – at its best, it provides the unaltered taste of natural food. In fact, English people love strong and exotic tastes fom all over the Commonwealth – although their curries might lack some refinement. Besides Pork Pie, Bangers & Mash and other uninspired pub grub, colourful gateaus stand out, and when it comes to seasoning, Brits can be brutal: as far as I know it was the Victorian cuisine where the English follow the ancient Romans in the use of common rue. At times without refrigeration, it was used to cover some unwelcome aromas in meat dishes. If you have some, you may google for Apicius (the original) and find out about moretum.
Many years ago, a friend from Oxford let me try a little sprig of common rue fresh from his garden: the taste is penetrating, pungent, very eccentric and it is even being described as close to the smell of musk. All I could think of was - oh, those Brits!
That attitude of general blandness in food being opposed by occasional strong and overpowering seasoning translates into the world of perfume as a certain lack of refinement in favour for opulence. Do not expect any smells that can be really found in English countrysides – no dandelions, daisies or broom. It is the passionately sheltered English garden rose, maybe some carnation and other florals that are incorporated in this bouquet. The background is a cosy oriental base note that might contain some myrrhe or the like. As a result, English Bouquet is as British as the Indian Madras Curry that you can eat in every village from Dover to Glasgow.
English Bouquet was discontinued – not a big loss. The English perfumer Shirley Brody has picked up and further developed this style: No.88 by Czech & Speake and XPEC Original, her own brand. These fragrances have just the refinement that English Bouquet is missing. No, not everything was better in the past. It is a good thing that nowadays the Brits have common rue in the garden, not in the kitchen.
Thanks to ElRiecho for letting me try this fragrance.
Many years ago, a friend from Oxford let me try a little sprig of common rue fresh from his garden: the taste is penetrating, pungent, very eccentric and it is even being described as close to the smell of musk. All I could think of was - oh, those Brits!
That attitude of general blandness in food being opposed by occasional strong and overpowering seasoning translates into the world of perfume as a certain lack of refinement in favour for opulence. Do not expect any smells that can be really found in English countrysides – no dandelions, daisies or broom. It is the passionately sheltered English garden rose, maybe some carnation and other florals that are incorporated in this bouquet. The background is a cosy oriental base note that might contain some myrrhe or the like. As a result, English Bouquet is as British as the Indian Madras Curry that you can eat in every village from Dover to Glasgow.
English Bouquet was discontinued – not a big loss. The English perfumer Shirley Brody has picked up and further developed this style: No.88 by Czech & Speake and XPEC Original, her own brand. These fragrances have just the refinement that English Bouquet is missing. No, not everything was better in the past. It is a good thing that nowadays the Brits have common rue in the garden, not in the kitchen.
Thanks to ElRiecho for letting me try this fragrance.
