Whereas a perfumer can invent commercially successful aromas that are totally nonrepresentational—a Pollock in a crystal bottle—the flavorist must still respect the deeply held conservatism that people tend to hold when it comes to putting food in their mouths. From The Taste Makers , about flavorists working at Givaudan, in the New Yorker. Many thanks to Kevin for the link!
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A Pollock in a crystal bottle
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