Bøger af Professor Emeritus of Philosophy

In the last twenty years there has been a marked increase in artists using smells in their works at the same time that scents are being used to accompany plays, films, and music. There is also an increase in ambient scenting in stores and hotels and leading chefs are adding unusual scents to cuisine. The book explores these olfactory activities and the aesthetic and ethical issues they raise as well as answering the traditional disparagement of the sense of smell byleading intellectuals such as Kant, Darwin, and Freud, drawing on current science, social science, and humanities as well as literature.