“Eau de cookie dough”: Reading + Talk with R. Claire Bunschoten
December 15 @ 3:00 pm - 4:00 pm PST
By donation
Sign up (by donation): https://www.eventbrite.com/e/eau-de-cookie-dough-reading-talk-with-r-claire-bunschoten-tickets-1070009269529?aff=oddtdtcreator
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Join Dr. R. Claire Bunschoten and the Institute for Art and Olfaction’s Minetta Rogers for an author reading. Dr. Bunschoten will select passages from ‘Eau de cookie dough”: Gourmand Fragrances, Negotiating Nostalgia, and Inedible Food Cultures,’ followed by a discussion and audience Q&A.
This is an online event that will take place on Zoom. If you are unable to attend live, the event will be recorded and shared with all registrants.
ABOUT THE ARTICLE
‘“Eau de cookie dough”: Gourmand Fragrances, Negotiating Nostalgia, and Inedible Food Cultures’ is an article published by Taylor & Francis in Food and Foodways on 22 September 2024.
Abstract: This article investigates the role of nostalgia in the meanings and uses of food-inspired (gourmand) fragrances at the point of their emergence in the 1990s and their adaptation by young women and girls in the first decade of the 2000s in the United States. It uses, as an evidentiary basis, news and magazine articles to map the popular reception of these fragrances following their emergence in the 1990s, and closely reads two retrospective works from the 2020s that center the gourmand fragrance Warm Vanilla Sugar by Bath and Body Works to navigate body-based anxieties and desires of young women in narratives of puberty set in the 2000s. Such analysis reveals complicated interplay among food, gender, and consumer culture as well as changing forms and relationships to food-based nostalgia. This investigation of gourmand fragrances points to the field of food studies’ further need to consider smell and other inedible objects of food culture.
The article is available at DOI: https://doi.org/10.1080/07409710.2024.2405797.
A version of this article will be shared with all the registered participants upon sign-up.
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