Word: aromas
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...pulsating beat of Israeli pop music and the aroma of falafel drifted out of a tent on the rain-drenched Science Center lawn yesterday during the sixth annual Israel Fest, a showcase of Israeli culture. I-Fest, co-sponsored by Harvard Students for Israel, the Harvard College Progressive Jewish Alliance, and Harvard Hillel, featured free food, activities, and booths for various Israel-related organizations. “Our goal is to make Israel a lot more accessible to the general population,” explained HSI President Miranda E. Rosenberg ’09, the main organizer of the event...
...capacious imagination and a nimble authorial voice, his prose does not share in the exoticism of his story. There is no “odour of spices creeping through the timbers” in his words, as there is on the Ibis. Ghosh does attempt to evoke that aroma, but to do so he relies on the exoticism of foreign languages rather than the exoticism possible through rhetorical artistry. There are so many imported words, though, and he uses them so liberally that the effect is more exhausting than evocative. Passages like the following, from a British merchant fluent...
...potential axing of words has revealed specialized meanings that seem to have escaped the dictionary's compilers. David Pybus, a perfumer in London, says agrestic's alternate meaning should qualify it for preservation: "It is used," he says, "in the perfume and flavor industry quite extensively to describe an aroma note or type which is 'of the countryside,' such as hay, heather, forest depths or meadow." Who knew? Elsewhere, fantasy-game devotees have rushed to the defense of periapt (a charm or amulet), which they know from the popular Dungeons & Dragons game, and geologists have pointed out the utility...
...POTOCKI WODKA First produced by the aristocratic Potocki family in 1816, this is a liquor with a legacy. Made from Polish rye, it's distilled only twice and is unfiltered, letting it keep its nutty aroma and robust, chocolatey taste. ($60; www.potockivodka.com...
...math that makes this the costliest tipple I am ever likely to have on a Tuesday afternoon. Determined not to be dazzled by its price and rarity, I take a sniff and a sip. The bright golden elixir smells at first like almond blossoms, but the aroma quickly ripens like dark fruit. An exceptionally fine mousse of bubbles seems to linger forever on the tongue...