Showing posts with label water. Show all posts
Showing posts with label water. Show all posts

Thursday, December 12, 2013

When Tea Is Not Tea But A Panacea--and a Perfume!





A variety of herbal infusions have been devised over millennia by human beings attempting to contend with all sorts of medical conditions. Ever had some tummy rumblings? How about a sore throat? Occasional insomnia, anyone? It turns out that substances to address all of these problems simultaneously have been rolled into a single delicious place: Tazo Settle. Here are the ingredients listed on the back of this gleaming silver envelope:




Ginger Root
Orange Peel
Green Rooibos
Lemon Verbena
Chamomile
Fennel
Licorice Root
Natural Flavors
Orange Oil
Lemon Essence Oil





All of the ingredients are organically grown, and my first question is: who in the world dreamt this stuff up? Green rooibos? What? Have I ever encountered that before?  As an avid fan of ginger tea and really all things ginger, this very gingery composition laced with sweet licorice root and a soft chamomile accent really hits the spot. But wait: there's more. Organic Tazo Settle, believe it or not, has a distinct development trajectory, just like a bona fide perfume!

The "opening," if you will, the trail of the dried chunks of stuff, smells almost like fruitcake. The orange rind is quite dominant, and as it mingles with the ginger and fennel, my mind naturally floats away to memories of Christmastime.

As soon as hot water is poured into the brewing vessel, the ethereal scent of chamomile is released, and it is much stronger at this stage than either the orange rind or the ginger.

Once the infusion process is complete, the honey-colored liquid has a richness characteristic of licorice root infusions. It's thick and sweet--perhaps the most miraculous zero calorie sweetener on the earth--or beyond!





The taste surpasses that of the best ginger brews--both beers and teas!--and the glorious scent only enhances the flavor as the liquid passes one's lips to its ultimate destination: to serve as a panacea. An amazing olfactory creation, under the guise of a lowly beverage! 

I have been storming through my 4 ounce package of this delicious and truly satisfying ginger-centric herbal composition, first and foremost, because it tastes so great. I have not really been drinking this elixir to combat stomach troubles, flu symptoms, or insomnia. Perhaps drinking three large cups of this stuff every night has staved off all of those ailments? I don't know, but I have been feeling fairly healthy of late.

Another unclaimed benefit of this herbal blend--for me, if for no one else--is that it raises all sorts of questions in my mind about the alleged distinction between tea and perfume composition. Just think for a moment about  the beautiful bounty of natural substances rolled together to produce this lip-smacking cure-all. Someone somewhere (probably in Seattle) thought this creation through, and tested it, and retested it, and modified the proportions over and over again until just the right combination was achieved. How different is this process, really, from the composition of a fine perfume?

There are other questions to contemplate as well. Here, in the case of Tazo Settle, an anonymous creator--or, more likely, a group of creators--designed a substance to be imbibed by consumers. There, in the case of a famous perfume, a usually anonymous but sometimes named creator--or, more likely, a group of creators--designed a substance to be worn by consumers directly on their skin. 

We are ingesting these substances, people. These are not paintings on a wall. These are products to be consumed. Why do perfumistas get so hot and bothered when people think of perfume as a toiletry, yet no sane person in the universe, in all of space and time, is screaming out in rage about the refusal of people to give credit where credit is clearly due in the case of this golden brew????????






I anxiously await your replies to these impolitic provocations, my fragrant friends and fellow tea lovers!


Monday, December 9, 2013

Tea Time: Neither Black Nor Green, But Tea All The Same!






White tea is something of an anomaly. The dried leaves can be green just like regular green tea, but the caffeine level rivals that of stout black teas, in my experience. The tea is lightly processed and said to contain more antioxidants than other varieties. The brewed beverage has a rather faint color, relative to green and black teas of any kind. 

My experience with white tea has been limited, and restricted to flavored white teas. Partly this has to do with the simple fact that white tea only made an appearance on the scene in the late nineteenth century, unlike other varieties of tea, which have been around for millennia! 

I have enjoyed all of the types of white tea I've tried up to now, and have noticed that I never have any desire to add adulterants, which is always a good sign, as Jalé mentioned recently in a comment about fine green teas. It's the flavor of the tea itself which makes the cup enjoyable, not the extras thrown in. It may be that people are accustomed to serving and drinking most teas with lemon or cream and sugar because such measures have been necessary to render the liquid potable. Not so with white tea!









I do not have any examples of straight-up, unflavored white tea on hand, but I recently happened upon this lovely specimen, Tazo Berryblossom White, which features white tea leaves laced with huckleberry and cranberry flavor. That may sound like the liquid should be red, but this is not a rich elixir composed of literal pieces of dark red fruit, à la Rote Grütze. Here we have only a soupçon of fruitiness, the intention obviously being to allow the tea flavor itself to shine through. White tea is light and refreshing like sencha, and also very smooth, but not at all vegetal. The natural berry flavoring in this case is quite subtle--so much so that I would never have guessed which fruits were implicated. Yet the tea is delicious!







As you can see in the above images of Berryblossom White in the process of brewing, this is a whole leaf tea--no dusty lint in this snazzy package:






There is quite a lot of caffeine, however, which makes this an early afternoon-only tea for me. My experience suggests that white tea may contain even more caffeine than black! I was very surprised at this discovery, because it seems logical that a dark Assam would be more laden with caffeine than a light wispy white tea. Doesn't Assam look a lot more like ... coffee?

White tea is bound to appeal to those who like Darjeeling and oolong teas, which are also on the lighter side (though not as light as this) and best imbibed without cream, in my opinion. I cannot really imagine adding anything to this particular brew, which is perfectly composed. The flavor is very appealing, as is the scent. The dried leaves offer a gentle fruitiness mingling with the parfum characteristic of flavored black teas.

Now it's your turn: please share your experiences with white tea!



Friday, December 6, 2013

Tea Time: Magical Matcha







Americans are not generally speaking very sophisticated tea drinkers, but matcha, a finely powdered, high-quality tea from Japan, has achieved something of a small cult following as a result of its successful marketing by a number of widely franchised companies, including both Jamba Juice and Starbucks. For those unfamiliar with matcha, the best analogy to something in your experience may be this:


matcha: green tea :: expresso: coffee


Intense, concentrated, bitter, slightly medicinal in flavor, both matcha and expresso have an immediate effect on the drinker because they pack so much into such a tiny volume. I am not a regular matcha drinker, but I do appreciate matcha as a means of amping up the flavor, texture and, of course, caffeine of green tea. 

Today's brew is just such a matcha-infused tea, coming from Muzi:



Muzi is already a high-quality, organic sencha tea (not a blend), but this particular batch has been dusted with matcha as well. My first matcha-dusted tea experience came by way of Stash, perhaps unsurprisingly. For a while, their matcha-dusted Premium Green was my go-to green tea. Unfortunately, they appear to have ceased production of that splendid blend, as it is not available anywhere--not even at Amazon, where I used to buy boxes of 100 bags (which generally last me a month or two). 

The problem, I believe, is that true matcha comes always from Japan, and there have been lots of issues with products coming directly from that lovely archipelago since the tragic nuclear power plant accident at Fukushima on March 11, 2011. Many consumers have been paranoid about radiation of anything being produced in Japan since then, and I confess that I was too, which is why I called the Stash company to ask whether their Premium Green was affected. They assuaged my worries by revealing that for a while now they have been sourcing their green tea from Brazil. So that was good in one way (though we naturally prefer Japanese Japanese products!!!!), but the matcha was still being sourced from Japan, so it may be that it became prohibitively expensive or difficult. I know that companies continue to subject their products to rigorous radiation testing, and all of that has got to take a toll. Stash probably just decided that it wasn't worth it.

What to do? Well, it turns out that I happen to have a decent supply of matcha on hand:




A while ago, when I started to realize the potential for matcha--not only for dusting medium-grade tea, but also for cooking--I bought a couple of large bags of the silken peridot green powder. I store it in airtight jars (such as the one above), and it holds up well. 

Matcha has a bitter, alkaloid taste similar to cocaine or Vicodin. (Yeah, I know what they taste like.) But it makes a fantastic flavoring for ice cream (which you'll know, if you've ever experienced green tea ice cream at a Japanese restaurant), and also for baked goods. Basically, you can turn any humdrum recipe for vanilla or sugar what-not into a matcha masterpiece by simply throwing in a spoon or two of the magical powder. Major yum.

I bought two bags of matcha powder. One is "culinary grade"; the other is "drinking grade", which is more expensive and produced under very rigid conditions, because it is consumed directly, with no filtering, by "whiskers". I don't produce matcha that way, with a whisk and a bowl. I only use it to improve the taste of other teas, and I have found that the culinary grade works perfectly fine for my tea infusions. (Matcha snobs may snicker, but it's simply the truth.) 

Once again, on reflection, I realize that when I told Jalé the other day (on Facebook), that I do not mix my own blends of tea, I was wrong! In fact, I was also wrong when I claimed that I never add anything to sencha. I add matcha! I was thinking of course about "condiments" such as sugar and cream and lemon, added to brewed tea. Matcha, in contrast, I mix into the dried tea before brewing. With the following effect:




As you can see, the tea is thick and brothy as a result of the matcha. I also use a medium-grained mini-colander-type strainer, which lets the smaller particles through:




This means that the tea which I end up drinking is fairly opaque:




But it tastes delicious!!!! Maybe I am closer to the "whiskers" than I think, given that the small tea particles and matcha which pass easily through the filter ensure that my final beverage has quite a bit of oomph to it! One thing that this juice is not, however, is bitter. The intense bitterness of whisked matcha is not found in matcha-dusted sencha, in my experience. This method simply produces a good, hearty, broth-like brew. Perfect for cold winter days!!!!!

Kim mentioned in a comment on the previous (sencha) post that she starts the day with a green tea latte, and I have to say that I love that beverage, too! I accidentally began drinking green tea soy lattes when I purchased some Kikkoman green tea soy milk. It's basically indistinguishable from a prepared green tea soy latte. 

To my consternation, I recently learned that the matcha at Starbucks is a sweetened powder. I learned this the hard way, because when I ordered a green tea soy latte with half the syrup and double the matcha, it was still way too sweet for me. Upon Googling "Starbucks matcha powder", I learned that each scoop has 25 calories! Pure matcha powder has no or negligible calories, so I basically sabotaged my effort to reduce the sweetness level by doubling the matcha powder. (The issue for me was not calories, but sweetness...) Oh well, next time (if there is a next time for that drink...), I'll request ZERO syrup and a couple extra scoops of matcha and see how that goes...

Now it's your turn. Please share your matcha stories and experience!!!! As for me, I believe that it is time for another cup of matcha-dusted sencha...





Wednesday, December 4, 2013

Tea Time: Let's Talk Sencha!





I feel obliged to begin the Tea Talks with the brew most often imbibed by me: Stash Premium Green. This is a sencha-style blend of green teas, which the Stash company originally sourced directly from Japan. However, several years ago, they set up an outpost in Brazil, and now the tea is produced there, though to my palate it is the same tea. I have easily ingested 1000+ cups of this simple, crisp and clean green tea. The big surprise is that most of the cups which I've consumed were brewed from ... drum roll: BAGS!




People who are really into tea tend to look down on bags, and I tend to agree. However, there are a few cases where bag tea has achieved the stratum of imperial craft, and sencha is probably the best developed tea bag in the universe because in Japan sencha is consumed more avidly even than water! Seriously, they serve sencha constantly. Every meeting, every meal, every pause, every talk, every event is accompanied by a fresh pot of sencha. In the hotel rooms, there is even a tea center every bit as obligatory as the writing table and the bathroom! The Japanese do not mess around when it comes to sencha, an essential part of Japanese life! Or should I say essenchal?

Yesterday, Jalé commented on Facebook that she found it odd that the British so often prepare tea from a bag, and I agree that most tea is better produced using loose leaves. In many cases, the improved brew is worth the pain of cleaning up the mess later. With well-dosed and produced sencha bags, however, the tea produced using the bag method is PERFECT. You cannot get any better than perfect, so why even try? 

Like the Japanese, I am a purist when it comes to sencha: nothing is better than sencha alone! No cream, no sugar, no honey, just pure clean, crisp, peridot-citrine colored sencha! Sencha has a delicious, almost food-like, slightly vegetal and nutty taste which should not be masked, and I never, ever add anything to it. There is something deeply satisfying about this tea, as though it were liquid food--or manna from heaven!

I like the double-walled Bodum glasses (pictured above), because they are cool to the touch but keep the brewed tea at the perfect temperature from the first sip to the final drop. The secret is the thick cushion of air between the two layers of glass, and I applaud (and am grateful to) the designer of these ingenious vessels! I am very picky about the temperature of hot drinks, and if my coffee or tea becomes a degree or two too cool, then I have to give it a zap in the microwave. (If that is not possible, then I toss it or else (if caffeine is the issue) guzzle it with some disgruntlement.) My preference is to drink tea at its optimum temperature over a few minutes, but sometimes I get distracted by this or that.

Sencha is a superb green tea, and judging by the amount I've consumed, it has to be one of my favorites. The Stash Premium Green teabags are foolproof for me and offer nearly instant gratification and happiness. I was thinking about the perfumes to which I'd compare this composition, and it would have to be these:





Do I believe that these are the best perfumes on the planet? No, I do not. But they are dependable, and never, ever let me down. I can wear them day or night, and even to bed, which is how I managed to drain the bottles! (Yes, I am working through backups of each...)

Now it's your turn: how do you feel about sencha? Are there any perfumes analogous to your sencha experience? Which drinking vessels do you use, if you drink sencha? Do you add milk, sugar, or other adulterants (in my view)? 


Tuesday, December 3, 2013

Tea Time: Please Join Me For A Cup of Tea!







I begin each day with a triple (or is it quadruple?) expresso, followed by a large draught of ice-cold water. I do not eat any food before noon, at the earliest. Every afternoon I recaffeinate, in one way or another, and nearly every single day I drink tea, whether as a part of my caffeine regimen, or at night for the opposite "medical" effect.

Tea is a source of great comfort and joy to me, partly because of its exquisite scent. In fact, the range of tea scents rivals that of perfumes, though the former are not usually thought of as "composed". Teas are harvested and prepared, however, and the best teas are accorded every bit as much care as a well-composed perfume. 

For these reasons, I've decided to start a little tea corner here at the salon de parfum, a place where you can pull up a chair, take a look at what I've brewed up, and hopefully share whatever you may have enjoyed on that day. The festivities will begin tomorrow afternoon, but I wanted to give everyone a head's up.

I do hope that you'll join me at the salon de parfum's tea corner and bring your tea stories to share!



Saturday, November 3, 2012

The Scent of "The Scent of Green Papaya"




Synaesthetic Suggestion and Subjectivity 
in the 1993 film by Tran Anh Hyung


Set in Saigon, Vietnam, in the 1950s, The Scent of Green Papaya relays, on its most obvious level, the tale of a young peasant girl, Mui, who has been sent away from her home to work as a domestic servant as a result of hardships endured by her family after her father's premature death. In some respects, certainly for Western viewers, the story follows a familiar plot, that of the fairytale Cinderella.



There are important deviations from that morality play, however, including the fact that in this film virtually all of the women appear to be victims of circumstances beyond their control. 




Harridans and shrews are nowhere to be seen, and in the one scene in which a woman scolds another, a man is the ultimate cause of her lashing out. The mother-in-law upbraids her daughter-in-law for having failed to please her husband, what the mother takes to be the explanation for her son's flight from the home. 

For the most part, aside from that single scene, the women of the film are quiet, gentle creatures, hard-working, well-meaning, and resigned to their fate. Even the mother-in-law spends the duration of the film in her room lightly beating a drum as she mourns the dead.

The men in the story can be interpreted, in some sense, as the women's oppressors, but this, too, appears to be a result more of the social and economic context than of their own maliciousness. 




The superficially Cinderella-esque plot develops rather differently in the final section of the film, although it is true that upon reaching womanhood, Mui is ultimately “rescued” by a man, a composer whom she met and admired from afar while working as a domestic helper when she was still a child.



Basically, as cynical as this may sound, she trades one domestic role for another. The indentured servant becomes an indebted wife. After toiling away for more than ten years for other people, Mui, upon reaching womanhood, is “rewarded” by becoming the wife of the man for whom she was working, and also the mother of his child.

Some Western viewers have no doubt voiced complaints that the story is objectionable in one way or another, and I do believe that in order to be able truly to appreciate this work it may be necessary to “evacuate your critical mind,” as I recall a yoga instructor once exhorted those participating in her class to do (including me, who of course rolled her eyes). 

For some such a feat is easier said than done, but it does seem to me that the plot of this film is arguably beside the point, and the wide-ranging and penetrating feminist and neo-Marxist critiques to which it could easily give rise need to be set to one side if one is to discover what it was that the director here intended to convey.

The film garnered much praise from critics but much less from nonprofessional reviewers, many of whom seem to have found it affected (“artsy-fartsy”) and over-contrived. Other viewers complained about the slow pace and relative dearth of action. The Scent of Green Papaya received awards for its cinematographic excellence, and therein lies the true value of this creation, not in its banal plot.

To focus on the narrative of this film is to miss the beauty which unfolds in infinite complexity from the opening and all the way to the final scene, as the deliverances of the senses are presented so as to create a quasi-synaesthetic sensory odyssey of sorts while capturing and conveying the perspective of the central protagonist at the same time.



The Buddhist philosophy undercurrent of The Scent of Green Papaya, which is unmistakeably symbolized throughout the film, is finally made graphic (flagrant?), for those who somehow failed to grasp it earlier, with the concluding shot being none other than a statue of the Eastern sage.



But if this film is Buddhist in orientation, what does that mean? And can the manifest sensuality of so much of the film be reconciled with Buddhist philosophy? 





Scenes of ablution are interwoven throughout the film, but especially near the end, once Mui has achieved womanhood, bathing takes on a decidedly sensualist cast.



On one level, the message, if you will, of much of this film may seem to overlap with the ethical vision of the ancient Greek Stoics, according to which one must steel one's self against adversities over which one has no control. In this regard, the film might seem to share what the nineteenth-century German philosopher Friedrich Nietzsche regarded as the life-negating aspect of resignation common to most religions, which was a bit later pithily summarized by Karl Marx in the phrase “Religion is the opium of the masses.”




Buddhism is a religion, albeit a godless one, but it enjoins the same attitude toward life on earth as the theistic religions: that our attachment to earthly things, all possessions, including our very life, is vain and otiose. 




Desire is to be squelched, since only then, without the constant yearnings to succumb to temptation, can one be at peace with oneself, living harmoniously and in equanimity with nature. In keeping with this Buddhist-cum-Stoic outlook, one way of understanding the docile acceptance by Mui of her station in life is as an expression of her acceptance of this fate and refusal to struggle against it.



It does seem as though all people are constrained by chains of one variety or another, though most of them are invisible. The men and boys of the film, no less than the women, are born into a context rife with expectations of what they must be and do, and those expectations undeniably play a role in shaping the persons whom they eventually become—to a greater or lesser degree, depending upon the individual's relative propensity toward freespiritedness, on the one hand, and malleability or tendency to conform, on the other. Their ostensibly privileged status certainly does not render the males immune from suffering.



There is another way, however, of viewing Mui's way of looking at and attitude toward the world, and even for those who reject the teachings of the “preachers of death,” there are truths here to be pondered for those with eyes to see, ears to hear, and a nose to smell. This film illustrates that far more important for the quality of one's own life than external factors beyond one's control are internal factors and the perspective which one adopts toward the people and things in one's experience, a Stoic point, to be sure, but an aesthetic one as well.



Obviously there are extreme cases, where people are physically imprisoned in nightmarish scenarios created by others, and which make it impossible for those shackled to enjoy their own subjective experience of the world. In The Scent of Green Papaya, the focal protagonist retains sufficient liberty to be able think about and to perceive the world as colored by her own values. Her interactions with people and things evince a quiet nobility, despite her low social standing.

Mui lives in a bubble of sorts, entirely unaware of what life might be, were she not situated where she has found herself, as the servant of a well-to-do family. Having received no education, she is illiterate and powerless—not only economically, but also conceptually—to extricate herself from her indentured role. In reality, her station is not so different from the billions of women throughout history whose only hope for economic and social security has been marriage to a man capable of providing those things.



The institution of marriage was initially established to formalize the relation between a man and some of his property, his wife, who took his name and essentially gave her life over to him in agreeing to propagate his name through the production and nurturing of his progeny. 



Today marriage has taken on new meanings, but it will always be tainted by its purely pragmatic and sordid origins, which prevented most women for most of human history from realizing their creative potential beyond the narrow ambits of the home. Many women have flourished, no doubt, in such a role, and many do still today, but for thousands of years they had no viable alternative and so cannot be said to have freely chosen what became their primary vocation. 



In theory, of course, such a lifestyle may well be every bit as valid and worthwhile as any other choice which a woman might make—a point underscored by recent gay marriage activists—provided that it really is her own choice and not imposed upon her from outside.

What is unique about The Scent of Green Papaya is that, rather than negating the servant girl's value, this film reveals the preciousness of her subjective engagement with reality, what is typically ignored in social critiques of gender- and class-based inequities. The focus of social critics has typically been on improving the circumstances of such persons, not on revealing their unique perspective on the situation in which they find themselves. The ironic result is that the victims are often doubly negated. They already have no power over the system in which they exist and which rules their lives, but they also have no voice.


This film presents an anthropological tableau, not a social or moral critique, in displaying the economic stratification as well as the patriarchy of the society in which Mui finds herself. Early on it may appear that a critique is forthcoming, as the males of the family are painted in somber shades as capricious and despotic. The father and head of the household, a troubled musician who appears to be dissatisfied with his bourgeois family life, disappears at periodic intervals with the family's savings to indulge in debauchery with prostitutes until the money has all been exhausted, at which time he returns home.

Even the smallest boy of the family manifests ignoble behaviors toward Mui which suggest that in the future he will follow in the footsteps of his father, and will perhaps even grow up to mistreat women. No good will come of any it, suggests the plight of the father, who having apparently contracted venereal disease during the last of his fugues of fornication, succumbs shortly thereafter, leaving the family forever and permanently behind.




Truth is Subjectivity

A social critique can of course be made of this entire situation, with the women at the beck and call and mercy of the men in 1950s Vietnam—as most everywhere else—but what director Tran Anh Hung does instead is to focus upon the subjective perspective of Mui and the lush beauty which surrounds her like a halo. The girl has an artist's sensibility and finds value in every single thing she encounters. She views the world in a state of awe at the infinite richness contained within it, and she perfectly encapsulates the maxim that beauty lies in the eyes of the beholder.



Mui takes note of the minutest of details in her experience, watching an ant attempt to hoist a piece of rice or a toad as it croaks. The house is structured openly, making it possible for various creatures, insects, lizards, frogs, to lead their separate existence while harmonizing with the people also present.


Mui's attitude toward these creatures is very different from most people's, and none of what are often regarded as pests appear to be so from her own perspective. Rather than setting out to destroy the ants, as the son of her master does—lighting a candle and dripping wax upon them as he watches them slowly die—Mui observes in a state of awe the beauty of their struggle to survive.


A ten-year lacuna of Mui's life is not covered by the film. The story is taken up again when she is twenty years old, at which point she seems physically different but still a child at heart and in her interactions with the world. In the opening shot of this final section of the film, Mui seems almost retarded, although the intention appears to be to depict her as saintlike—in something like a state of transport achieved through natural mysticism. 

There have been many varieties of mystic throughout history, with some holding a pantheistic view, finding divine elements or “gods” in all that they encounter. Others have understood their extraordinary experiences as direct communications with a canonized God in a particular religion such as Christianity.

Mui's ecstatic encounters with nature are reminiscent of those of many religious mystics throughout history, including Saint Teresa of Avila (1515-1582AD). The difference between Mui and the mystics of established religious traditions is that she does not possess any of the cognitive or conceptual apparatus to be able to articulate her interactions with God—or the divine—as manifested through nature. It is noteworthy, however, that many orthodox mystics, too, have insisted that the content of their experiences was ultimately ineffable. Incapable of being transmitted to others through human language, the phenomena giving rise to the mystic's experience could only be gestured toward.

As a young woman, Mui seems even less inclined to talk—close to mute—by now, and one suspects that this was how she managed to survive pure and innocent in a system where many analogous people throughout history have suffered corruption at the hands of those more powerful. Having been adopted as a surrogate daughter by the woman of the house (who had lost her own daughter), one senses that Mui benefited from the protection afforded her by this relationship.


Once Mui is sent to work for the composer in his house, preparing his meals and tending to his domestic needs, he ends up falling in love with her, and ultimately forsakes his fiancée, a well-to-do young woman of society who appears to have no use for or real interest in the composer's true calling, music.






The unmistakeable message is that the musician, like Mui, is nobler in spirit than his would-have been wife of high society, who comes off as shallow and superficial. 


The woman becomes outraged upon recognizing that her lover and would-have-been husband has fallen for his live-in servant. She throws a tirade before storming out of the house, leaving her engagement ring behind.




The musician's infatuation with Mui during what is a nearly speechless section of the film is revealed through the sketches he has made of her face. It appears that he finds himself drawn to Mui as to a kindred spirit of sorts. The possibility of course exists that the father of Mui's child, too, like the troubled musician at the head of the household where she worked as a child, may grow restless and forsake bourgeois family life. But one senses that Mui is unlikely to be devastated by such a development, because every single thing around her is miraculous to her. She has no identity to lose, because she blends in with the environment no less than do the toads and the lizards and the ants.




Music as a Metaphor for Scent

How can the subjective experience of such a person be captured on film? A virtual infinity of colorful images carefully composed and juxtaposed make up the visuals of The Scent of Green Papaya, but the musical score—comprising both original material and well-known classical music pieces—is just as important, and together the two help to create the synaesthetic illusion of scent throughout the film.

In some ways, the music serves a metaphor for scent, with rapid transitions and modulations signaling abrupt emotional changes, just as occurs when a scent, invisible to the eye, eventually penetrates a person's consciousness as the molecules make contact with olfactory receptors and a message is transmitted to the brain.

I have often felt that scents are colored. I do not suffer from—or is it enjoy?—the literal synaesthetic conflation of sight and scent. I do, however, strongly associate certain scents with certain colors. The Scent of Green Papaya synaesthetically suggests for me the sense of scent through the use of breathtakingly beautiful visual images and sounds, both natural and manmade. As Mui shreds fresh papaya, the music and the image together produce a scent-like experience because it seems to be right there before me.

At first the unpeeled papaya smells vegetal and green, somewhere between Pierre Balmain Vent Vert and Frédéric Malle Carnal Flower, but then it becomes fresh and fragrant and tart like a bright eau de cologne such as Parfums de Nicolaï drat or perhaps one of the Hermès Jardins. The film is literally filled with clean, limpid, aqueous, and vegetal scents, and the musical sound of water—whether dripping or splashing—suffuses the entire work.



The smell of rice in the kitchen is evoked as dinner is prepared, but the rice is scented, as beautiful as Gianfranco Ferre's Ferré eau de parfum, which includes a succulent rice note.




When, as a young woman, Mui applies red lipstick for the very first time, my memory of that scent becomes activated. I think of the smell of Guerlain Météorites or Frédéric Malle Lipstick Rose.




When the composer's fiancée flirts with him at the piano, I sense the presence of Chanel no 5. When she becomes angry, throwing a temper tantrum and destroying beautiful pieces of ceramics before storming out of the house, all of her charm evaporates away, leaving something harsh and ugly, an aura of caustic chemical soup (selection of an apt example is best left to the reader...).



When the composer enters Mui's private quarters for the very first time, I smell something with musk, but a clean, light, sweet and innocent heliotrope-laced musk such as Kenzo Vintage Peace







The green incense burning in the home brings to my mind Comme des Garçons Kyoto.







As the couple shares playfully in the process of educating Mui, I sense the juxtaposition of L'Artisan Parfumeur Voleur de Roses and Drôle de Roses. The couple lives harmoniously together, respecting one another as fellow creatures in the Buddhist rock garden which is their home, far from the fray of urban contention and strife.


All of these image-scent associations emerge from my own subjective experience and are likely unique to me of all viewers, but therein lies precisely what I find so fascinating about the sense of scent: our associations arise out of our own memories, shared with no one else in all of space and time. Our interactions with our environment and our reactions to what we see and smell and hear have as much to do with us as they do with the things which serve as catalysts of sorts in causing a flood of memories to rush as from nowhere to the forefront of our mind. Whether we like or we dislike what we see has a great deal to do with our prior experiences and beliefs.

I must admit that I myself disliked the heavy-handed sexual imagery near the end of The Scent of Green Papaya, and feel that the effect would have been much stronger more subtly applied, but overall this film is a richly scented evocative gem and well-worth any perfumista's time.


Should Class and Gender Inequity be Aestheticized?

Social criticism is important. Without it, no progress would ever have been made toward the betterment of the circumstances of marginalized and diminished persons, including all persons who are non-White or lack a Y chromosome—or both. Strides have been made toward equalizing the opportunities of the people of all races and both genders and, more recently, sexual orientations, although there is much more to be done.

Even in ostensibly free and enlightened Western nations, the diminished status of females, in particular, is evidenced by economic statistics revealing that they continue to be paid significantly less than their equally qualified male counterparts for performing the very same work. In other words, women continue to be regarded as less than full-fledged persons equivalent in moral value to males, as has been the case throughout human history. This is a valid concern, and some viewers may find that The Scent of Green Papaya conveys a conservative perspective too ready to condone inequalities and injustice. Such criticisms have a great deal of merit in their own right, but morality and justice are not really what this film is about, when all is said and sniffed.