“The taste and the sense of smell form but one sense, of which the mouth is the laboratory and the nose the chimney.” This quote from Jean –Anthelme Brillat-Savarin considered the father of modern gastronomy, lays the foundation for Olfactory Cuisine. Meaning the addition of fragrances before and during your meal to enhance or titillate the eating experience. Rosemary twigs are burned to team it popular fragrance with meat, poultry or even shellfish dishes. For an autumn version, some restaurants place steaming bowls of oak leaves, pumpkin seeds, apples, cinnamon and hay on their tables. Olfactory Cuisine gives diners a “very visceral emotional experience” suggests Grant Achatz, chef at Alina in Chicago.