A treatise on smells and their sources. Theophrastus investigates why different substances produce different odours, how smell relates to the other senses, and what the nature of odour itself might be.
Start ReadingTheophrastus examines the nature of odour and its relationship to the other senses, establishing the theoretical framework for his investigation.
The classification of odours — pleasant, unpleasant, and neutral — and the substances that produce each type.
How odours are produced in plants, and why different parts of the same plant can smell different.
The role of heat, moisture, and fermentation in the production and modification of natural odours.
Artificial perfumes and the art of perfumery — which plant materials are combined to create compound fragrances.
The preparation and composition of specific perfumes, including the oils and bases used in their manufacture.
The preservation and ageing of perfumes — how scents change over time and why some improve while others deteriorate.
The effects of perfumes on the body — therapeutic uses, their relationship to wine and food, and their physiological impact.
Regional variations in aromatic plants and the geographical sources of the most prized perfume ingredients.
The odours of animals — why different creatures produce different scents and what these reveal about their nature.
Odours in food and cooking — how heat transforms the smell of substances and why some foods smell better cooked.
The relationship between odour and taste — how the two senses correspond and where they diverge.
Odours and disease — how changes in bodily odour can indicate illness, and the diagnostic value of smell in medicine.
Concluding observations on the nature and significance of odour in the natural world and human experience.