Francois Coty, a master of marketing, knew how to get a girl's attention.
"Give a woman the best product you can compound, present it in a perfect container (beautifully simple, but of impeccable taste), charge a reasonable price for it and a great business will arise such as the world has never seen," wrote the Corsican-born perfumer in 1906.
— Message in a bottle, in The Age, looks at perfume packaging and how today's perfumes are "dressed for success".
A TRUFFLE by any other name may smell as sweet, but what if that name is 2,4-dithiapentane? All across the country, in restaurants great and small, the “truffle” flavor advertised on menus is increasingly being supplied by truffle oil. What those menus don’t say is that, unlike real truffles, the aroma of truffle oil is not born in the earth.
— It isn't about perfume, but Hocus-Pocus, and a Beaker of Truffles, from The New York Times, will resonate with perfume fans who wonder how much of what they smell is "real".