21/01/2008
27/01/2008
31/01/2008
03/02/2008
With this method the extraction can take place in the room temperature, that means that the scent becomes closer to the real scent. It's concentrated, so it is preservable.
Maki Ueda artist's blog
olfactory art / smell art / olfactory installation / smell extraction / the sense of smell and taste experimentations / food art / smell diary
www.ueda.nl for portfolio
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