A Culture of Human Cheese

08/26/11
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Smell is one of those senses where context can play a huge role. A fine cheese and a dirty foot share the same molecular smells, yet one is a delicacy and other is repulsive. In an effort to toe the line on this attract/repulse interplay, artist and scent researcher Sissel Tolaas collected bacteria from people, and used it to make cheese. In away, she has created a line of personalized dairy products.

More videos from this series: Scents and Sensibilities

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