Smell This. How the food industry uses olfactory marketing to shape consumer desire, and why awareness is itself an act of resistance, with Elena Mancioppi.

What does the smell of fresh bread have to do with selling a house? Why does vanilla make things taste sweeter? And when did the food industry start using scent as a tool to shape what we want, before we even take a bite? Today we are diving into something you probably experience every single day without realising it: the invisible world of food smells and how they are used to influence your choices, your emotions, and your appetite. My guest is Elena Mancioppi, a philosopher and researcher at the University of Gastronomic Sciences in Pollenzo, Italy, specialising in the aesthetics of smell, olfactory marketing, and the sociopolitical dimensions of food aromas. Her work sits at the crossroads of philosophy, perception, and food politics. And it might just change the way you walk through a supermarket. Are you ready to smell things differently?  Host & production: Valentina Gritti Guest: Elena Mancioppi Music: Leonardo Prieto Useful links:  Osmospheres, Mimesis International: https://mimesisinternational.com/osmospheres-smell-atmosphere-food-2/ L'Olfattivo, Edizioni ETS: https://www.edizioniets.com/scheda.asp?n=9788846763136 The Senses of Smell: Scents, Odors and Aromatic Spaces, Rivista di Estetica: https://journals.openedition.org/estetica/8190 Osmospheric Dwelling: Smell, Smell, Food, Gender and Atmospheres, Espes: https://zenodo.org/records/7489494 Smell Aesthetics, UNISG: https://www.youtube.com/watch?v=Cw1yohcLbRQ Towards a Sociopolitical Aesthetics of Smell, Rivista di Estetica: https://journals.openedition.org/estetica/8383?lang=en Atmospheres, Art, and Aesthetics: A Conversation, Espes: https://static1.squarespace.com/static/59ac89042994caa10199036a/t/66df1ada3a5b080f32dbd329/1725897434627/ESPES_interview.pdf Omosfere: Estetiche olfattive dell’abitare l’aria, Smell Magazine: https://smellmagazine.it/omosfere-estetiche-olfattive-dellabitare-laria/02/02/2023/   A project by Slow Food Youth Network (SFYN).