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“These are some of my favorite smells: toasting bagel, freshly cut figs, the bergamot in good Earl Grey tea, a jar of whole soybeans slowly turning beneath a tropical sun. You'd expect the latter to smell salty, meaty, flaccid- like what you'd smell if you unscrewed the red cap of the bottle on a table in your neighborhood Chinese restaurant and stuck your nose in as far as it would go. But real, fermenting soybeans smell nothing like sauce in a plastic bottle. Tangy and pungent, like rising bread or wet earth, these soybeans smell of history, of life, of tiny, patient movements, unseen by the naked eye.” — Kirstin Chen
These are some of my favorite smells: toasting bagel, freshly cut figs, the bergamot in good Earl Grey tea, a jar of whole soybeans slowly turning beneath a tropical sun.
You'd expect the latter to smell salty, meaty, flaccid- like what you'd smell if you unscrewed the red cap of the bottle on a table in your neighborhood Chinese restaurant and stuck your nose in as far as it would go. But real, fermenting soybeans smell nothing like sauce in a plastic bottle. Tangy and pungent, like rising bread or wet earth, these soybeans smell of history, of life, of tiny, patient movements, unseen by the naked eye.