Elizabeth was the first one to dive into this murky, interesting, science fiction/ “Brave New World” issue that I examined in “Scent Branding, Mind-Control, and Ethics,” on a topic that confused me more the longer I considered it. What resulted was unusually long, perhaps accounting for the lack of comments, and Elizabeth’s reaction is long as well, but worth reading. There is something potentially sinister here, or perhaps around the corner—or just in our imagination and fears. Scent manipulation, and all it implies, is in the wilderness of ethics, where human nature, science and commerce meet.
Here is the “Comment of the Day”:
“I agree this is a complicated issue. As you said, restaurant smells (natural, I assume) tend to make people hungry (or more hungry than they really are), as do waiters with large platters of beautiful food which often encourage patrons order more, different, and perhaps more expensive food than what they may have had in mind. The goal of the restaurant is to sell food: if memory serves, it’s only been in the last 20 years or so that restaurants had at least parts of their kitchens open to the dining area so “good smells” could waft out from them. My memory from childhood of elegant restaurants were the multiple green baize doors that completely closed the kitchen off from the dining room. So was this change intentional or simply simpler and cheaper as restaurant designs? I don’t know, but it’s different. Continue reading