Recently I came across a study published last summer that provides some pretty astonishing evidence that training one’s sense of smell–”olfactory stimulation”–improves memory and prevents mental decline.
Conducted by Michael Leon, a professor of neurobiology at the University of California, Irvine, and published by the scientific journal Frontiers in Neuroscience, the study exposed older adults (age 60 to 85) to an array of scents at night while they slept and found that their memories improved significantly. Participants slept with odor diffusers in their bedrooms that distributed different scents every two hours: After six months, they showed a 226% improvement on a standard memory test. The control group showed no improvement.
“As you age, your memory walks hand in hand with your ability to smell things,” Leon explained when I called him. “Pretty much everybody in our modern, affluent world is odor-deprived. Humans’ brains evolved at a time when nobody bathed! Everyone was exposed to a rich, complex olfactory world. The loss of that stimulation may make our brains vulnerable to memory decline, depression and a wide variety of diseases.” Added to that is the environment’s wear and tear on our olfactory system–pollution, chronic stress, common colds, injury and aging all take a toll, he said.
This story is from the August 31, 2024 edition of Wine Spectator.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the August 31, 2024 edition of Wine Spectator.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Shipwrecked Champagne Hoard Discovered Near Sweden
It sometimes feels like wine has a habit of falling into the briny deep. On July 23, Polish wreck diver and underwater photographer Tomasz Stachura announced that he and his Baltictech team had discovered the wreck of a 19th-century sailing ship near Öland, an island off the coast of Sweden—and it was crammed with bottles of Champagne and mineral water.
Openings: The Latest in Napa Tasting
Several new tasting options have opened in Napa Valley, particularly in downtown Napa where wineries are launching satellite tasting rooms. Standing out from the crowd means trying new approaches. Here are some highlights:
War in Middle East Affects Vintners
The 2024 harvest at Israel’s Dalton Winery was punctuated by nonstop rocket and drone attacks launched from just across the border in Hezbollah-controlled southern Lebanon.
Wineries Sue Napa County in Federal Court
Three Napa wineries filed a joint lawsuit in federal court in September alleging that Napa County officials violated their constitutional rights.
Savoring Persimmon Season
For many, persimmons are an enigma ingredient. Chef David Nayfeld of Award of Excellence-winning Che Fico in San Francisco and its Best of Award of Excellence sibling dangling persimmons off the tree with a stick at a childhood friend's house before realizing what they were. \"I remember his parents saying, 'Hey, don't hit the persimmons, those are food!\"\"
Tasting Plate: A German Six-Pack
Though it boasts Western Europe’s largest population and biggest economy, Germany is nowhere near the cheese juggernaut its neighbors Switzerland and France are. That said, the Germans love their fine cheeses, and they do turn out some excellent ones, fortunately including more than a handful that are currently available here in the U.S.
Gigondas Blanc Est Arrivé!
Ask winemakers in the Southern Rhône to name the most exciting white grape in their region and you will hear a growing number of them say \"Clairette.\"
Kistler's DARKER SIDE
Russian River Valley Pinot Noir ups the ante at the house that Chardonnay built
THE SPLENDOR OF CHAMPAGNE
THE REGION'S LEADING PRODUCERS DELIVER HIGH QUALITY AMID A DIVERSE RANGE OF STYLES
MICHAEL BATTERBERRY: 1932-2010 Gourmet, Journalist, Gentleman
Before Food Network, Top Chef or Yelp ... before the term “foodie\" ... before tomatoes were heirloom and sushi was fast food... back when fancy restaurants were always French... Michael Batterberry and his wife, Ariane, were working to celebrate and elevate the status of American chefs and international cuisine. Julie Mautner, Food Arts' former executive editor, looks at the life and legacy of her late mentor, affectionately known as The Bat.