An olfactory approach to da Vinci’s work through the smells of his materials and his years spent living in Tuscany
This exhibition catalog is a journey into the perfumes of the Renaissance through the daily life of Leonardo da Vinci (1452–1519). The book delves into the scents of this brilliant era: the spices, incense and musks of Constantinople; the perfumed costumes of Venice, Florence, Milan; and the court of Francis I of France. It highlights the plants of the Tuscan master’s childhood, such as olive, jasmine, juniper and lemon and orange trees, as well as the smells of the workshop including walnut and linseed oils, rabbit skin glue, resins, waxes and fats. Leonardo himself concocted fragrant recipes, from the most delicate to the most intense, using enfleurage and distillation techniques. This ambitious catalog features reconstitutions of objects designed by Leonardo, such as an alembic or the famous amber necklace from The Lady with an Ermine.
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François Saint-Bris is President of the Château du Clos Lucé - Parc Leonardo da Vinci.
Pascal Brioist is professor of Modern History at the University of Tours.
Carlo Vecce is professor of Italian Literature at l'Orientale University of Naples.
A fascinating journey into Leonardo da Vinci's works, the Renaissance and its perfumes.
This exhibition catalogue is a journey into the perfumes of the Renaissance, through the daily life of Leonardo da Vinci and the legacy of his mother Caterina, who came from the shores of the Black Sea where she was sold as a slave. The book delves, among other things, into the scents of this region, and of this brilliant era: the spices, incense and musks of Constantinople, the perfumed costumes of Venice and Milan, and the treatises of Francis I's apothecaries.
The book highlitghts the plants of the Tuscan master's childhood, such as olive, jas mine, juniper, lemon and orange tree, as well as the smells of the workshop, walnut and linseed oils, rabbitskin glue, resins, waxes and fats. Leonardo himself concocted fragrant recipes, from the most delicate to the most nauseating, using enfleurage and distillation techniques.
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