Welcome to the perfume room. I am so excited about our guest today. Many of you already know her. Today we are joined by Daisy Bo.

Daisy is a part-time assistant professor of French at the new school, the Fashion Institute

of Technology, and Marymount Manhattan College.

She earned her PhD from New York University, and her work focuses on French food and identity,

perfume, and online language instruction.

All of the courses that she teaches at these universities are in French.

But if you are not currently enrolled in school and or you don't speak French, fret not.

Because Daisy also teaches one-off classes in English on perfume history and material culture

for the Fragrance Alliance Network in New York City.

I met Daisy a few years back at a perfume event, and I have been a fan of hers ever since.

There was so much that Daisy and I wanted to chat about, and in our limited hour, we really tried to cover as much ground as we could.

Daisy makes the case for the basic bitch perfume.

We talk about her foray into perfumery and the origins of the courses that she teaches,

and then we move into the meat and potatoes.

Though, if I'm to reflect on our conversation, perhaps meat and potatoes, is not the best choice of words.

We talk not just about the notion of decolonizing and decentralizing scent, but Daisy

posits that if we are really to interrogate this topic, this conversation goes far beyond

banning the O word in perfumery.

More specifically, Daisy explains that it extends to gourmand's, how we label them and how we

talk about them, which transparently is a topic that I hadn't really considered before

Daisy shared her perspective.

We also talk about the smell of sexy and how loaded that word is, sexy how, sexy how, and sexy to whom? And we end on a question for you,

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