aroma tours ®
    newsletter april 2006

 

THIS ISSUE
  • Welcome
  • Aroma Travellers, Our Thanks 
  • Our Current Booking Status
  • Emperor of Scent Revisited
  • Tuscany Reminiscence
  • Balinese Dance
  • Tropical Delights 
  • Arranging your Travel, Bookings etc.
  • Previous Newsletters
  • Thought for the Day
  • Our Invitation
     
Welcome

A warm welcome to all of the members of our Aroma Tours newsletter in more than 45 countries around the world.

Robbi is just back from a very successful time away teaching a series of workshops in Ireland and we are continuing with our preparations, full steam ahead.
 
With only a little over a month to go now before the start of our tour season, we are very excited about the year ahead and feel truly blessed to be able to share our passion for the places and experiences that we love with so many wonderful people.
 
The next edition of our newsletter will be coming to you "en-route" from either Tuscany or Turkey with the latest tales of our adventures.

If you have not visited for a while we invite you to drop by for a peek at our latest details and photos on our Aroma Tours site

As always detailed information, including pricing and itineraries are available via our Information Request Page


Aroma Travellers, Our Thanks

It always feels appropriate to say thank you - so once again:-
 
One of the main reasons that we have continued to grow and flourish is the on-going support we receive from returning Aroma Travellers who consistently make up more than 20% of our bookings each year. Because we will not be offering more than 10 or so tours a year ( to maintain the character and quality of our offerings ), we look forward to this percentage growing in the future.

Robbi and I would also like to give our heart-felt thanks to all of you who continue to support us with your kind words and referrals and by spreading news of our tours and retreats amongst your friends.

Gratitude is an essential component of any flourishing business and we say thank you often!


Our Current Booking Status

Our outstanding year continues and we are also starting to get a healthy number of early bookings for our tours in 2007.

Our current booking status for 2006 is:-
We are now getting down to the last vacancies for our European tours so if you are considering joining us in Tuscany or Provence this year, please do get in touch with us shortly at info@aroma-tours.com
 
If you would like to reserve you place for either this year or next year, please visit our Tour Booking Page which now also includes secure on-line facilities in addition to our previous off-line booking method of creating a printable booking form to fax or post.
 

The Emperor of Scent Revisited

Back in our February 2004 Newsletter I wrote a piece about a wonderful book called "The Emperor of Scent" by Chandler Burr.

It tells the story of Lucca Turin, a scientist with a passion to discover exactly how it is that we are able to smell the many thousands of aromas that are in our environment and developed a theory of smell based on the vibrational characteristics of odour molecules. Along the way he also takes us on a journey into the secretive word of the perfumery industry.
 
Since then two scientists: Richard Axel ( New York ) and Linda B. Buck ( Seattle ), have been jointly awarded the Nobel Prize in Physiology / Medicine for their work on "Odorant Receptors and the Organization of the Olfactory System". If you are interested in our sense of smell, it is an elegant explanation and a fascinating read.
 
In summary they proved that our ability to recognize and remember about 10,000 different odours is coordinated by a family of approximately 1,000 different genes which in turn translate into an equivalent number of different olfactory receptor types. These receptors are located on specialized cells, which are located in the upper part of the nasal lining.
 
Each receptor cell is populated with one specific type of olfactory receptor [ this was very unexpected ] which in turn is only able to detect a limited number of odorant substances. It is the combination of the many different receptor/cell types working together, sending complex patterns of signals [ characteristic for each odour ] to our brain that give us our full sense of smell and the ability, for example, to smell of a lilac flower in the spring and recall this olfactory memory at other times.
 
So it has transpired that Lucca Turin's theories of olfaction based on the concept of molecular vibration rather than the lock-and-key receptor model have been disproved, but it is Lucca's prodigious ability to discern, remember and characterise perfumes that remains his gift to us.
 
Here are 2 more of his amazing perfume oratories for you to enjoy:
 
"Paradox" by Jacomo
"Beauty itself, as with faces, is not simple: perfumes can be handsome ( 'Mitsouko' ), graceful ( 'Calandre' ), gorgeous ( 'Joy' ), comely ( 'Shalimar' ), radiant ( ' Tommy Girl' ), exquisite ( 'Apres l'Ondee' ), stunning ( ' Angel' ). Reader beware: 'Paradox' is , to paraphrase something once said about Scriabin's music, a perfume of 'almost unbearable loveliness'. One of the properties of loveliness is that  it disarms all attempts to be serious, and turns all critical machinery into a pile of whirring junk."
 
"What I find all the more irritating is that 'Paradox' isn't even 'my type'. It is after all, yet another fruit salad  of the type that has kept perfumers gainfully employed since 'Deci-Dela'. But this fruit salad does something that it has no right to do: break hearts. If this were music, it would be Bizet's Symphony in C. If it were a car, it would be a Facel-Vega Facellia. If it were an aircraft it would be a 1959 Caravelle in Air France livery. Anyway, go smell it."
 
And just to prove that Lucca is not just a spokesperson for the perfumery industry we have:-

"Python" by Trussardi

"The absurdly named 'Python' is a poverty-stricken sweet powdery affair, a very distant relative of the wonderful 'Habanita' ( Molinard ). It belongs in a tree-shaped diffuser dangling from the rear-view mirror of a Moscow taxi."  [ Ouch! ]
 
 
Tuscany Reminiscence

As we prepare to journey to Tuscany for our first tour this year - Aromas of Tuscany - it is enjoyable to remember last year's experiences of the Dolce Vita and reminisce with photos of our adventures.
 
"We are home and contentedly swelled with happy memories of our Tuscan tour.  Thank you for your professionalism, enthusiasm, and overall unflappability.  You were wonderful. "
 ~ Deborah and Steven Greenbaum, Florida USA
 
There are still places available for both of our Tuscany tours this May but bookings will be closing very soon.
 
We hope that we will have the pleasure of welcoming a few more Aroma Travellers to share "Slow Food" and the "Sweet Life" with us in the beautiful hills of Tuscany.
 
 
 Balinese Dance

Balinese culture has developed from a mixture of Hindu and local traditions and was heavily influenced by the migration of the Javanese royal family along with their royal court in the 15th century. One of the most important expressions of this rich cultural heritage comes in the form of the many dances that are performed during temple ceremonies and Bali's many festivals.
 
Balinese dance is an expression of devotion to the Hindu Dewa and Dewi [ Gods and Goddesses ] and is based on the Ramayana, Mahabarata and other epic stories from their history. It is also used as a way of perpetuating the Balinese culture and teaching moral values to the young.
 
Dance is taught from a very early age and many years of intense training are needed to master the complex movements of body, hands, fingers, eyes and expression, that allow the dancer to undergo the self-surrender required in the proper performance of Balinese dance.
 
The costumes used are always colourful and ornate and the accompanying Gamelan music which is almost totally percussive and based on the 5 note pentatonic scale, creates a haunting, sometimes restrained, sometimes exciting, energy to the performance.
 
From our point of view as observers the results are magical.
 
One of the most popular dances is called the "Barong", where a mythological beast with an immense coat of fur and the head of a stylised oriental lion  [  the Barong ] - representing the forces of good - battles against the forces of the evil in the form of the hideous witch Rangda.
 
During the battle the Barong's followers rush in to attack Rangda with their swords [ called a keris ], but the hissing witch uses her magical powers to put them into a trance and turn their keris swords against themselves. Luckily the Barong is able to use his own magical powers to protect his followers and in the end, the Barong triumphs and Rangda is forced to retreat to recoup her strength and plan for the next encounter.
 
This theme of the eternal struggle between good and evil, order and chaos, is very common in Balinese tradition.
 
There is a photo of several Balinese dancers in full costume on the Photos Page [ 4th row ] of our Bali Women's Retreat  There is also is a lovely photo of three talented young Balinese girls who enchanted Robbi and the guests of our retreat with an impromptu performance.
 
 
Tropical Delights 

One of our favourite meals includes the following two dishes, both with a tropical influence - light, flavoursome and a breeze to prepare.
 
Entree: Papaya, Avocado and Pickled Ginger Salad
 
Ingredients
 
1 ripe avocado
1 red papaya (Pawpaw)
1 packet of pink pickled ginger (buy in Japanese food shops)
1 lime
 
Method
  • Chop the papaya and avocado into bite-sized chunks.
  • Add finely chopped pickled pink ginger (use half a packet to taste)
  • Gently mix in a serving bowl.
  • Drizzle with freshly squeezed lime juice.
  • Serve immediately.
 
Main: Poached Blue Eye with Coriander, Lime and Mango Salsa
 
Ingredients
 
2 fresh blue eye or other firm flesh fish eg. snapper
 
2 limes
1 lemon
3 sprigs of fresh coriander
2 tablespoons of maple syrup
1 ripe mango
Method
  • Fillet the fish and conserve the head and bones.
  • Place the fish heads and bones into a saucepan with a litre of water and simmer gently for 30 minutes to produce 1/2 a litre of fish stock.
      While the fish stock is simmering prepare the salsa.
  • In a bowl add: finely chopped coriander, zest of 1/2 a lime, zest of 1/2 a lemon, juice of 1 lime, maple syrup, pinch of sea salt and fresh ground black pepper to taste.
  • Combine the ingredients then cover and refrigerate for 30 minutes.
      Poaching the fish and finishing the dish
  • Place the fillets into a baking tray ( or fish poacher if you have one ) and cover with your fish stock.
  • Cook for 15 minutes in a pre-heated oven at 250C.
  • Peel the mango and slice into thin slivers.
  • Peel and pith a lime and separate into segments.
Arrange the fish on a bed of steamed rice or sweet potato mash then top with the cooled salsa mixture and mango slivers. Garnish with the lime segments.
 
These delightful dishes are sure to give your taste buds a touch of tropical bliss.


Arranging Your Travel

To join us on tour all your need to do is make your travel arrangements to meet us at our rendezvous point, either with the help of your travel agent, or for the more adventurous, by booking your flights and connections yourselves. All of our rendezvous are easily achieved and naturally we provide all of the information and assistance that you ( or your agent ) will need.

Just a reminder that we have a Frequently Asked Questions Page to help answer the most common questions including how to book, travel arrangements, group sizes.....


Previous Newsletters

Our past newsletters are well worth a browse and are available in our Newsletter Archives

You may also enjoy reading a few of the stories that Jim has compiled from his writings over the years on our Stories of Interest Page


Thought for the Day

"Human subtlety will never devise an invention more beautiful, more simple or more direct than does Nature, because in her inventions, nothing is lacking and nothing is superfluous."
  ~ Leonardo da Vinci

 
Our Invitation

Robbi and I look forward to welcoming you to one of our delightful tours or retreats and invite you to visit our Aroma Tours website for more information as well as taking a peek at the latest photos of our travels in our Picture Gallery

As always if you have any questions or if you would like us to assist you personally with advice about your travel arrangements or with any other details please contact us either by email at info@aroma-tours.com or by phone on +61 3 5331 3254 ( afternoon/evening USA time zones, mornings from other countries ).
 
 
Warmest regards,

Robbi and Jim

Aroma Tours (R)
Ballarat Australia
p: +61 3 5331 3254 f: +61 3 5331 3254
e: info@aroma-tours.com
w: http://www.aroma-tours.com

For detailed information about any of our tours 
please visit our information request page

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4 Cootamundra Road Invermay 3352 Victoria Australia
P.O. Box 55N Ballarat 3350 Victoria Australia
Ph: +61 3 5331 3254   Fax: +61 3 5331 3254
Email: info@aroma-tours.com