One joy of buying a new book is its distinctive smell. Thanks to modern science, we can now enjoy new book scent without the trouble of actually having to purchase a new book. BoingBoing takes a look at chemical-based new book scents available as candles and fragrances.
That New Book Scent
Ian MacAllen
Ian MacAllen is the author of Red Sauce: How Italian Food Became American (Rowman & Littlefield, April 2022). His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. Find him at IanMacAllen.com.