The Flavor of the Place
by Helen Currie Foster
August 8, 2022
Our family’s favorite mystery quote (bolded below) appears in Strong Poison, by Dorothy Sayers, where detective Lord Peter Wimsey first meets novelist Harriet Vane. Vane’s on trial for murder, accused of systematically poisoning her former lover with arsenic.
Wimsey suspects the lover’s uncle, Norman Urquhart, but the uncle assures the police that he served a blameless dinner to his nephew. Wimsey sends the all-competent Bunter (his manservant and WWI batman), to winkle out secrets from Urquhart’s cook, Mrs. Pettican, and the housemaid.
Bunter ingratiates himself by means of crumpets:
“At half-past four…he was seated in the kitchen of Mr. Urquhart’s house, toasting crumpets. He had been trained to a great pitch of dexterity in the preparation of crumpets, and if he was somewhat lavish in the matter of butter, that hurt nobody except Mr. Urquhart. It was natural that the conversation should turn to the subject of murder. Nothing goes so well with a hot fire and buttered crumpets as a wet day without and a good dose of comfortable horrors within. The heavier the lashing of the rain and the ghastlier the details, the better the flavour seems to be.”
What a setting! I’ve never tasted a crumpet, but can feel the heat of the fire and inhale the smells of toasting and melting butter. And in contrast to (or fueled by) this warmth, this delicious comfort, the cook reminds us of the victim’s death: “A dreadful wicked woman she must ‘a’ been,” said Mrs. Pettican, “—‘ev another crumpet, do, Mr. Bunter—a-torturin’ of the poor soul that long-winded way. Bashin’ on the ‘ed or the ‘asty use of a carvin’ knife when roused I can understand, but the ‘orrors of slow poisonin’ is the work of a fiend in ‘uman form, in my opinion.”
So in our kitchen at buttery moments some family member will mutter, “If he was somewhat lavish in the matter of butter…” But this week I wondered, “What are crumpets?” I mean, with Bunter toasting them over a (presumably coal) fire, then lavishing butter on them, they sound wonderful, especially for teatime in a firelit kitchen, on a cold wet afternoon, discussing the horrors of slow poisoning.
Compelled by curiosity I found a recipe. https://www.daringgourmet.com/traditional-english-crumpets/ Huh. I’d imagined English muffins. No. Instead, the goal is a tender disc, yeasty but also leavened with baking soda, creating bubbled holes to absorb melted butter, jam, and other decorations. Problem: locating crumpet rings. Yes, I’ve ordered some.
Sayers wasn’t writing a culinary cozy, despite the crumpets and an intense discussion on the following page between Mrs. Pettican and Bunter about casseroled chicken. A scene beginning with toasting crumpets produces a triumph of setting and character, a comic but dread-inspiring description of the victim’s death, and clever clue placement. Sayers does not describe either the smell of the toasting, or the taste of the crumpets, but surely you, dear reader, imagined those? Didn’t you feel yourself right there in the kitchen, with the rainy day outside, the gossipy discussion of the lover’s death agonies, and a vivid depiction of Bunter’s character? Courteous, yet firm, he deftly extracts critical information not reflected in the police report—and yes, a clue you doubtless spotted. Maybe Vane will escape the hangman’s noose after all.
As Proust famously pointed out, smells can stimulate memories. https://www.penguin.co.uk/articles/2020/07/more-than-cake-unravelling-the-mysteries-of-proust-s-madeleine Smells can also trigger emotional reactions: “Your olfactory bulb runs from your nose to the base of your brain and has direct connections to your amygdala (the area of the brain responsible for processing emotion) and to your hippocampus (an area linked to memory and cognition). Neuroscientists have suggested that this close physical connection between the regions of the brain linked to memory, emotion, and our sense of smell may explain why our brain learns to associate smells with certain emotional memories.” https://www.scientificamerican.com/article/why-do-smells-trigger-memories1/
Despite the strong impact of smells on humans, writers’ references to smell often seem sparse. Part of the problem is the sheer difficulty of describing certain smells. Imagine trying to describe the smell of a beloved house. It’s a mysterious mix, isn’t it? If I try to describe my mother’s house, I can’t do it with just one word. Part of the remembered smell is a faint perfume—maybe a bath powder she used, like Caswell Massey’s Gardenia. But there are other ingredients as well—contributions from oak furniture, cotton sheets, old Christmas cards on a closet shelf… See, I can’t accurately describe the smell itself; I have to name things.
My grandmother’s house in Hill County delivered a similar mixture, varying by seasons. In summer, it smelled of cantaloupe from her garden; at Christmas, of a decorated cedar tree. But always the substrate included a hard-to-describe mixture of our grandfather’s Yardley English Lavender talc, kept on the kitchen shelf where he shaved; of the garbage chute in the kitchen; of oil and electric discharges from his ham radio rig; of the ancient living room piano (wires, wood, felt). How describe the totality of that smell, that amalgam of odors, so instantly recognizable to me, but unknown to you? And how describe it without a bunch of nouns?
Poets apparently run into that problem. I set out to locate poems incorporating odor and fragrance, grabbing poetry volumes from the shelves. Yeats? Gorgeous references to sight and sound, as in “The Lake Isle of Innisfree”: “Nine bean-rows will I have there, a hive for the honeybee, /And live alone in the bee-loud glade…” The poem is rich in sight, in sound, but not smell. We don’t smell the clay and wattles or honey.
Same for Wendell Berry’s A Small Porch—a volume of ideas, images, light and air. But I didn’t find smell. Nor did I find smell references in Chaucer or a number of Renaissance English poets, except that Michael Drayton gives us a wonderful line in “To the Virginian Voyage” referring to the much-anticipated Virginia landfall of seaborne English explorers: “When as the luscious smell/of that delicious land…” Of course Shakespeare mentions the “sweet odour” of roses (as in Sonnet 54): “Of their sweet deaths are sweetest odours made.”
Indeed, I had trouble finding references to smell in most of the poetry books I opened. There were some. In “Aimless Love,” “gazing down affectionately at the soap,” Billy Collins writes, “I could feel myself falling again/as I felt its turning in my wet hands/and caught the scent of lavender and stone.”
Marianne Moore, in “Enough,” from O To Be a Dragon, gives us this: “The crested moss-rose casts a spell; its bud of solid green, as well, /and the Old Pink Moss—with fragrant wings/ imparting balsam scent that clings…” Many readers will recognize balsam. Another from Moore’s “In the Public Garden”: “O yes, and snowdrops in the snow that smell like violets.”
Also readers may know the smell of violets. Charles Wright, in “Dog Creek Mainline,” gives more challenging references: “Dog Creek: cat track and bird splay,/Spindrift and windfall; woodrot; Odor of muscadine…” If you’ve played around wild grapevine you know the odor of muscadine––maybe woodrot too.
Try the experiment yourself. Pull some poetry off the shelf. Don’t most poems rely on sight and sound, and rarely odor? Because a particular smell can be very hard to describe.
https://qbi.uq.edu.au/blog/2018/11/how-do-we-smell-things#:~:text=Whenever%20we%20smell%20something%2C%20our,easier%20to%20smell%20a%20smell. Per Rodrigo Suarez at the Queensland Brain Institute:
“The way the brain deals with smells is very different to how it deals with other senses, such as seeing and hearing. For example, we can identify the different instruments playing in a band, or the different shapes and colours in a painting. But it is very hard for us to tell the individual parts of a smell mixture.” He goes on: “We can sense the smell of “orange” or “coffee” as a single thing, but have trouble identifying the many different parts that make up those smells individually. However, it is possible to get better at this with practice. Professional wine-tasters or perfume-makers can detect more parts of a smell mixture than most people.”
Our difficulty in describing smell is not that we humans can’t detect odors—we can, says Greg Miller, Science (November 11, 2014): “We humans have about 400 different types of receptors for detecting odorant molecules. That’s on the low end for mammals, but it’s enough, at least in theory, to allow us to distinguish a trillion different odors, one team of neuroscientists calculated earlier this year (although there’s been some controversy about that estimate).”
But, per Miller, we describe odors differently from sights and sounds: “When people—English speaking people, anyway—describe odors, what they are actually doing much of the time is describing the source of the odor. Orange-y. Smokey-. Skunk-y. This seems natural enough, but it’s fundamentally different from how we describe other sensory experiences. Words like “white” and “round” describe visual features of an object, not the object itself. It could be a baseball, or it could be the Moon. In the same way, a tone can be “high-pitched” whether it comes from a bird or a teakettle.” https://www.wired.com/2014/11/whats-up-with-that-smells-language/#:~:text=come%20up%20short.-,That’s%20because%20smells%20(which%20contribute%20heavily%20to%20what%20we%20commonly,brain’s%20olfactory%20and%20language%20systems.Some studies suggest that our language is inadequate to the task of describing smell. Another suggestion is that other languages than English may be better at conveying odor.
But determined mystery writers find a way, because odor can make important contributions to a setting. In 1937, in Rex Stout’s fourth Nero Wolfe mystery, The Red Box, the detective lectures his cook, Fritz Brenner: “Do you know shish kebab? I have had it in Turkey. Marinate thin slices of tender lamb for several hours in red wine and spices. Here, I’ll put it down: thyme, mace, peppercorns, garlic…” https://www.amazon.com/Red-Nero-Wolfe-Mystery-Book-ebook/dp/B004SOQ076/ref=sr_1_1?crid=2KTCNYSRFE27K&keywords=the+red+box&qid=1659993772&sprefix=the+red+box%2Caps%2C208&sr=8-1
Can’t you smell those spices? And doesn’t that passage help round out (pun) our vision of Nero Wolfe, gourmet, gourmand, brilliant detective? We’re planted in the kitchen of Wolfe’s New York brownstone, the primary setting for all the mysteries. These few lines convey Wolfe’s insistence on sophisticated cuisine, and reflect the rigor he demands of every employee under his roof, including Fritz the cook; Theodore Horstmann, the keeper of his orchid greenhouse; and our narrator, his foot soldier, Archie Goodwin. A shish kebab recipe helps define the setting and Wolfe’s character as well.
Ngaio Marsh begins Night at the Vulcan (1951) with Martyn Tarne, a young New Zealand actress desperately seeking an acting role in London. One night, out of food and money, with no place to stay, she enters the Vulcan Theatre which has advertised for a dresser: “She was at the back of the stalls, standing on thick carpet at the top of the ramp facing the centre aisle…The deadened air smelt of naphthalene and plush.” The empty theatre lacks an eager audience, waiting for the curtain to go up. Instead Marsh gives us the “deadened air” of a closed theatre, where the plush seats are empty, and the air smells of naphthalene—chemical dry cleaning. Martyn starts to work: “As soon as she crossed the threshold of the star dressing-room she smelt greasepaint. The dressing-shelf was bare, the room untenanted, but the smell of cosmetics mingled with the faint reek of gas.” I don’t know the smell of greasepaint, but Martyn does; she’s in a setting she understands.
Mick Herron’s unputdownable Slough House series uses odor to create the key setting––the decrepit building which serves as center stage. Book 2, Dead Lions, describes entry to the building as follows: “No one enters Slough House by the front door; instead, via a shabby alleyway, its inmates let themselves into a grubby yard with mildewed walls….” Yecch, mildew. The building houses the “slow horses” who flunked out of MI-5’s headquarters in posh Regent’s Park, and are now under the tutelage of former Cold Warrior Jackson Lamb, a terrifying mentor. “Jackson Lamb’s lair,” the office on the building’s top floor, is described thus: “The air is heavy with a dog’s olfactory daydream: takeaway food, illicit cigarettes, day-old farts and stale beer, but there will be no time to catalogue this because Jackson Lamb can move surprisingly swiftly for a man of his bulk….” No question that odor is part of the setting. Lamb is an olfactory terrorist. https://www.amazon.com/Dead-Lions-Slough-House-Book-ebook/dp/B008ADFIKQ/ref=sr_1_1?crid=2OWSNB20HLYMN&keywords=dead+lions&qid=1659990272&sprefix=dead+lion%2Caps%2C169&sr=8-1
The century-old Beer Barn, a beloved road house in Coffee Creek, is where townspeople gather in my Ghost series. That includes lawyer and protagonist Alice Greer. Naturally the smell of beer is key. In Book 3, Ghost Letter, Alice invites a political reporter to the Beer Barn for lunch: “As they pushed through the Beer Barn’s tall swinging doors the fragrant haze enveloped them—incense compounded of hickory smoke from the wood-fired grill, chiles toasted on an iron comal, and thousands of bubbles popping in bottles and glasses, releasing the yeasty magic of beer to the air.”
Smells may be hard to define, but including the smell of a setting can enrich a mystery’s impact. Or, as Mrs. Pettican says, “Have another crumpet, do!”
Helen Currie Foster lives and writes north of Dripping Springs, Texas, loosely supervised by three burros jostling for roles in the Alice MacDonald Greer Mystery series, set in the unique landscape of the Texas Hill Country. So far all three burros have made an appearance, though insisting on aliases. Book 8 is on its way…