Offering an overview of the relationship between smell and atmospheres as proposed within the humanities, this volume aims at interpreting the "olfactive" as a cross-sensorial and ecological modality of perception. It investigates osmospheres - i.e., the olfactory irradiances which provide persons, commodities, situations and places with an aura, a vague but unique flavor - from the perspective of relational and social aesthetics. For reasons that are addressed extensively, the central case study is of food, which exemplifies the porous boundaries between subject and environment, identity and alterity, knowing and feeling. In the light of contemporary artistic and marketing practices, in which food osmospheres are staged in order to convey emotions and drive consumer behavior, this work speculates on the socio-political aesthetic implications of osmospheric foodification attempting to capture the essence of today's urban and domestic dwelling.