If the stench wafting from a malodorous guest makes it difficult to appreciate the subtle fragrance of your almond chicken, you might address the problem by whipping out your irrorateur and discharging it over the dinner table. This culinary accoutrement, a kind of perfume-filled spray gun, was invented by an eighteenth-century gastronome, Jean-Anthelme Brillat-Savarin. The name of the device derives from the Latin rorare, meaning to drop dew, which in turn derives from the Latin ros, meaning dew.