YUNUS EMRE TOZALItasted guava for the first time in my early years in America. In that house, smell and hospitality were tangled together from the start; you could tell who had arrived, who was cooking, who was expected, just from what drifted through the rooms. I think this is the real subject hiding behind the title ‘The Scent of Guava.’ In 1884, a New York firm that imported guava jam sent Gavino Gutierrez, a Spanish-born civil engineer, to investigate rumors of wild guava trees near Tampa. The yellow guava I know from America still tastes like discovery, like being a stranger somewhere new; the pink guava of Silifke tastes like home, like proximity.