A guide to 12 lust-inducing ingredients, plus a recipe for each
From Pliny the Elder to Casanova, food has long been haloed and hailed as the ultimate portal to venery, a lovely word that has undeservedly fallen into disuse. Oysters, rose petals, chocolate, chile peppers, licorice, star anise-there is no shortage of ingredients reputed over the centuries to stir ardor. So is there any truth to these claims?
Nope. Not if you listen to the FDA, anyway, which in 1989 turned a cold shower on the whole idea of aphrodisiacs, thus dismissing 5,000 years of such truffling as pure folklore. But who needs science? Folklore is way more fun.
There is not a lot of literature on the subject of aphrodisiac cooking. The best-known work on the subject, Venus in the Kitchen: Recipes for Seduction, edited by Norman Douglas, was first published in 1952. It is a truly strange book, containing such gems as Hare Croquettes, Pie of Bulls' Testicles, Eels à la del Sbugo, and last but not least,Read More »from Valentine's Day Aphrodisiacs