Throughout history, many cultures have attributed aphrodisiac qualities to a wide range of ingredients, often entwining culinary delights with sensual allure. Food historian Francine Segan delves into this intriguing topic, tracing the evolution of aphrodisiacs from ancient Egyptian times through the Middle Ages, Renaissance, and into contemporary society.
Discover the foods reported to have unleashed passion in figures such as Cleopatra, known for her lavish feasts that included honey and figs, and the Marquis de Sade, who famously indulged in exotic ingredients to fuel his notorious escapades. Explore the stories behind fascinating aphrodisiacs like frog saliva—believed to boost virility—rhinoceros horns, a symbol of potency in various cultures, and luxurious delicacies such as oysters, truffles, and caviar, each carrying a legacy of romance and desire.
Engage with tantalizing trivia, including why the ancient Romans consumed bread shaped like a phallus, a playful nod to fertility, and the secret vegetable that purportedly contributed to King Henry VIII's famed stamina. Learn what decadent dishes Casanova served to ensure his partners were swept away in passion and uncover the erotic origins of the champagne glass, often associated with toasting to love and lust.
In addition to historical anecdotes, Segan reveals the bawdy jokes, riddles, and puns exchanged during the Renaissance designed to heat up the atmosphere around aphrodisiac dessert courses.
To enhance the experience, Segan provides registrants with classic aphrodisiac recipes to explore the enchanting world of food and passion in their own kitchen.
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