Content Advisory: Graphic language
Aphrodisiac: a food, drug, potion, or other agent that arouses the sexual nature.
The saying goes, if you want to know a person in bed, watch them eat.
This can be quite unfortunate for those with greedy ways. If a selfish diner constantly takes the last bit of food or ignores their companion’s request for another helping, the glutton may find themselves eating alone.
There’s no denying the connection between food and sex. Both evoke strong feelings of pleasure, play on the senses, and are vital for the continuation of a species. Eating, like sex, should be savored and shared.
The French are renowned for their expertise in lovemaking and cooking, so it’s no surprise that numerous words pertaining to food and sex originated from the French language.
Dining is an event in many countries. An act to linger over. An experience to awaken the tongue, lips, and taste buds. Food is not only delicious, but is also pleasing to the eye and touch. It’s easy to understand how, through history, so many foods have come to be labeled as aphrodisiacs.
From the beginning of human existence, the apple has held the spotlight as the ultimate aphrodisiac. Woe to poor Adam who could not resist Eve’s tempting gift. An ancient folklore says if you cut an apple in half, top to bottom; Eve’s offered temptation will be revealed. Is it any surprise the sliced fruit resembles a vulva?
In Europe , during the middle ages, the apple was prevalent in love magic. A woman was instructed to sleep with and apple placed under her arm or in any of her private parts. If in the morning she could convince a man to eat the fruit, the woman would become the apple of his eye. Let’s hope she washed it first.
Touted by Old World Spanish as an erotic stimulant, avocados became a frequent food at the royal courts. The Aztec’s word for avocado, ahuacatl, means testicle. It’s thought to refer to the stone and not the entire fruit—unless historians have failed to report that those virile Aztecs were packing more than just avocados.
Though the butt of many jokes, fish has a long-standing reputation for being an aphrodisiac and is associated with fertility. The tastes and textures of seafood are very sensual, not to mention erotic shapes. Colors we find seductive, red and white, may also add to the reasoning behind the delicacies aphrodisiac title.
Of course, we can’t fail to mention the odor of seafood, which mimic a body’s stimulated aroma. The flavors, salty and fresh, bring to mind human sexual fluids. With all elements combined, seafood has crossed the boundaries of culture and earned its reputation.
Recipes to seduce abound through history. Cheikh Nefzaoui, who lived in the 15th century, wrote The Perfumed Garden, a sexual manual. He recommended almonds and pine kernels mixed with thick honey. Taken at bedtime on three consecutive nights, the mixture was said to heighten a man’s carnal appetites.
Nefzaoui also advised a man to concoct a mixture containing a moderate quantity of pepper, lavender, galangal, and musk. Then reduce to a powder, sift and mix with honey and preserved ginger. The man was to then wash his penis with warm water and rub the member vigorously with the mixture. He describes how the penis will grow large and brawny, and afford to the woman a marvelous feeling of voluptuousness.
It is this blogger’s humble opinion that the mixture had very little to do with achieving the erection.
Madam Pompadour attempted many aphrodisiac dishes to entice the king.
She created a soup containing shrimp in chicken stock, flavored with dill. A capon stuffed with chestnut puree and an omelet containing pieces of ginger were two of her other endeavors. History mentions her persuasive attempts to feed him celery, a vegetable regarded highly by the Greeks. We can only assume the results were positive, as she was the favorite among his mistresses.
Even today, one of the most heralded food aphrodisiacs is chocolate. Ask any woman. Originally drank by the Aztecs to their sacred goddess of fertility, Xochiquetzal, chocolate has become a symbol of romance in modern times.
While at the Court of Montezuma, Cortez ate the sweet, making him the first European to ever to taste the delicacy. Brought to the New World , chocolate’s aphrodisiac reputation spread through the masses. By the 17th century, monks in France
But during the rein of Louis XIV, the sweet found favor in the French Court. If a lady accepted chocolate from the king, it indicated he had invited her to his bed and she had accepted. No mixed messages with these uncomplicated courtly advances.
With today’s hectic lives, it’s difficult to make every meal a culinary masterpiece. Some days might consist of a donut and a cup of coffee, much like the morning quickie, before you hit the shower. But when possible, making time to indulge in the nuances of a five course meal can stir the libido to new heights and put a spring in a sagging relationship.
If you enjoyed this segment, please return for more Sexy History and new fiction on July 8 and 15.
a Jaxon Vail a
Copyright ©Jaxon Vail
Reference: Aphrodisiacs, The Perfumed Garden
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