Edward FitzGerald knew what he was talking
about when he said: "A jug of wine a
loaf of bread and thou." People have
been using alcohol to stimulate the libido
for centuries. But while a moderate amount
of alcohol will reduce anxiety and release
inhibitions one glass too many is more likely
to put you asleep than put you in the mood.
A popular garlic recipe from the southeastern
region of France. In summer, entire villages
hold food festivals featuring this sauce called
the "Butter of France." For an aphrodisiacal
treat use it as a dip for either artichokes
or asparagus. You'll find a recipe for Aiola
on page 111 of our book Food as Foreplay:
Recipes for Romance, Love and Lust.
Antlers and horns are considered to be aphrodisiacs
especially in Eastern Asia. Why? Because they
resemble an erect penis. Antlers are ground
up into a powder and sprinkled on food or
into drinks. Generally not available in your
local Chinese take-out, but you can always
ask if they'll make a special order for you.
The ancient Chinese considered this round
thin skinned fruit (which originated in China)
to be a symbol of a sensual nature. Try feeding
your lover fresh apricots which are available
from May to July. Look for fragrant fruits
with a red blush that gives slightly to pressure.
Katherine De Medici was considered scandalous
by the French court for eating large quantities
of artichokes. Her husband, Henry, didn't
seem to mind.
The simple act of stripping an artichoke
of its leaves, dipping them into butter and
scrapping off the tender flesh with your teeth
is a very sensual experience. Simply cut off
the artichoke's thorny tips, snap off the
tough leaves, slice off the stem and rub with
lemon juice. Steam until tender, about 30-60
minutes. Try dipping artichokes into curried
mayonnaise, lemon or herb butter or vinaigrette.
Perhaps the most erotic member of the vegetable
kingdom. In nineteenth century France bridegrooms
were required to eat several courses consisting
of asparagus, asparagus and more asparagus
because of its reputed powers to arouse. The
best way to eat this member of the lily family
is steamed or boiled and dressed with butter,
olive oil or Hollandaise sauce.