Erotic Cuisine: a Natural History of Aphrodisiac Cookery

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Xlibris Corporation, Nov 12, 2001 - Cooking - 491 pages
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The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition continues today. Some approaches are humorous, while others are doubting and satirical. Yet others are ponderously medical. This book is none of the above. It offers an anthropological approach to the spicy life of love and food which includes cross-cultural, historical and current views. It is the kind of natural history which consists of culinary history and recipes in equal measure. After all, the mind - which is perhaps the most potent aphrodisiac - should be cultivated in equal measure to the body which is physically stirred by erotic passion.

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About the author (2001)

Marilyn Ekdahl Ravicz, a retired Cultural Anthropologist, enjoys writing fiction, non-fiction and culinary history. After many world travels, she appreciates retirement in the beautiful, rocky desert surrounding Palm Springs. She invites you to travel with her on her published trips through the times and spaces of a fictional shared world and history.

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