Archive for the ‘aphrodisiacs’ category

Waxing Lyrical on Chocolate

November 29, 2007

One of my favorite things about food is considering the experience(s) of eating it. What and who it makes you think of, what it makes you feel, and going through the process of trying to describe these aspects of it. This practice is admittedly difficult, but it is also fun and exciting. Perhaps this is one of the reasons why I’m so intrigued, indeed some may say obsessed, with aphrodisiacs. I enjoy exploring the effects that these foods have on my mental and physical condition. Admittedly this is a solo venture at the moment, but I’m viewing this as an opportunity to become more in tune with me, myself, and I; something we can all spend more time doing.

In this particular discussion, I wanted to focus in on one of my favorite aphrodisiacs, and hopefully yours, chocolate! Mmmm… I’m licking my lips just thinking about it.


Chocolate… I used to shun it, I used to go months without eating a single bite of it, I used to pay no attention to it whatsoever, but everything is different now! Now, like a lovesick, sex-crazed female I can’t go a day without thinking about it continually, without indulging in it at least once, but preferably twice. My body yearns for it, I feel out of sync if I don’t have it, I daydream about it when I’m not eating it. With thoughts like this, no wonder chocolate is likened to sex!

Given the fact that it is a food that purportedly supplies your body with feelings similar to being in love, it’s no wonder people can become hooked on it. I’ve heard that it’s mainly a female thing, this yearning for chocolate, and I understand where some of these urges might originate. But for me it’s more than just a sometimes need, it’s a continual longing that can only be satisfied by one thing and that is pure, unadulterated chocolate. Not baked into a cake, or as chips in cookies, or liquefied in hot cocoa, just straight up, straight to the heart solid gold chocolate, preferably dark.

What I love most about chocolate is the texture, the solidness melting into liquid lusciousness on your tongue. Filling your mouth with a warm feeling of contentedness. The fact that the heat of your body serves to cause this transition from solid to liquid sensuality, brings your focus to your body, allows you to savor each bite all the more knowing you’re the one bringing about the change. The smoothness of chocolate is somehow so calming and yet invigorating at the same time. Given that a single bite can make you feel so many sensations is just one reason why we should all be eating more of this sweet indulgence.


More than one reason to be ginger obsessed.

October 23, 2007

So my assignment for the Daily Pennsylvanian “Recipe of the Week” column for next week is to come up with a recipe / story on an aphrodisiac food. Those of you who’ve been around me for a bit may be aware that I was more than slightly obsessed with aphrodisiacs for a several months last year, starting right around February when I got a cookbook entitled The New Intercourses: an aphrodisiac cookbook. Now I have to say that this was one of the best gifts ever, not so much because the cookbook itself was so wonderful, I’ll get to that in a moment, but more because it really started me thinking about the notion of sensation and food and how these two are so closely intertwined. Now, as I mentioned, I wasn’t that impressed with the actual book, in fact I thought it needed a lot of help. There were some beautiful pictures of naked women strategically draped with various aphrodisiac foods, but the recipes seemed to have no rhyme or reason, and the personal stories that went along with them often had a follow-up in which they related how the couple had subsequently broken up, yeah there’s a real endorsement if I’ve ever heard one. So I was inspired to think about potentially writing my own aphrodisiac cookbook, something I’ve still got stewing in the back of my mind. But what I wanted to get around to here was a bit of a discussion about one food in particular in the book, i.e. ginger. I love ginger, I put it in everything, I add it when a recipe seems to be lacking some je ne sais qoi, I add it when I run out of other ingredients. So let’s just take a few moments to explore the wonders of this spicy little root.
Part of my crusade for ginger stems from the fact that it is supposed to be good for migraines (something I’ve suffered from for the last 17 or so years), and whether it really is helping or not, my headaches have been less frequent lately (due on the whole to a less stressful lifestyle), and I’m unwilling to give it up if it seems to be working. And now for the aphrodisiac qualities, apparently ginger causes your blood to thin, allowing it to flow easily to all areas of your system, and (here’s a quote from the book) “engorging the body’s most sensitive areas with oxygen-rich blood.” With effects / praise like that, I don’t know why we’re all not wandering around continually sucking on ginger candy. So, if you haven’t yet tried the carrot ginger dressing, or haven’t bought candied ginger in you can’t remember how long, maybe now is the time to rethink your habits. If nothing else, it will add a little bit of kick to your cooking, some pizzazz to your dining, and a bounce to your step.

One thing I will say about aphrodisiacs as a group, it seems that there are two general classes of them, those that have actual physical effects that might enhance your feelings of amour or your “performance” shall we say, and those which make you think about sex, a combination of texture, color and smell. I personally prefer the latter group because then aphrodisiacs are a personalized experience. What foods turn you on?