By Linda De Villers. Yet another book about the connection between food and sex? Thankfully, this is more than that overstated and obvious duo.
After an interesting discussion on aphrodisiacs and their history, the book plunges into some 90 pages delightfully describing an extensive list of foods, drinks and spices. It recounts folklore, historical uses and then nutritional value for each, connecting every item in some substantiated way to physiological factors that contribute to healthy sexuality. This section contains a seemingly endless amount of colourful and enthralling tales and facts that entertain and make it titillating reading. Personally, this is the heart of the book.
The bulk of the book is a recipe book, based on ingredients described in the previous section. Healthy recipe books are almost as prolific as people who want to cook such food and it is probably fair to say that given the wide range of erotic foodstuffs, most health food cookbooks would provide an good proxy for simple, sexy food ideas, as defined by the previous section. What gives this book its edge are the charming tips and suggestions it offers alongside the recipes: the “Kitchen Tips” which are useful for the cooking angle and the “Love Skills”, “Aphrodite Says” and such which add erotic spicing to the process.
Some health experts would disagree with Dr De Villers’ inclusion of certain products in a healthy food list, so it is not undue to say that hers in a conservative scale of healthy eating. There are a high proportion of recipes that are not suitable to vegetarians and vegans, common use of processed foods and something of an affinity for rich sauces – all factors that make this not particularly simple (for our bodies) nor especially healthy.
Her argument about lobster being so healthy and guilt-free (eaten in moderation) may be motivated by the deeply entrenched belief that lobster is the ultimate aphrodisiac. In fact, the amount of cholesterol in lobster is not small, especially when considering that it is not the only source of dietary cholesterol that most people will ingest on any given day, especially not when enjoying an indulgent meal. But lobster is also loaded with mercury and other metals from their bottom feeding.
Personally, I feel it is not enough to toss in the words “in moderation” every so often and feel that you are off the hook. Eating can be sexy, cooking together can be sexy and anticipation is the queen of all erotic elements, but it should be reinforced that indulgence of large quantities and/or food that is heavy on your digestive system, such as animal-based products, is a contraindication for great sex.
So the recipe section is not remarkable but I would say that the description of the foodstuffs and the notes along the way make it something that would be nice to have as a reference on your kitchen shelf. You may even use this section to read together, as an erotic exercise. It serves as a good sex guide for newcomers who may not otherwise dare to purchase a book about sex. It can even sneak into the recipe book shelf and draw little attention because the name is more innocuous than the content, at least of the good parts.
- Written by a psychologist-sex therapist
- Explanations on foodstuffs and their contribution to sexuality
- Recipes organised according to occasion
- Quirky sex tips and helpful cooking tips
- Well indexed
- 248 pages
Aphrodite Media, 2012