“Elizabeth: I am still looking for you. I have not stopped loving you. Call me, my love. You know where I live: Métro Le Dru Rolin. The last time we saw each other was the 14th of February. And then… no more? – Pierre.”
When it comes to love, what gives us the energy to keep us longing, searching, pining? What kind of amorous hunger drives a man to seeming madness; to poster the sides of ancient buildings throughout Paris in an attempt to once again taste a one-time lover? What is it about love that is so insatiable, and what do we find about being in love that satiates our desires?
Love is biological. It is part of our global history and culture, though its expressions vary across geography, religions, and customs. Love is chemical, just as sexuality too is chemical. According to a February 2006 National Geographic Article, love is a reaction in the pleasure parts of our brains where there are dense patches of dopamine receptors. The biological response to this thing called “love” creates an imbalance of dopamine (which makes us bold, adventurous, active) and just as heartbreak creates an imbalance of serotonin (which makes us lethargic, depressed). Essentially, love, in its most fundamental form, is simply a chemical imbalance.
So can love just be explained away (or even shooed away) by dry, boring, unromantic biology? I don’t believe this is true. What makes this chemistry of love so romantic is that who we fall in love with – meaning, whose pheromones most ardently interact with our own – is beyond our control. The adage, “You can’t choose who you fall in love with” is indeed very true. Love begins with attraction, a meeting of the eyes that lingers longer than you had expected, and grows as we engage our human ability to rationalize and become increasingly co-dependent with our mates.
The need for love and for sexuality are two distinguishable things: the former is based in large part on the constructs of society and the ability of humankind to use rationality (or at times, to ignore it); the latter, while moderated by social constructs and made complicated by rationality, is more fundamentally chemical and biological. One’s hunger for sex is fueled by a series of chemical reactions, the same set of chemical reactions that triggers one’s cravings for food. Both sex and the nutrition of food increase the amounts of adrenaline, serotonin, and dopamine in our brains. Beyond the obvious need to continue the succession of the human species, these chemical parallels between food and sex suggest that they are equally necessary for survival. It is no surprise then that food has historically been used to augment the sexual experience, and that in turn sex has been so often fetishized by food.
Everything we eat is a product of sex. Fruits and vegetables are ovaries. Eggs are baby chicks. Over time, we rational and sex-starved humans have recognized the sexual power inherent in food and used it to fuel and sometimes satiate our sexual desires. Aphrodisiacs came out of human history as means to support sexual health. The people of ancient times were far less properly fed as we are today; this lack of nutrition resulted in a lack of energy and chronic lethargy, which ultimately took a toll on reproductive health. Without proper nutrition from food, women experienced challenges to their fertility, while men suffered weakness in their virility. More immediately, undernourishment decreased libido, and thus food became an important method of stimulating sexuality both by providing fuel for the body and inspiring the mind.
The disappointing truth is that for today’s man and woman, the aphrodisiac effects of food have a far less pronounced effect biologically than such foods had on men and women of ancient times. We are far too well fed, in fact far too overfed, to experience the rush of chemicals that an oyster, an apricot, or a blowfish might effect. But what has not changed is the psychological experience of foods and of eating: the slow viscosity of honey is still so sensual, the bubbles of champagne so ebullient, and the banana and the papaya still resemble parts that make our minds wander. For the more sensual of us epicureans, a peach is never just a peach.
With Valentine’s Day just a few days away, the question on most every foodie’s lips is: what can I feed my lover that will turn him or her on? The good news is that almost any food can be an aphrodisiac: it isn’t always what you eat as much as how you eat it. Preparing a meal with your lover can be a very erotic prelude to food you will actually eat. Bubbling pots, olive oil sizzling in pans, heat from the oven, and the slow, consuming aroma of a meal in preparation all contribute to the build up of anticipation that must release in climax. Both the human sexual response and romantic response increase the amount of heat and adrenaline in our bodies, and the afterglow is a product of the release of dopamine and serotonin. So the expectation and excitement of preparing a meal in a hot kitchen, coupled with the satisfaction of sharing this meal with your lover in fact mimics the entire exchange of the sexual experience.
But what to cook? Why is a sausage sexier than a hot dog? Or vice versa? The key to a successful aphrodisiac meal is combining comfort with adventure. Know what your lover craves to make her feel comfortable at the table, but throw in an unusual twist to pull her out of her comfort zone, thereby increasing her adrenaline and her libido. A meal of completely unusual foods will be too distracting and daunting, whereas a meal of only familiar foods will just breed complacency. If he loves risotto, add something he won’t be expecting to take him off guard and excite him: Champagne Risotto with Maple-Chili Glazed Seared Scallops and Asparagus. Chances are that this little culinary spark of something new in a familiar dish will stimulate your lover’s imagination to find the spicy bit of chili in you.
To get you started, here is a list of some of the more unusual aphrodisiac foods and their significance as aphrodisiacs. These were borrowed, quoted directly from Eat Something Sexy, the fantastic website of Master of Gastronomy Amy Reilly. Visit the aphrodisiacs page to discover more foods that will help you rise to the occasion.
Apples – Ah, the apple, the temptation of Eve - the downfall in the Garden of Eden. But then, what pretty girl could ever pass up a shiny, lipstick red, orchard-fresh fruit of the gods? The ancient Greeks also loved the apple. Instead of slipping a ring onto a fair maiden's finger, a Greek warrior was supposed to toss an apple to the - ah - apple of his eye. If she caught the fruit, the act was as good as an engagement.
Absinthe – An ultimate emblem of decadence during La Belle Epoch, Absinthe was the cocktail of choice on Paris' wealthy nightclub scene. Mixed with water dripped over a sugar cube on a specially designed silver spoon, the drink was an ultra-chic fashion statement. But its true power lies not in presentation, but the dangerous mix of distilled herbs from which the drink derives its distinctive flavor. Absinthe's ingredients include a mixture of Chamomile, Hyssop and other herbs, but its potency and supposed hallucinogenic capabilities are owed to the addition of wormwood, a shrub-like perennial. The drink has been credited with everything from curing stomach ailments to inspiring great works of fiction. The most devout of Absinthe's fans credit the drink with visions of a gorgeous green fairy, La Fee Verte, (think Tinkerbell meets Barbie).
As of October 2007, absinthe without thujone was made legal in the United States.
Apricots – The fruit’s name derives from “apricock”. Australian aboriginals used apricots as an aphrodisiac. The apricot’s pit, or kernel, was steeped as a tea. The flesh of the fruit was crushed and rubbed on the suitor’s erogenous zones as a pre-coital perfume.
Celery – Packed with energizing nutrients, celery stimulates the pituitary gland – a primary gland in the release of sexual hormones. In addition, there is some evidence which points to the scent of celery as suggesting androstenone, the primary male pheromone. As far back as the Middle Ages, the power of celery was well understood, according to a quote unearthed in the Eighteenth Century by Grimod de la Reyniere, “It is enough to stress that [celery] is not in any way a salad for bachelors.”
Eggs – Because of its association with new life, the egg was considered the ultimate symbol of fertility among almost every ancient nation. The Egyptians believed their god created the egg out of the sun and moon.
Figs – Legend has it that eating a fresh fig while naked in front of a woman is one of the world's most erotic acts. Because when its split down the center and cradled by a palm, the fig's pink flesh is said to resemble a woman's sweet unmentionables. The luscious fruit's womanly wiles were immortalized in the words of one of literature's dirtiest birds, author D. H. Lawrence, who dedicated a poem entitled “Figs” to its sensuality. Some historians suspect that the fig's original home was the Garden of Eden, and that the fig was the original temptress, the true forbidden fruit.
Garlic – The powers of garlic in which lovers should take note are not those that fight sleep apnea or winter sniffles, but its purported power to inspire extraordinary stamina and unbridled energy. The ancient Greeks fed garlic to top athletes prior to Olympic competition to encourage peak performance.
Ginger – Its classification as a natural aphrodisiac comes from its ability to increase circulation. Served pickled, candied or in the raw, ginger increases sensitivity in the erogenous zones. French legend Madame du Barry made a practice of serving ginger to her lovers. It was said to drive all, including her most famous lover, Louis XV, to a state of complete and utter submissiveness.
Goji Berries – Known for centuries in Asia, goji berries are called “happy berries” in China, where there aphrodisiac powers are held in high regard. In Chinese medicine, goji berries are administered to strengthen the adrenal system, believed to be a center of sexual energy. The fruit’s aphrodisiac status even found its way into an ancient Chinese proverb warning men who travel away from their families: “He who travels one thousand kilometers from home should not eat goji!”
Grapes – Even before it is transformed into that delicate, fermented beverage, grapes are linked symbolically with love, fertility and virility. The ancient Romans, acknowledged as the first civilization to cultivate grape vines, made both grapes and wine emblems of Bacchus, god of ecstasy (not to mention fertility). Even pre-dating the Romans, in ancient Greece it was a tradition to give clusters to newlyweds in the belief that the grape’s seeds would bless the couple with many children.
Honey – The nectar of Aphrodite, honey is one of the most seductive foods in the world. Sticky, viscous, deliciously sweet, honey is as much a sensual experience as it is a delicious indulgence.
Kava Kava – Kava kava's sexiest effects are experienced when it is transformed into a traditional Polynesian drink. A mildly narcotic elixir, this drink is believed to elevate consciousness while relaxing muscles, a delicious combination indeed. In some island cultures, during ceremonial periods in which women and men are segregated, the men will drink kava kava to evoke illicit dreams of the woman in their lives – or the woman of their dreams.
Mustard – It is mustard’s pungency that earns the seed its aphrodisiac classification. Its intense, spicy flavor is credited with causing a rise in adrenalin. According to the research of Australia's Dr. Max Lake, mustard causes “maximal stimulation of the pain fraction of taste.” It is this balance of pain and pleasure that brings eaters to gastronomic climax.
Oats – Its evidence has only emerged in recent years, but it seems the term “sow your wild oats” has roots in health science. Green oat has been used for centuries in Chinese medicine as a treatment for low libido. Oats, (including oat bran, wild oats and oat straw), may be among the most potent and least expensive edible libido enhancers. In controlled studies, the power of concentrated oats has been proven to significantly raise testosterone levels in members of the rugged sex.
Pomegranate – One of the most prominent aphrodisiac fruits of Greek mythology, the pomegranate was considered a culinary symbol of Aphrodite, the goddess of love. It was also, along with grapes and figs, one of the ceremonial foods of Dionysian rites. A splash of Valentine's red, even the pomegranate's color suggests desire. (In ancient Middle Eastern cultures, this aphrodisiac fruit's many seeds were considered a visual symbol of virility).
Rosemary – “And there is rosemary, which stands for faithfulness." Ophelia from Shakespeare's Hamlet. In addition to encouraging digestion, rosemary is noted for its powers to increase circulation. Bathing in a tub scented by a few drops of rosemary essential oil promises to circulation to the skin and sensitivity to touch.
Saffron – Saffron is a rare Eastern beauty. Its aphrodisiac allure, according to the Knights of Arabia, who used this elusive sorceress with judicious wisdom, is believed to be most effective on women. The Romans adopted a slightly differing opinion, using saffron to scent the baths of both aristocratic gentlemen and their female lovers. Its slightly pungent, herbal taste and stunning hue dominate in the cuisines of the Middle East, but its allure crosses cultures into the foods and lifestyle of Europe's glamorous Mediterranean coast.
Tomato – The tomato has been linked to the Garden of Eden. Some even call it the “other” forbidden fruit. Even into the 19th Century, Catholics questioned the tomato's “morality.” It earned a place, as a matter of fact, on the brethren's list of forbidden dishes, along with any other food that put into question the ability of lust-filled young members of the church to maintain self-control within the scarlet tomato's presence.
Uni – An aphrodisiac in Japan for thousands of years, sea urchin, or uni, as the Japanese call it, rose to popularity in North America in the late twentieth century. Contrary to popular belief, the portion of the sea urchin sold and served as one of the ocean’s most opulent treasures is not the roe. It is the gonads of this hermaphrodite sea creature that are scooped out of the urchin’s spiny shell in five custard-like, golden sections. From a nutritional standpoint, sea urchin is one of the most prominent culinary sources of anandamide, a cannabinoid neurotransmitter. Does this mean that eating uni will produce a similar effect to ingesting marijuana? Probably not, but it is possible that uni activates the dopamine system in the brain, humans’ built in “reward circuit.”
Vanilla – Vanilla's power is in its aroma. Before a vanilla-specked morsel can hit the tongue, the hypothalamus, the gland that controls memory and emotion, jumps into action, evoking feelings connected with vanilla's powerful scent. Dropped into bath water, vanilla will transform the body into sensuous mind-tease.
