The Allure of Aphrodisiacs: A Sensual Culinary History
The Not Old Better Show, Art of Living Interview Series
Welcome to The Not Old Better Show, Smithsonian Associates Edition. I’m your host, Paul Vogelzang, and today’s episode is going to be downright delicious—and maybe just a little bit scandalous. Get ready to explore the fascinating and seductive history of aphrodisiacs with renowned food historian and speaker, Francine Segan.
From Cleopatra’s lavish feasts of honey and figs to the Marquis de Sade’s exotic culinary indulgences, the topic of aphrodisiacs has tantalized imaginations for centuries. Are oysters truly the food of love? Why did the ancient Romans bake bread shaped like a phallus? And what on earth made people believe frog saliva could boost virility? Francine Segan will guide us through these questions and more as she traces the allure of aphrodisiacs from ancient Egypt, through the Renaissance, and into our modern kitchens.
But it’s not just about history. Today, you’ll hear the fascinating story behind the romantic associations of champagne glasses, discover why chocolate is the ultimate Valentine’s Day treat, and even learn about the recipes used by legendary lovers like Casanova to fan the flames of passion.
With humor, rich historical anecdotes, and even a touch of bawdy Renaissance fun, Francine brings this provocative topic to life in a way that’s as entertaining as it is enlightening. And if you’ve ever wondered about the foods that can inspire love—or maybe just make for an unforgettable date night—you’re in for a treat.
So, grab your favorite indulgence—be it chocolate, champagne, or truffles—and settle in as we dive into the seductive world of food and passion. Welcome to The Not Old Better Show, where it’s never too late to learn, laugh, and maybe even love.
https://smithsonianassociates.org/ticketing/programs/allure-of-aphrodisiacs