- Seafood - In all cultures at all times any encyclopedist, doctor, sexologist or quack writing about aphrodisiacs has included fish.
Why is seafood the universal aphrodisiac? The answer is not hard to find after browsing through some of the aphrodisiac foods which people in different cultures have believed to be sexually stimulating. There are certain common features which emerge as the essential characteristics of aphrodisiac food. All seafood fulfills most of the requirements; with the addition of a spicy sauce some seafood fulfills all the requirements!
Seafood is nutritious and healthy, containing little fat but excelent protein as well as valuable minerals associated with sex: zinc; iodine, phosphorus and other traces. Seafood is associated with fertility deity and with the worship of that god. In this case the goddess of love herself, whether as Greek Aphrodite, Roman Venus or Norse Freya - all sea-born. Seafood has a sensual texture. It feels much more interesting than meat in the mouth. Often there is additional tactile stimulation from holding seafood while we eat it. And of course the shapes are often strongly suggestive.
Seafood often comes it those colours which we find erotically interesting, notably white and red. Lobster, Crab and other crustaceans are often both. Seafood can be rare and exotic. Perhaps to justify the expenditure to ourselves we often credit exotic foods with aphrodisiac qualities. The best example is caviar, but lobster or abalone can also be expensive. Seafood has an evocative smell. It often mimics our own sexual aroma.
Seafood even has elements in its taste which are salty and reminiscent of human sexual fluids. The only element missing from seafood is the hot, peppery, diuretic element which is common to many supposed aphrodisiacs. This must make prawns with a horseradish dip (sea cucumber are too limp) the ultimate stimulant for women and oysters with tabasco the best for men. Mussels in a provencale sauce would be a good compromise, or lobster with capers.
(See also: Anchovy, Bouillabaisse, Caviar, Lobster, Mussels, Oysters, Prawns)
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