Aphrodite: A Memoir of the Senses

by Isabel Allende

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Aphrodite begins with Allende's introspection on her half-century of life, where she vividly recounts how memories are inextricably linked to the sensual experiences that color them. She eloquently justifies her decision to pen a book dedicated to aphrodisiacs and offers a concise history of these sexual stimulants, ranging from culinary delights to mystical rituals and entrancing tales. In the "Mea Culpa of the Culpable" section, Allende introduces the key collaborators of her project: the imaginative illustrator Robert Shekter, her mother and culinary muse Panchita Llona, her agent Carmen Balcells, and herself, the author.

Aphrodisiacs

In this chapter, aphrodisiacs are defined as "any substance or activity that stirs amorous desire." Allende categorizes these passion-inducing elements, citing examples like the oyster's vulva-like shape and the asparagus's phallic form, or organs believed to impart "strength" when consumed. She contemplates the essential role of imagination in the realm of erotica, examining the intertwining of gastronomy and passion, ultimately concluding that aphrodisiacs serve as a "bridge between gluttony and lust."

The Spice Is in Variety

Allende declares that "the only truly infallible aphrodisiac is love," closely followed by the allure of variety. Yet, she notes that both infidelity and polygamy are needless if one injects diversity into intimate encounters, whether through erotic guides or playful implements. She cautions, though, that an obsessive quest for novelty can dull one's senses to the full delight of savoring the pleasures at hand—whether a passionate partner or "a simple tomato."

The Good Table

Allende shares a glimpse into her family's culinary landscape: a staunchly puritanical grandfather, an apathetic grandmother, and a mother who, through an "incomprehensible genetic accident," was born with an exquisite sensibility amidst their Spartan kin.

Cooking in the Nude

This chapter posits that "everything cooked for a lover is a sensual affair," advocating that cooking, dining, and lovemaking are endeavors best embraced with joy and a willingness to play. Allende asserts that men who master the kitchen exude an irresistible allure, bolstering her claim with tales from her life and those of a friend.

The Spell of Aromas

Delving into the symbiotic relationship between taste and aroma, Allende extols the seductive power of scent, as employed by figures like Cleopatra and the French monarchs. She recounts a brief history of perfume, discusses its creation, and recalls a friend's ill-fated attempt to ignite passion with commercially sold pheromones. Remarking on the erotic significance of scent in romance, she suggests that the tantalizing aromas of cooking can have an equally captivating effect. The chapter ends with Lady Onogoro's tenth-century tale, "Death by Perfume," where a woman exacts revenge on her unfaithful lover using beguiling, lethal fragrances. Seductive culinary presentations echo the forms and hues of the human body.

Etiquette

Allende muses on the relative nature of dining decorum, extolling the joys of eating with one's hands. Still, she admits that stringent protocols can hold their own erotic charm, imagining such scenarios.

With the Tip of the Tongue

Following an exploration of taste, Allende links it intricately to both sexuality and the culinary arts, suggesting that the secret lies in the interplay of opposites.

Herbs and Spice

This segment delves into the rich history of herbs and spices in food preservation and as aphrodisiacs, presenting a list of "Forbidden Herbs."

At First Sight

The visual allure of the human form, Allende suggests, finds its power in the tantalizing dance of the concealed and the revealed.

The Orgy

After offering a snapshot of orgiastic revelry through the ages and vivid illustrations, Allende provides guidance for orchestrating an indulgent feast, complete with recipes like Aunt Burgel's Aphrodisiac Stew, Panchita's Curanto en...

(This entire section contains 1151 words.)

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Olla, and Carmen's Soup for Orgies.

About Taste

Allende reminisces about exotic dining escapades, highlighting delicacies from around the globe that are often overlooked in the United States. In "Alligators and Piranhas" and "Aphrodisiac Cruelties," she unveils curious culinary customs and some eyebrow-raising aphrodisiac rituals.

The Harem

This chapter delves into the European fascination with harems as a source of erotic fantasy in the nineteenth century, exploring the history and culinary traditions of these mysterious enclaves.

Eggs

Allende explores the longstanding and global belief in the aphrodisiac virtues of eggs, from poultry to the luxurious caviar. In "Supreme Stimulus for Lechery," she shares Catherine the Great's famous recipe for Empress' Omelet.

About Eroticist

This chapter features a letter from the celebrated writer of erotica, Anaïs Nin, to her employer, who sought sex literature devoid of "the poetry." Nin's response serves as Allende's declaration of the pleasures of the sensual over the merely pornographic.

Whisper

Allende elucidates the potent allure of words—whether softly spoken, whispered, or written—with their intimate and suggestive power.

A Night in Egypt

Here, Allende includes an excerpt from a letter penned by her friend Tabra, detailing an enchanting fusion of culinary and amorous adventures from her travels.

Sins of the Flesh

The author catalogs the enticing effects of various meats found on menus, celebrated for their aphrodisiac qualities.

The Gigolo

Reflecting on a dialogue with a youthful gigolo, Allende shares a recipe for the tantalizing Aphrodisiac Soup of Acupuncture Master.

Bread, God's Grace

This chapter takes readers through the history and sensuous craft of bread-making, exploring its various types.

Creatures of the Sea

Allende delves into the erotic potential of seafood, presenting a Bouillabaisse recipe and quoting Neruda's "Ode to Conger Chowder."

Forbidden Fruits

Exploring the sensual nature of fruits, Allende lists coffee, tea, chocolate, and honey as "Other Delicious Aphrodisiacs."

Cheese

The author extols the sensuous art of cheesemaking, highlighting the most beloved varieties.

Si Non e Vero ...

Allende dispenses culinary tricks for orchestrating complex meals with ease, alongside her recipe for the enticing Reconciliation Soup.

The Spirit of Wine

This chapter delves into how alcohol influences the libido, artfully categorizing wines to complement various cuisines. A similar structure is echoed in the "Liquors" section.

Love Philters

The author presents a fascinating overview of both legal and illicit—yet often perilous—potions and substances. These range from the enigmatic Spanish fly and powdered rhinoceros horn to the intoxicating allure of marijuana and cocaine.

The Language of Flowers

Allende explores the romantically symbolic language of yesteryears, a secret code once conveyed through the delicate beauty of flowers.

From the Earth with Love

This chapter uncovers the aphrodisiac qualities hidden within vegetables, presenting Shekter's Vegetarian Aphrodisiac recipe alongside a "Subjective List of Aphrodisiac Vegetables."

Colomba in Nature

Here, we find a humor-laden tale of a picnic gone awry, where a professor's comedic attempts to seduce his voluptuous student, Colomba, unfold. Allende enriches the narrative with an excerpt from the poem "Eating the World."

Finally ...

The author concludes the book by musing on the ultimate aphrodisiac, the profound essence of love.

Panchita's Aphrodisiac Recipes

The concluding section of the book unveils a treasury of aphrodisiac culinary delights, featuring an array of sauces, hors d'oeuvres, soups, appetizers, main courses, and desserts, each dish infused with sensual innuendo.

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