By Bobby Yonzon
Yes, the world is an oyster – succulent, throbbing, and breath-halting. Since man began to look at food not just as a source of nourishment but as a deliverer of infinite pleasures, food and sex have been intertwined like lovers’ limbs in furious feasting.
The joy of partaking of food is so intense that you’d be compelled to share a personal titillation with others and, when possible, with somebody special. Thus, an intimate dinner date – from the hors d’oeuvre to the entree to the dessert – serves only as the aperitif to the main course. The restaurant only as the anteroom to the red chamber of love.
“Both eating and making love provide nourishment and satiation — living energy that is transformed” say gourmand Jennifer Iannolo in her essay in the Atlasphere. “It is not surprising that some foods have been described as orgasmic. It is possible to swoon after experiencing a taste so sublime that one could die on the spot and be joyous for having had the good fortune to exist for that singular moment of pleasure”, she adds.
“To die for” is a Pinoy battlecry when they are unable to resist a spread that may include food which dietitians and doctors sternly warn us against. Pleasure is always tempting that man (and even woman) forges the path of least resistance to gain paradise.
Executive chef Rudolf Sodamin, in his book Seduction and Spices, said that “foodstuffs provided the energy to make love; they provided the sense of well-being and a yen to embrace a lover. Sharing in the preparation and partaking of food between men and women together like no other act – a concept so intrinsic that Adam and Eve’s transgression of the flesh was euphemized by their munching of the apple.”
Bite. Lick. Nibble. Suck. And then some. In our armory of dictions, we equate the same words that describe our acts of consumption with that of copulation. Describing what and how we eat or make love are so interchangeable and enthralling. After all, these deeply involve all our senses – touch, smell, sight, and hearing – and conscript practically all parts of our bodies – from the rigid protuberances to the damp and soft recesses.
We go into hyper-drive when we associate the physical and even aural characteristics of food with sensual parts of the body. A woman’s cleavage as that of ripe mangoes. The suckling and slurping of star apple, with its dagta, as sexual. The innocent pop of a champagne bottle and the subsequent gushing of its contents as erotic.
Iannolo said that eating and sex may be the only two acts that evoke all of man’s senses simultaneously. “The very expression ‘mouth feel’, she says, “evokes a whole new category of expression outside the world of wine tasting”.
And then there is the magic of scent. A man’s musk. Or the whetting action of clove and cinnamon. The Filipino male lover has described a woman’s essence smelling of pinipig to durian, from virgin to wild woman. Clearly, there is a wide spectrum of preferences, from the tame to the hot and exotic.
But whatever the choices, there is the urge to further intensify the desire, the engagement. Even if sensuality is in itself strong and heady, man has, for ages, been seeking mind-blowing aphrodisiacs, as relentless as his search has been for the fountain of youth. The promise of strength, impetuousness and wild abandon of galloping hormones powerfully beckons.
Sodamin, who has established a reputation for elevating cruise cuisine into romantic fine dining, says: “For as long as people have sought to enhance sexual pleasure by stirring desire, building stamina, intensifying orgasm, and retaining virility, they have turned to aphrodisiacs in the form of foods, ointments, potions and charms.”
Our Asian neighbors have a menu of purportedly medicinal but exotic foods to help boost their sexual prowess – from cobra to scorpions, from bird saliva to monkey brain. And pity the animal kingdom that are being raided for sex stimulants. Wonder no more why supposedly Chinese fishermen forage our territories for turtles and pangolins, reputedly strong aphrodisiacs.
Filipinos do not go for rhinoceros horns or gekkos. We may have our bat-n-ball or soup #5, rather sticky affairs concocted from cattle, but by and large, our preference for aphrodisiacs is rather tame. Among the list is avocado because it is shaped like a testicle, or tahong because, you may agree or not, it imitates the look of an active fuerta. Uh, okay.
For a race that stupefy the world with its proclivity for meals “six times a day”, we are rather conservative with our sex culinary adventures. But wait, our new-found prosperity and world view, fired up by the Internet, might free us to be more adventurous. Openly that is.
All over the world, history has shown that lovers’ desires seem insatiable that they must scale up their meals into buffet and smorgasbord, in feasts and orgies of food, oftentimes in homage to deities or saints, like Bacchanalia.
Indeed, food and sex are venerated rites in every religion. Virgins being sacrificed at the altar to ask for good harvest seems to be fair trade when supplicating voracious gods to be kinder.
Sodamin asks: “How can two things so primal, so essential for the propagation of the species, also nourish the soul? Sex the act of procreation, became “making love” – the ultimate expression of one’s feelings.”
And when we become slave to the call of the flesh, we sheepishly reason: “Masarap kasi eh”. Burp.
by Dr. Joseph D. Lim
WHILE food may be seen by many as the culprit in bad teeth, it is not so. Brushing your teeth and flossing regularly prevent tooth decay and gum disease. A regular visit to the dentist is also a must to maintain healthy teeth. Having said that, it is pleasant to note that some foods may actually help in oral health care.
According to researchers at the University of Illinois at Chicago, for example, chemical components in black tea inhibit the growth of glucosyltransferase, an enzyme that helps plaque adhere to tooth enamel. Eating crispy fresh fruits and vegetables stimulates the gums and enhances saliva secretion that helps rid sugars and food particles.
If water is food, then it is glorious food in maintaining good oral health. Water prevents stained and discolored teeth caused by drinking all those tea, coffee and red wine. But here’s the really good news, for spaghetti, pizza and pasta lovers: cheese reduces the demineralization of enamel and neutralizes acids formed in plaques and, much like fruits and vegetables, helps flush out the sugar by encouraging the secretion of saliva.
Cheese also contains alkali which neutralizes the acid left by the food on your teeth. Cheddar cheese reportedly has the highest alkali content. Cheese, according to nutrition and dietetics instructor Katie Eliot at the Saint Louis University Medical Center, “is actually one of the most concentrated sources of key nutrients including protein, calcium and vitamin A and can be found in many reduced fat versions.”
Portion control is, however, essential. This is because cheese is high in saturated fat. Eating cheese the size similar to, say, two diced tofu or tokwa is already equivalent to one-third of the daily recommended saturated fat. Not all cheeses are created equal, Eliot says. She recommends serving harder cheeses, which are aged longer and typically more flavorful. This means a little will go a long, saving you fat and calories.
Mozzarella, because it is made of water buffalo (carabao) milk naturally contains less saturated fat than most other cheeses; mozzarella is also the most popular cheese in the United States. There are many ways to enjoy cheese, says Eliot who recommends, among many others, fondue. Use different flavors and combine some reduced-fat cheeses with regular varieties, she says, adding that ideal dippers are vegetables and fruits.
In making the classic macaroni and cheese, use whole grain pasta and mix in reduced fat and strong flavored cheeses like Gouda and cheddar. Place small bites of cheese and vegetables in barbecue sticks and grill; to reduce fat, use mozzarella. Cottage cheese is another low-fat food ideal for dips. So there you have it. Not only is cheese a good ally in oral health care, it is also delicious food in many ways.
This is one instance when you can have your cake, or cheese, and eat it too – without pangs of guilt.
Dr. Joseph D. Lim is the Dean of the College of Dentistry, National University, President/CEO of Dr. Smile Dental Care & Laser Center and honorary fellow of the Asian Oral Implant Academy and the Japan College of Oral Implantologists. For questions on dental health, e-mail firstname.lastname@example.org or text 0917-8591515.
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FRANCISCO “Frank” Reyes belongs to a huge family and his culinary roots span more than 140 years.
The grandson of the founder of the famous The Aristocrat restaurant, Reyes has 70 first cousins—but he is the only one in the clan to go into the barbecue business with the opening of Reyes Barbecue in 2002.
Frank’s maternal great grandmother was Luisa Gracia Cruz, who was born in the 1870’s in Navotas, Rizal. Luisa, though unschooled, was a highly-skilled cook who ran a small carinderia in front of their house.
Her specialty, kare-kare—a meat and vegetable stew with a peanut-based sauce—was so delicious, it earned her the nickname “Luisang Kari” in their neighborhood.
Luisa passed on her talents, skills and taste buds to her daughter, Engracia Cruz Reyes, who eventually became the pioneer restaurateur of the Phillipines, and the founder (in 1936) of one of the longest surviving restaurant in the counrty–The Aristocrat. #OpinYon #Business #ReyesBBQ Reyes Barbecue
read cont | http://bit.ly/19Uo60W
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