The Allure of Aphrodisiacs: A Sensual Culinary History

The Not Old - Better Show

Paul Vogelzang

History, Fitness, Film, Health, Aging, Employment, Fashion, Career, Technology, Seniors, Society & Culture, Music, Health & Fitness

5 • 1.8K Ratings

🗓️ 10 February 2025

⏱️ 26 minutes

🔗️ Recording | iTunes | RSS

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Summary

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.

Let’s get started.

https://smithsonianassociates.org/ticketing/programs/allure-of-aphrodisiacs

Transcript

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0:00.0	Welcome to the Not Old Better Show, Smithsonian Associates interview series on radio and podcast.
0:07.0	The show covering all things health, wellness, culture, and more.
0:10.7	The show for all of us who aren't old, were better.
0:13.6	Each week we'll interview superstars, experts, and ordinary people, doing extraordinary things,
0:19.6	all related to this wonderful experience of getting
0:22.4	better, not older. Now here's your host, the award-winning Paul Vogelzang. Welcome to the Not Old
0:30.2	Better Show Smithsonian Associates Interview Series. I'm Paul Vogelzang, and today's episode is going to be
0:36.3	downright delicious. Maybe just a little bit scandalous, and today's episode is going to be downright delicious.
0:40.3	Maybe just a little bit scandalous.
0:41.0	I don't know.
0:43.0	You'll be the judge of that. But get ready to explore the fascinating and seductive history of Aphrodisiacs
0:48.2	with renowned food historian, speaker, returning guest Smithsonian Smithsonian Associate Francine Sagan.
0:55.1	From Cleopatra's lavish feasts of honey and figs to the Marquisade Asades' exotic culinary
1:00.8	indulgences, the topic of Aphrodisiacs has tantalized imaginations for centuries.
1:08.1	Are oysters truly the food of love? Why did the ancient Romans bake bread
1:14.5	shaped like a phallus? And what on earth made people believe frog saliva could boost
1:21.0	virility? Smithsonian Associate, Francine Segan, a returning guest here on the program, popular with our
1:27.4	audience, will guide us
1:29.0	through these questions and much more as she traces the allure of apriadisiacs from ancient
1:35.5	Egypt through the Renaissance and into our modern kitchen. Smithsonian Associate Francine Segan
1:42.4	will be appearing at Smithsonian Associates coming up.
1:45.5	Check out our show notes today to find out more about Francine's upcoming presentation, entitled Aphrodisiacs, from ancient Egypt through the Renaissance.
	...

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