^ PHOTOGRAPH by Jo Ann Callis from Early Color
“AND FOR DESSERT, HER OWN BEAUTIFUL SELF...”
An excerpt from Mimi Sheraton’s A Seducer’s Cookbook
“Ever since I was 15 and was persuaded to neck with a boy who gave me a frozen Milky Way, I have been aware of the seductive powers of food...in that simple adolescent experience one can find all the reasons why food succeeds as a seductive lure when other measures fail.
1. It is, as already stated, disarming in its wholesome innocence.
2. It arouses the sense. And awakes the appetite.
3. It is the symbol of physical temptation.
4. It leaves one with a sense of ease and well being.
5. It fosters intimacy between to people sharing the same pleasurable physical sensation; with luck, the first of many.
6. Good food be it pâté or pizza candy or caviar breakfast or a banquet, conveys a sense of luxury and license, an aura of symbolic indulgence.
7. Most people feel like lying down after a good meal anyway...
We are even taught food’s seductive powers in our nursery rhyme days, when Cock Robin wood Jenny Wren with promises of cherry pie and currant wine, and Curly Locks undoubtedly says yes to the knowing Lothario that vows that if she were his, she would “sit on a cushion and sew a fine seam, and feast upon strawberries, sugar and cream.
Casanova, whose word on the subject should be good enough for any man, paid as much attention to his gastronomical diet as to his smorgasbord, and he believe that fickleness was merely a another aspect of a gourmandise. Anyone who has read his memoirs will recall that he beat a steady path back and forth from his personal war on female chastity.
Seduction, as you may have noticed, is a two way street, and while you are out to arouse your partner, you might also be doing as much for yourself. Brillat-Savarin must have felt something something when he said, ‘There is not more pretty sight than a pretty gourmet under arms. Her napkin is nicely adjusted; one of her hands rests on the table, the carriers to her mouth little morsels artistically carves, or the wing of a partridge, which must be picked. Her eyes sparkle, her lips are glossy, her talk cheerful, all her movements are graceful; nor is there lacing some spice of the coquetry which accompanies all that women do. With so many advantages she is is irresistible, and Cato the censor himself could not help yielding to the influence.’
With careful planning and little practice, you’ll find the road from the kitchen to the bedroom is paved with triumphs and you should be heartened by the words of Alexis Soyer, who in his Gastromic Generator of 1842 stated: ‘Nothing can prepare the human mind for amicable intercourse (the only kind worth bothering about) better than a well conceived and artistically prepared dinner. Read history and you will ascertain that all periods and that amongst all nations, the benefits and sometimes the evils, they experienced were either preceded or followed by a good dinner.’
The Seducer’s Cookbook by Mimi Sheraton
Random House, First Edition