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Course Description

Instructor: Chef Larry Canepa

The association between food and eroticism is primal, but some foods have more aphrodisiacal qualities than others. Throughout the centuries, emperors and everyday folk alike have ingested, imbibed, sprinkled, or applied almost every conceivable substance—from almond paste to zebra tongues—in the hope of arousing sexual desire. Whether to woo a reluctant lover, revive a flagging libido, or pique carnal pleasure and performance, lovers the world over have relied on aphrodisiacs to do the trick. But which ones have the greatest reputations for potency (and why?) and do any of them really work?

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