Aphrodisiac Foods, from Antiquity to Now: HWC-2017-02-14
Chef Ouita Michel researches food history and brings it to the radio studio. (And, of course, to menus at Holly Hill Inn, every February for the past 15 years.) Asparagus, oysters and all seafood, cumin, star anise and many other spices, eggs, avocado, pine nuts, tomatoes, onions—so many foods have, since antiquity, been considered aphrodisiacal. Each year since it opened the Holly Hill Inn has featured these special foods around Valentines Day. On Valentines Day 2017, Ouita brought her research to the Lexington Community Radio studios, and told all about the background and uses of these amazing foods worldwide. Listen here.