Review: Going back to basics: Aphrodisiacs
Rating: 3 out of 5
Date: 11 13, 2012
Aphrodisiac, quite a mouthful, is a term originating from none other than the Greek Goddess of Love and sexuality, Aphrodite. When I saw the title of this book, I was thinking that the title looked interesting not to mention intriguing. Rich three-dimensional images of winged sensual food came floating in the air. Stephen Williams has gone back to the kitchen (or is the refrigerator) to dig out food that purportedly will do wonders for the nights. The book is a nice handy guide for those looking for tips on selecting food for cooking with the aim of enhancing their sexual life.The book provides a comprehensive range of food products for the reader's selection. It also provides information on the qualities of each food and how best to be served in taking advantage of its aphrodisiac qualities. The book is well organized and structured. The style of writing is simple and can keep a light reader engrossed. However, there is scope for sharper usage of words and streamlining of sentences. Aligned to the theme of the book, vocabulary-reflecting aphrodisiacs, culture and food qualities could have been used more intensivelyMost of the food mentioned in Williams's book is easily available at the supermarket or grocery store, year round. Food such as oysters, chocolates, strawberries, asparagus, basil, bananas and garlic are affordable and some of them are quite delicious. Oysters are known to contain quite a bit of zinc in raising the male hormones testosterone and enhancing libido. They are equally potent for women.The book is a good read not only for those seriously looking for tips on spicing up their love life but also for casual reading.