In the previous episode, we discussed the history of food and sex, which turns out to be a truly fascinating topic! Today, we’re diving even deeper into the subject. We’re going to explore how diet culture became a way of suppressing female pleasure, how interest in fine food came to be associated with being gay, why French food has a particularly strong association with sex, and more.
I am joined once again by Rachel Hope Cleves, a professor of history at the University of Victoria and a member of the College of the Royal Society of Canada. She is the author of four award-winning nonfiction history books and one science fiction novel. Her latest book is titled “Lustful Appetites: An Intimate History of Good Food and Wicked Sex.”
Some of the specific topics we explore include:
- Why did a woman’s appetite for food become a barometer for her sexuality?
- When did restaurants shift from being places people primarily went for sex to places people went for food?
- Where did the association between gay men and gourmet cooking come from?
- How did cooking become a tool for seduction?
- How is the connection between food and sex playing out today on social media?
You can check out Rachel’s website to learn more about her work.
Got a sex question? Send me a podcast voicemail to have it answered on a future episode at speakpipe.com/sexandpsychology.
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