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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Thank you to our sponsors!

The Kinsey Institute at Indiana University has been a trusted source for scientific knowledge and research on critical issues in sexuality, gender, and reproduction for over 75 years. Learn about more research and upcoming events at kinseyinstitute.org or look for them on social media @kinseyinstitute.

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