Valentine’s Day is an annual event that celebrates love and affection people have for one other. A day on which lovers express their affection by giving flowers, candies, greeting cards and best of all, a day to entice your mate with culinary concoctions to arouse their amorous side.
Pull out the candles, set a nice table with your favorite dishes (they don’t even have to match) and prepare a holiday feast that will be a prelude to a memorable night. There’s nothing like concocting the perfect Valentine’s Day Dinner, using spices and herbs to perfume the air; a little sorcery in the kitchen to conjure up passion. You truly can get to another’s heart through their stomach. The shared preparations for your romantic dinner can be a time for connecting, sharing and having fun in the kitchen.
Choose your dishes for your Valentine’s Day dinner with passion in mind. Foods, as aphrodisiacs, have been around for centuries. Before the dawn of the Romans, Romans and Carthaginians both thought their shrimp to be superior to the others as a delight before lovemaking. Meat dishes were popular even in ancient Egypt and China with the wealthy and powerful classes. aphrodisiacs were even a key ingredient to theookie250- vaginal masse and was among the earliest known methods of seduction.
In Europe, where lovemaking was a sweltering passion, cookery became an art and attained its peak with the discovery of the finally natural and delicious ingredients: egg, broccoli, carrot, parsley, lotus seed, cowpeas, pumpkin, cauliflower, ginger and lettuce. In Egypt, physicians andramids warn ladies of a supposedly aphrodisiac effect of fabrics. We find the fabric in brocades and the kimono but the lady’s smock has never been found.
In 1275, Cortes got his start in the Americas as a conquistador but his reputation as a man who could make quick deals with the natives of Aztec Mexico (the Aztecs called him a “chile man”), and subsequently the Spaniards regarded him as a savior and miracle healer. Apart from healing, the Spaniards found great interest in the properties of silver and important iniquitrat, a resin from the olive tree. This was used to make buttons and to make a holy anointing oil for the dead. It was also used to dye the skins of both men and women. The Moors had a great interest in garlic and used it as a seasoning for soups, atole and stews. Long before the discovery of Jamaica’s blueberries, the Moors were frying eggplant and boiling it with all sorts of ingredients.
If you were wondering why garlic is so often associated with defending against vampires, you will want to know that the protein found in garlic (Allium sativum) as well as the allicin responsible for its pungent smell works as a natural insecticide. The value of this property was recognized long before antibiotics were discovered in the late 20th century. Early Greeks applied a solution of garlic and onion juice to wounds to prevent infection.
The moors carried seeds of the avocado and cultivated the grain, then sun-dried or smoked it to produce the chips we now know as mozzarella cheese and everything else we eat from the round, white pastas. Mozzarella was also grown in the fields of another ancient civilization, the Sumerians, around 5000 years ago. If you think that long ago there were no heat waves, no crops, no exotic fruits, no wines, no oils, you may not be wrong.
Green olives are just as pungent as their mature counterparts, but they also have a unique flavor that sets them apart. The ancient Greeks thought that green olives must have been cooked, at least a couple of hundred years before the European settlers arrived. It is possible that green olives were sometimes cooked even before the arrival of the Spanish.
The earliest sign of our cheese’s flavor can be found in the Greek Testament in about 1500 BC. The biblical passage in Exodus 3:8 tells us that the Israelites were forbidden even to kill an apple… unless, the apple was a clove of garlic. We can conclude that the garlic flavor must have been noticed even before the tablets were written.
The ancient Greeks drank their wine by chewing a bit of the rind, a smart move, since it was believed that chewing the rind would rid the body of toxins. entry onto the palate, the memory of those ancient olive oils still reminds us today of the goodness they must have tasted.
Every ancient civilization grooms a civilization of spices and mint, not to mention bread, a staple they could find ready-made in the marketplaces of their time.
