By Liana Robberecht.
Food plays a starring role in the most important, formative ceremonies of our lives. Thanksgiving, Communion, Ramadan, the Seven Feasts of Israel, weddings, you name it — we use food as a means to celebrate and mourn, welcome and bid farewell from birth to death.
The food we eat has the ability to improve our health, change our emotions and has even been known to heat things up in the bedroom. In a single bite of a well-prepared meal, one can set the tone of the evening on a first date and may even be responsible for true love.
Perhaps chefs understand this connection between food and emotional responses more than anyone. Chefs undertake years of studying flavours and practising culinary skills to hone their craft and prepare them for a lifetime of creating magic inside and out of the kitchen.
During a conversation last spring with a few chef colleagues about the responsibility that comes with wielding this powerful emotional whisk, Derek Dammann, chef/owner of Montreal’s acclaimed Maison Publique regaled us with some interesting facts about the origins of the honeymoon. Do you know why they call it a honeymoon? You may have heard that the honeymoon originated as an ancient Babylonian practice involving newlyweds drinking mead, a honey-based fermented alcoholic drink, for a lunar month after a marriage. This ritual became known as a honeymoon.
But why mead? Just to keep the couple drunk and happy? A pagan superstition intended to wish them a sweet life?
Being curious and fascinated, I did a little research. I learned that there is an actual scientific basis to this story. As it happens, honey contains the mineral boron, which is linked to elevating testosterone levels. Honey is also rich in B vitamins and nitric oxide, which is key in opening up blood vessels that help to maintain erections. Makes sense. Makes babies.
Armed with this interesting information, I mined my brain for other examples of romantic representations of food. I was curious. If science had a measured scientific link between food and emotions for this ancient tradition, maybe there was more to uncover.
One of my favourite moments of Disney history is the scene from Lady & the Tramp. You know the one already — moonlit night, romantic music and two cartoon dogs sharing a plate of spaghetti and meatballs. Don’t even try to tell me you haven’t attempted to recreate this with your partner at some point. And if you haven’t, put some water on to boil. But why would a simple plate of spaghetti spur on libidos in Italy for centuries?
Little did we know that in the 16th century tomatoes were actually known as the apples of love. Would you like some science to back up that nickname? Tomatoes are high in the minerals that are proven to increase men’s sperm count. Not to mention the fact that tomatoes are implicated in relaxing the nervous systems of both sexes. It seems a plate of pasta with tomato sauce can go a long way.
Tomatoes and honey, what else? The prized truffle was thought to be a natural aphrodisiac by ancient Greeks and Romans. The aroma of truffles immediately provokes feelings of luxury and indulgence. It is widely believed (though yet to be confirmed by modern science) that the scent of the truffle replicates male pheromones. And while the truffle may not look very sexy or elicit sweet childhood memories or thoughts of romantic, age-old traditions, you can’t argue with results. Napoleon used to eat truffles to increase his potency, and potent he was with two wives, six alleged mistresses and five children, both legitimate and illegitimate.
The chemicals found in our food are often reacting with the chemicals in our bodies without our knowledge. We all make connections with what we eat and often act on those connections unwittingly. Even when science isn’t playing a role, we want to ascribe certain feelings to what we’re consuming. Remember that scene in 1989’s When Harry Met Sally?
“I’ll have what she’s having!”
We chefs are always trying to create an “I’ll have what she’s having” experience for our customers. By understanding how our bodies react with certain foods, coupled with a cozy atmosphere and the right pair of lovebirds, we can truly attain that connection.
Recipe: Honey cheese buttermilk biscuits
Biscuits
- 1¾ c bread flour
- 2½ t baking powder
- 1 t coarse salt
- ¾ c Sylvan Star Gouda, grated
- 6 T (¾ stick) chilled, unsalted butter, cut into small pieces
- ¾ c buttermilk
Pre-heat oven to 400°F.
Mix dry ingredients, cut in butter evenly, then cheese. Add milk. Knead lightly; do not over mix.
Roll dough out to ¾ inch thick and cut into rounds. Place on sheet pan lined with parchment paper. Bake for approximately 20-25 minutes or until golden brown.
Honey butter
- ¹/8 c Alberta honey
- ¹/8 c butter
Melt butter and honey together.
Keep warm.
Take biscuits out of the oven and brush tops immediately while still hot with the honey butter.
Makes 12 depending on size and shape of the cutter.
Popular Calgary-based chef Liana Robberecht is the corporate exec chef for Trico Living Well.