A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.–Jane Grigson

Jane Grigson, English food writer championed by Elizabeth David as a result of her first book Charcuterie and French Pork Cookery published in 1967 to high acclaim.

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