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Aphrodite: A Memoir of the Senses - Eggs Summary & Analysis

This Study Guide consists of approximately 81 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of Aphrodite.
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Eggs Summary

In all cultures, eggs are known to be erotic and restorative. All eggs, from the smallest fish eggs used for caviar to the largest ostrich egg, are associated with fertility.

The method of preparation differs from culture to culture, but the purpose of all is to arouse lust and passion. Some of the most popular methods of preparation include eating eggs raw with spices and condiments, hard boiling, scrambling, and making omelets.

Caviar is discussed at length, including information on the harvesting of the eggs from the female sturgeon, a cold water fish. There are three classifications of caviar, based on the size of the eggs from largest to smallest: beluga, ossetra, and sevruga. A professional taster is employed in Russian processing plants to ensure optimum taste and salting. The price rises in proportion to the size and quality of the eggs.

Eggs Analysis

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This section contains 215 words
(approx. 1 page at 400 words per page)
Buy the Aphrodite: A Memoir of the Senses Study Guide
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Aphrodite: A Memoir of the Senses from Gale. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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