What better way to share the sweet ecstasy of eating than by drenching yourself in the food you love? That’s just what British celeb chef Nigella Lawson did on a recent cover of Stylist, a UK magazine that she guest-edited.
Wait. Did Nigella really pour salted caramel on her head? Of course she did, she told TODAY.com: “I really was covered in caramel!" she said. "And I arrived back home after, incredibly sticky, and had to give myself a vigorous hosing-down. (I) was in the shower for about an hour!”
The sticky, suggestive image has caused a controversy overseas: A recent op-ed in the British paper The Guardian called for a toning-down of "gustatory fetishes" as a response to the cover. In an interview with the UK Times, Nigella dismissed criticisms that the cover is sexualized.
"When people say to me 'she does double entendre,' I have never done double entendre in my life. I'm not that kind of person,” she told the Times. "Appetite is seen as hearty in a male and slightly wanton and lascivious in a female, but that’s just about perception. The image is simply rapturous joy in caramel."
Being the obsessive food lovers that we are, we wanted to know why salted caramel represented “rapturous joy” for Nigella, who says she loves the topping on ice cream, apple pie and brownies, and, well, she got all scientific on us.
“Salted caramel provides utter giddy pleasure (and rapturous joy) because it has the 'holy trinity' (or unholy trinity) of salt, sugar and fat that creates something known as 'hyperpalatability,' which in turn leads to something food scientists and neuro-scientists tag ‘the bliss point.’ I concur!”
Do you think Nigella's cover is too sexy? And tell us, food fans, what edible item brings you “rapturous joy”?