Word: sensuousness
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Dates: during 1980-1989
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...After the new chastity, it's a return to sin," proclaimed the French weekly Le Nouvel Observateur. It is the lambada, a sensuous dance that sets the pelvis-to-pelvis physicality of Dirty Dancing to a steamy Brazilian beat. Spawned on the northeast coast of Brazil, the lambada has swept through France this summer. A soda commercial showing young bodies entwined in a lambada frenzy was an instant hit, and Lambada, a song that served as the ad's sound track, has sold more than 1 million copies...
...tastes became more refined, sensuous dining did the trick. Richelieu (the 18th century duke, not, thank heaven, the Cardinal) gave elegant little suppers for his friends and their mistresses, all of whom dined in the buff. Madame de Pompadour got interesting results with truffles. Brillat-Savarin, the French jurist and gastronome, found that the truffle "makes women more amiable and men more amorous." Rabelais, on the other hand, got his kicks from marzipan...
...Lacan. It is a frontal view of a woman's pubes, painted with vast enthusiasm: the symbolic climax, one might say, of the series of dark caverns Courbet painted in his native countryside, The Source of the Loue, 1864. The objectivity of Courbet's work connotes a deep and sensuous love of whatever he painted. Sometimes his portraits of dead birds and animals -- like the brilliant Girl with Seagulls, Trouville, 1865 -- hark back to 18th century prototypes like Oudry, but their pressing reality comes from Courbet's own love of hunting...
...addition, there are mystery novels, short stories and a two-volume, 1,500-page autobiography: "I did a Dick Cavett segment on June 3. It was my fourth time with him. This time I was publicizing The Sensuous Dirty Old Man, so I came out with a bra over my eyes . . . It was the silliest thing I ever did on television, and I was sorry I had agreed to do it even as I stepped out onto the stage...
Paula Wolfert's World of Food (Harper & Row; $25) is a solid, serious and sensuous collection of her favorite recipes, sprinkled liberally with her usual didactic asides. A specialist in the cuisines of Morocco, southwest France and the Mediterranean, Wolfert wanders afield and offers up not only caponata, the Sicilian vegetable appetizer, and the fragrant tagine stews of Morocco but also the lusty Alsatian casserole of meat, onions and potatoes known as backeoffe...