Arts & Ideas Folgen

The first condoms were made of cloth and intended to be used after sex. Later they were replaced by hand stitched animal gut ones – designed to be washed and reused. We chart the bizzare, fraught and sexist history of attempts to deal with the prevention of sexually transmitted disease - where medical practice came into conflict with the morals of society.Histories of Sexual Health in Britain 1918-1980 is a research project being led by Anne Hanley. She joins Bill Yarber from the Kinsey Institute at Indiana University and Kate Lister from the Leeds Centre for Victorian Studies who has looked at the experiences and depictions of sex work from the nineteenth century to today. Matthew Sweet hosts the discussionProducer: Julian SiddleDr Kate Lister is a Senior Lecturer at Leeds Trinity University. She curates the online project www.thewhoresofyore.com and is the author the book A Curious History of Sex. You can hear more from her in a Free Thinking episode called How we talk about sex and women's bodies Dr Anne Hanley is a Senior Research Fellow at the University of Birmingham whose research project is engaged in collecting oral histories with people who accessed and/or staffed sexual-health clinics between 1948 and 1980 in Britain. Professor Bill Yarber literally wrote the book or rather books for sex education in America, from some of the first guides to STDs, HIVAIDS and condom use to 'Human Sexuality: Diversity in Contemporary America' - the bestselling textbook on the subject.

Chocolate is an indulgent luxury used to mark special points in the calendar like Valentine's Day, Easter and Christmas. But it's also everywhere, from breakfast cereals to protein shakes. Shahidha Bari unravels this paradox, tracing the meanings of chocolate from ancient Central America, via the Aztecs and Maya, over the Atlantic to the Spanish court, the coffee houses and palaces of 17th century London, to the invention of mass-produced milk chocolate as we know it today in Switzerland in the late 19th and early 20th century. It's a story of pleasure, intoxication, conquest and industrialisation, all following from the specific culinary qualities of a bean. With:Bee Wilson, food writer whose most recent book is The Secret Of Cooking: Recipes For An Easier Life In The KitchenSean Williams, Radio 3 & AHRC New Generation Thinker and Senior Lecturer in German and European Cultural History at the University of SheffieldCaroline Dodds Pennock, Senior Lecturer in International History at the University of Sheffield, whose most recent book is On Savage Shores: How Indigenous Americans Discovered EuropeMisha Ewen, Lecturer in Early Modern History at the University of BristolProducer: Luke Mulhall

An indulgent luxury used to mark special points in the calendar like Valentine's Day, Easter and Christmas, but it's also everywhere, from breakfast cereals to protein shakes. Shahidha Bari unravels this paradox, tracing the meanings of chocolate from ancient Central America, via the Aztecs and Maya, over the Atlantic to the Spanish court, the coffee houses and palaces of 17th century London, to the invention of mass-produced milk chocolate as we know it today in Switzerland in the late 19th and early 20th century. It's a story of pleasure, intoxication, conquest and industrialisation, all following from the specific culinary qualities of a bean. With:Bee Wilson, food writer whose most recent book is The Secret Of Cooking: Recipes For An Easier Life In The KitchenSean Williams, Radio 3 & AHRC New Generation Thinker and Senior Lecturer in German and European Cultural History at the University of SheffieldCaroline Dodds Pennock, Senior Lecturer in International History at the University of Sheffield, whose most recent book is On Savage Shores: How Indigenous Americans Discovered EuropeMisha Ewen, Lecturer in Early Modern History at the University of BristolProducer: Luke MulhallYou can find other Free Thinking episodes exploring food, picnics, breakfast available on BBC Sounds and as the Arts & Ideas poodcast