Paul Photenhauer is the author of Semenology and The Natural Harvest. Both are cookbooks (although Semenology is more specific to mixology) that offer a collection of recipes using semen as the main ingredient.
As seen through the books’ reviews, many have bought it as a gag for wedding gifts or conversation starters. However, there are not that many that have posted reviews on the recipes themselves unfortunately. Photenhauer have defended his work by criticizing our consumption of animal fluids and our attitudes towards eating habits from different cultures as delicacies where it would otherwise be viewed as disgusting. He then argues that due to the unique flavours of semen (as well as the variety of it), like wine, or caviar, it can also be casually consumed with an acquired taste.
The craft of mixology as well as cooking is in itself experimentative. It’s reasonable to go beyond the usual and spice up an old recipe with an exotic ingredient. But what can be most exotic during these times while being the most accessible? It’s right there if you think hard enough.