A gourmand is a person who takes great pleasure and interest in consuming particularly good food and drink. [1] Gourmand originally referred to a person who was "a glutton for food and drink", [2] a person who eats and drinks excessively. [3]
A gourmand is a person who takes great pleasure and interest in consuming particularly good food and drink. [1] Gourmand originally referred to a person who was "a glutton for food and drink", [2] a person who eats and drinks excessively. [3]
Gourmand was derived from a French word that has different connotations from the similar word gourmet, which emphasizes an individual with a refined, discerning palate [2] [4] and is more often applied to the preparer than the consumer of the food. But in practice, the two terms are closely linked, as both imply the enjoyment of good food. In his book Alamanach de las Gourmands , Grimod De la Reynière wrote that a gourmand is not only a person endowed with an excellent stomach and strong appetite, but also adds to these advantages a delight taste. Reynière concluded that the first principle lies in a single delicate palate, matured with a long experience. The French Academy dictionary suggested that the term 'gourmand' was a synonym of 'glutton' or 'greedy'. [5]
An alternative and older usage of the word is to describe a person given to excess in the consumption of food and drink, as a glutton [2] or a trencherman.[ citation needed ]
Regarding the latter usage of the term, there is a parallel concern among the French people that their word for the appreciation of gourmet cuisine gourmandise is historically included in the French Catholic list of the seven deadly sins. [6] With the evolution in the meaning of gourmand (and gourmandise) away from gluttony and towards the connoisseur appreciation of good food, French culinary proponents are advocating that the Catholic Church update said list to refer to gloutonnerie rather than gourmandise.[ citation needed ]
Another alternative use has gained popularity among perfume and cologne designers. In this field, gourmand refers not to a person but to a category of scents related to foods, such as cocoa, apple, and plum.
Hubris, or less frequently hybris, describes a personality quality of extreme or excessive pride or dangerous overconfidence and complacency, often in combination with arrogance. The term arrogance comes from the Latin adrogare, meaning "to feel that one has a right to demand certain attitudes and behaviors from other people". To arrogate means "to claim or seize without justification... To make undue claims to having", or "to claim or seize without right... to ascribe or attribute without reason". The term pretension is also associated with the term hubris, but is not synonymous with it.
Singular they, along with its inflected or derivative forms, them, their, theirs, and themselves, is a gender-neutral third-person pronoun. It typically occurs with an indeterminate antecedent, to refer to an unknown person, or to refer to every person of some group, in sentences such as:
A thesaurus, sometimes called a synonym dictionary or dictionary of synonyms, is a reference work which arranges words by their meanings, sometimes as a hierarchy of broader and narrower terms, sometimes simply as lists of synonyms and antonyms. They are often used by writers to help find the best word to express an idea:
...to find the word, or words, by which [an] idea may be most fitly and aptly expressed
Lust is an intense desire for something. Lust can take any form such as the lust for sexuality, money, or power. It can take such mundane forms as the lust for food as distinct from the need for food or lust for redolence, when one is lusting for a particular smell that brings back memories. It is similar to but distinguished from passion, in that passion propels individuals to achieve benevolent goals whilst lust does not.
A synonym is a word, morpheme, or phrase that means precisely or nearly the same as another word, morpheme, or phrase in a given language. For example, in the English language, the words begin, start, commence, and initiate are all synonyms of one another: they are synonymous. The standard test for synonymy is substitution: one form can be replaced by another in a sentence without changing its meaning.
A vice is a practice, behaviour, or habit generally considered morally wrong in the associated society. In more minor usage, vice can refer to a fault, a negative character trait, a defect, an infirmity, or a bad or unhealthy habit. Vices are usually associated with a fault in a person's character or temperament rather than their morality.
Schadenfreude is the experience of pleasure, joy, or self-satisfaction that comes from learning of or witnessing the troubles, failures, pain, suffering, or humiliation of another. It is a borrowed word from German; the English word for it is epicaricacy, which originated in the 18th century. Schadenfreude has been detected in children as young as 24 months and may be an important social emotion establishing "inequity aversion".
Gluttony means over-indulgence and over-consumption of anything to the point of waste.
This is a list of British words not widely used in the United States. In Commonwealth of Nations, Malaysia, Singapore, Hong Kong, Ireland, Canada, New Zealand, India, South Africa, and Australia, some of the British terms listed are used, although another usage is often preferred.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
Gourmet is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with more discerning palates and enthusiasm. Gourmet food is more frequently provided with small servings and in more upscale and posh fine dining establishments that cater to a more affluent and exclusive client base. When it comes to cooking gourmet dishes, there are also frequent cross-cultural interactions that introduce new, exotic, and expensive ingredients, materials, and traditions with more refined, complex, formal, and sophisticated high-level cooking and food preparation techniques.
A spit-take is a comedic technique or reaction in which someone spits a drink, or sometimes food, out of their mouth as a reaction to a surprising or funny statement.
Despite the various English dialects spoken from country to country and within different regions of the same country, there are only slight regional variations in English orthography, the two most notable variations being British and American spelling. Many of the differences between American and British or Commonwealth English date back to a time before spelling standards were developed. For instance, some spellings seen as "American" today were once commonly used in Britain, and some spellings seen as "British" were once commonly used in the United States.
Oenophilia, in the strictest sense, describes a disciplined devotion to wine, accompanying strict traditions of consumption and appreciation. In a general sense however, oenophilia simply refers to the enjoyment of wine, often by laymen. Oenophiles are also known as wine aficionados or connoisseurs. They are people who appreciate or collect wine, particularly grape wines from certain regions, varietal types, or methods of manufacture. While most oenophiles are hobbyists, some may also be professionals like vintners, sommeliers, wine merchants, or one who tastes and grades wines for a living.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Concoction is the process of preparing a medicine, food or other substance out of many ingredients, and also the result of such a process.
Alexandre-Balthazar-Laurent Grimod de La Reynière was a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle. Son of Laurent Grimod de La Reynière, he inherited the family fortune on the death of his father, a fermier général, in 1793. He was a member of the Société du Caveau.
The Romani people are known by a variety of names, mostly as Gypsies, Roma, Tsinganoi, Bohémiens, and various linguistic variations of these names. There are also numerous subgroups and clans with their own self-designations, such as the Sinti, Kalderash, Boyash, Manouche, Lovari, Lăutari, Machvaya, Romanichal, Romanisael, Kale, Kaale, Xoraxai and Romungro.
A foodie is a person who has an ardent or refined interest in food, and who eats food not only out of hunger but also as a hobby. The related terms "gastronome" and "gourmet" define roughly the same thing, i.e. a person who enjoys food for pleasure; the connotation of "foodie" differs slightly—a sort of everyday person with a love for food culture and different foods. Some, such as Paul Levy, say the foodie can still be a "foodist". foodie in slang can be used to describe someone who searches out food and bases his schedule around that endeavor.
Media related to Gourmands at Wikimedia Commons
