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Gourmand World Cookbook Awards
A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. Description The word (from French) has different connotations from the similar word gourmet, which emphasises an individual with a discerning palate, 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. 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 or a trencherman. Regarding the latter usage of the term, there is a parallel concern among the French that their word for the appreciation of gourmet cuisine () is historically included in the French Catholic list of the seven deadly sins. With the evolution in the meaning of (and ) away fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluttony
Gluttony ( la, gula, derived from the Latin ''gluttire'' meaning "to gulp down or swallow") means over-indulgence and over-consumption of food, drink, or wealth items, particularly as status symbols. In Christianity, it is considered a sin if the excessive desire for food causes it to be withheld from the needy.Okholm, Dennis"Rx for Gluttony" ''Christianity Today'', Vol. 44, No. 10, September 11, 2000, p.62 Some Christian denominations consider gluttony one of the seven deadly sins. Etymology In Deut 21:20 and Proverbs 23:21, it is זלל. The Gesenius Entry (lower left word) has indications of "squandering" and "profligacy" (waste). In Matthew 11:19 and Luke 7:34, it is φαγος ("" transliterated character for character), The LSJ Entry is tiny, and only refers to one external source, Zenobius Paroemiographus 1.73. The word could mean merely "an eater", since φαγω means "eat" In religion Judaism Rambam, for example, prohibits excessive eating and drinking in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance language of the Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French ( Francien) largely supplanted. French was also influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the ( Germanic) Frankish language of the post-Roman Frankish invaders. Today, owing to France's past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in 29 countries across multiple continents, most of which are members of the ''Organisation internationale de la Francophonie'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourmet
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals 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 refined tastes and enthusiasm. Gourmet food is frequently provided in more expensive, smaller servings. When it comes to Gourmet, there are also frequently cross-cultural interactions that introduce new ingredients, materials, and traditions. Origin of term The word ''gourmet'' is from the French term for a wine broker or ''taste-vin'' employed by a wine dealer. ''Friand'' was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trencherman
A trencher (from Old French ''tranchier'' 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor. Later the trencher evolved into a small plate of metal or wood, typically circular and completely flat, without the lip or raised edge of a plate. Trenchers of this type are still used, typically for serving food that does not involve liquid; for example, the cheeseboard. In language An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. A "trencher-fed pack" is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catholicism
The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with 1.3 billion baptized Catholics worldwide . It is among the world's oldest and largest international institutions, and has played a prominent role in the history and development of Western civilization.O'Collins, p. v (preface). The church consists of 24 ''sui iuris'' churches, including the Latin Church and 23 Eastern Catholic Churches, which comprise almost 3,500 dioceses and eparchies located around the world. The pope, who is the bishop of Rome, is the chief pastor of the church. The bishopric of Rome, known as the Holy See, is the central governing authority of the church. The administrative body of the Holy See, the Roman Curia, has its principal offices in Vatican City, a small enclave of the Italian city of Rome, of which the pope is head of state. The core beliefs of Catholicism are found in the Nicene Creed. The Catholic Church teaches that it is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seven Deadly Sins
The seven deadly sins, also known as the capital vices or cardinal sins, is a grouping and classification of vices within Christian teachings. Although they are not directly mentioned in the Bible, there are parallels with the seven things God is said to hate in the Book of Proverbs. Behaviours or habits are classified under this category if they directly give rise to other immoralities. According to the standard list, they are Hubris, pride, greed, wrath, envy, lust, Gluttony#Christianity, gluttony and sloth (deadly sin), sloth, which are contrary to the seven heavenly virtues, seven capital virtues. This classification originated with the Desert Fathers, especially Evagrius Ponticus. Evagrius' pupil John Cassian with his book ''The Institutes'' brought the classification to Europe, where it became fundamental to Catholic confessional practices as documented in penitential manuals, sermons such as "The Parson's Tale" from Chaucer's ''The Canterbury Tales, Canterbury Tales'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Connoisseur
A connoisseur ( French traditional, pre-1835, spelling of , from Middle-French , then meaning 'to be acquainted with' or 'to know somebody/something') is a person who has a great deal of knowledge about the fine arts; who is a keen appreciator of cuisines, fine wines, and other gourmet products; or who is an expert judge in matters of taste. In many areas, the term now has an air of pretension, and may be used in a partly ironic sense. In the art trade, however, expert connoisseurship remains a crucial skill for the identification and attribution to individual artists of works by the style and technique, where documentary evidence of provenance is lacking. The situation in the wine trade is similar, for example in assessing the potential for ageing in a young wine through wine tasting. Connoisseurship in art "The ability to tell almost instinctively who painted a picture is defined ... as connoisseurship". Connoisseurs evaluate works of art on the basis of their experie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligue Des Gourmands
La Ligue des Gourmands was a dining club founded by Auguste Escoffier and his friends in February 1912. This club spread throughout Europe and attracted thousands of members. It is notable for the ''Dîners d'Epicure''—menus that were served simultaneously in many restaurants. The first was served to over 4000 members in 37 European cities; the last, held in July 1914, was served to over 10,000 diners in 140 different cities. The first menu included ''Dodine de Canard au Chambertin'', a duck casserole cooked in a dodine. Nathaniel Newnham-Davis, in _Gourmet's Guide to London_ (1914) devotes a full chapter to the Ligue des Gourmands, noting that in 1914, the branch in London takes the lead in the number of members (60 members), followed by Paris (43 members). "Marseilles, New York and Montreal tie for third place with twelve members each" (p. 326). Other cities with members included Brussels, Delhi, Yokohama, and Zurich. Davis notes that members of the Ligue are French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epicure (gourmet)
Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals 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 refined tastes and enthusiasm. Gourmet food is frequently provided in more expensive, smaller servings. When it comes to Gourmet, there are also frequently cross-cultural interactions that introduce new ingredients, materials, and traditions. Origin of term The word ''gourmet'' is from the French language, French term for a wine broker or ''taste-vin'' employed by a wine dealer. ''Friand'' was formerly the reputable name for a connoisseur of delicious things that were not eaten primar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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