GourmandA gourmand is a person who takes great pleasure and interest in consuming particularly 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. EtymologyGourmand was derived from a French word that has different connotations from the similar word gourmet, which emphasizes an individual with a refined, discerning palate and is more often applied to the preparer than the consumer of the food.
Almanach des GourmandsThe Almanach des gourmands was a guide to the restaurants, pastry shops, and specialty food stores of Paris, edited and published by the French gastronome Alexandre-Balthazar-Laurent Grimod de La Reynière, known as Grimod, annually from 1803 to 1812. It was written by a group of restaurant critics and Grimod himself. Grimod is thus often considered the first restaurant critic.
Dictionnaire de TrévouxThe Dictionnaire de Trévoux (French pronunciation: [diksjɔnɛːʁ də tʁevu]), also titled Dictionnaire universel françois et latin, is a French dictionary that appeared in several editions from 1704 to 1771.
RagoutRagout (, French: ragoût, French:) is a stew served as a main dish. EtymologyThe term comes from the Frenchragoûter, meaning 'to revive the taste'. PreparationThe basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.
French languageFrench (français or langue française) is a Romance language of the Indo-European family. Like all other Romance languages, French and its closest relatives—the langues d'oïl, historically spoken in northern France and southern Belgium—descended from the Vulgar Latin of the Roman Empire. It was influenced by native Celtic languages of Northern Roman Gaul and by the GermanicFrankish language of the post-Roman Frankish invaders.
GluttonyGluttony (Latin: gula, derived from the Latingluttire meaning 'to gulp down or swallow') means over-indulgence and over-consumption of anything to the point of waste. In Christianity, it is considered a sin if the excessive desire for food leads to a lack of control over one's relation with food or harms the body. Some Christian denominations consider gluttony one of the seven deadly sins.
Giacomo CasanovaGiacomo Girolamo Casanova (; Italian:; 2 April 1725 – 4 June 1798) was an Italian adventurer and writer who was born in the Republic of Venice and travelled extensively throughout Europe. He is chiefly remembered for his autobiography, written in French and published posthumously as Histoire de ma vie ("The Story of My Life").
Haute cuisineHaute cuisine (French:; lit.'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
American EnglishAmerican English, sometimes called United States English or U.S. English, is the set of varieties of the English language native to the United States. English is the most widely spoken language in the U.S., as well as the common language used in government, education, and commerce in all 50 states, the District of Columbia, and in all U.S. territories except Puerto Rico. Since the late 20th century, American English has become the most influential form of English worldwide.British EnglishBritish English is the set of varieties of the English language native to the United Kingdom, especially Great Britain. More narrowly, it can refer specifically to the English language in England, or, more broadly, to the collective dialects of English throughout the United Kingdom taken as a single umbrella variety, for instance additionally incorporating Scottish English, Welsh English, and Northern Irish English.
Wine tastingMonk Testing Wine by Antonio Casanova y Estorach (c. 1886)Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward.
Grimod de La ReynièreAlexandre-Balthazar-Laurent Grimod de La Reynière (20 November [or September?] 1758 in Paris – 25 December 1837), commonly called Grimod, was a gastronome and gastronomic writer. 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.
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