Gourmet

As a foodie gourmet is referred to in the German Gastrosophie, a knowledgeable connoisseurs of refined foods and drinks.

The borrowed also from French Gourmand was used, in contrast, in the German language since the 18th century rather than a synonym for " glutton " or " glutton ", which is characterized by a lack of moderation.

Definitions

The words gourmet and gourmand both come from the French, where they have experienced a certain shift in meaning. Gourmand was described as " someone who likes a lot and good eats " from the adjective gourmand, whose origin is not clarified sure, maybe from Gourmet, remodeled in French in the 18th century.

The gourmet was in French, a " wine connoisseur " gormet from Old French, " assistant to the wine merchant", which was borrowed in the 19th century with the meaning " wine connoisseurs, gourmets ," into German. Even today, is understood in France " Gourmet" mostly a wine connoisseur.

Gluttony is in French " gloutonnerie "; a wolverine is a " glouton ". Greedy gluttony can also be called " voracité ".

For many centuries, in France the " gourmet piqueur " as a wine expert.

The pejorative meaning of " Gourmand " is no longer unique today. The ending " -and " involves the progressive form ( " the enjoyer " - Enjoy a lighter does not necessarily have to be a gourmet ).

Defines the " Académie Culinaire de France "

• The gourmand as " l' amateur de toutes les bonnes choses de la table " that is, as " lovers of all panel pleasures "
• The gourmet as " expert en vin. Ce qualificatif s'applique aujourd'hui par extension à des amateurs de gastronomy " (about: wine expert / connoisseur This term is now extended to gastronomy lovers / foodie. ).

Brillat -Savarin († February 2nd, 1826, he was awarded the 1825 published work " Physiologie du goût " world famous) complained that the word Gourmet is used incorrectly, accusing the lexicographers of negligence:

A " gourmand " is a man who enjoys the " Gourmandise " has, and this is clearly the turn, what we call in German with Gourmandism.

This conceptual understanding reaffirmed since Brillat -Savarin numerous authors; Today, for example, does this gastronomic writer Harry Schraemli.