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I Hope you enjoy shopping at the Racing Ahead store and that you find what you are looking for. From time to time, new additions will be made to departments so please do come back and look again.
The Term GourmetGourmet is a cultural ideal associated with the culinary arts of fine gourmet food and drink or haute cuisine. The term and its associated practices may have negative connotations of elitism or snobbery but is often used positively to describe people of refined taste and passion.
A Gourmet Type PersonThe term gourmet may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of gourmet food and food preparation. Gourmand carries additional connotations of one who simply enjoys food in great quantities. An epicure is similar to a gourmet but the word may sometimes carry overtones of excessive refinement.
Gourmet FoodGourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or " gourmet ") tastes and a populist aversion to gourmet food . Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market due in part to rising income, globalization of taste and health and nutrition concerns. Individual food and beverage categories, such as coffee, are often divided between a standard and a " gourmet " sub-market.
Gourmet pursuitsCertain events such as wine tastings cater to people who consider themselves gourmets and foodies. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and features. Gourmet tourism is a niche industry catering to people who travel to food or wine tastings, restaurants or food production regions for leisure.
Origin of the Term GourmetThe word gourmet is from the French term for a wine broker or taste-vin employed by a wine dealer. Friand was the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment: " A good gourmet ", wrote the conservative eighteenth-century Dictionnaire de Trevoux, employing this original sense, "must have le gout friand", or a refined palate. In the eighteenth century, gourmet and gourmand carried disreputable connotations of gluttony which only gourmand has retained. Gourmet was rendered respectable by Grimod de la Reyniere whose Almanach des Gourmands, essentially the first restaurant guide, appeared in Paris from 1803 to 1812. Previously, even the liberal Encyclopedie offered a moralising tone in its entry Gourmandise, defined as "refined and uncontrolled love of good food", employing reproving illustrations that contrasted the frugal ancient Spartans and Romans of the Republic with the decadent luxury of Sybaris. The Jesuits' Dictionnaire de Trevoux took the Encyclopedistes to task, reminding its readers that gourmandise was one of the Seven Deadly Sins.
Gourmet Related ConceptsFoodie is often used by the media as a conversational synonym for gourmet although it is a different concept (that of a food aficionado). The word foodie was coined synchronously by Gael Greene in the magazine New York and by Paul Levy and Ann Barr co-authors of The Official Foodie Handbook (1984).
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