gourmet

A gourmet is a person who cultivates a refined, discriminating palate for food and drink, and who often seeks high-quality ingredients, precise technique, and thoughtful presentation. The term is also widely used to describe foods, meals, or cuisines that are prepared and presented with particular attention to quality and complexity rather than quantity.

Origin: The word comes from French gourmet, historically used to denote a connoisseur of taste. In English, it began to appear in the 19th century and has since broadened to describe both individuals and culinary styles associated with elevated dining. A related term is gourmand, which emphasizes excess rather than discernment.

Characteristics and practice: Gourmets may focus on seasonal ingredients, regional specialties, pairings of wine and food, and techniques such as fermentation, aging, or delicate sauces. In culinary markets, "gourmet" marks products marketed as premium, artisanal, or specialty; in some contexts the label is used more as branding than a guarantee of expertise.

Criticism and variation: The term can be perceived as elitist or marketing-driven; its meaning varies across regions and over time. People who enjoy high-quality meals may not identify as gourmets, while others labeled gourmets may diverge in standards. Related concepts include connoisseur, epicure, and foodie.