gourmet
As Gourmet in German is Gastrosophy a gourmet called, a knowledgeable connoisseurs refined food and drinks.
In contrast, the gourmand , also borrowed from French, has been used in German since the 18th century as a synonym for “sweet tooth” or “wolverine”, which is characterized by a lack of moderation.
Definitions
The words gourmet and gourmand both come from French , although they have experienced a certain shift in meaning. Gourmand was redesigned in French in the 18th century as “someone who likes to eat a lot and well” from the adjective gourmand , the origin of which is not certain, perhaps from gourmet .
The gourmet was a “wine connoisseur” in French, from old French gormet , “assistant of the wine merchant”, which was borrowed into German in the 19th century to mean “wine connoisseur, gourmet”. Even today in France, “gourmet” is usually understood to mean a wine connoisseur.
Gluttony is “gloutonnerie” in French; a wolverine is a "glouton". Greedy gluttony can also be referred to as "voracité".
In France, the “gourmet piqueur” has been known as a wine expert for centuries.
The derogatory meaning of “gourmand” is no longer clear today. The ending “-and” contains the progressive form (“the connoisseur” - a connoisseur does not necessarily have to be a gourmet).
The "Académie culinaire de France" defines
- the gourmand as "l'amateur de toutes les bonnes choses de la table", that is, as "lover of all table delights",
- the gourmet as «expert en vin. Ce qualificatif s'applique aujourd'hui par extension à des amateurs en gastronomie »(for example: wine expert / wine connoisseur. This term is now also extended to gastronomy lovers / gourmets).
Brillat-Savarin (1755–1826), who became famous with the work “Physiologie du Goût” published in 1825 , complained that the word gourmand was used incorrectly and accused the lexicographers of negligence: a “gourmand” is a man of joy on the “gourmandise”, and this in turn is clearly what we call gourmet food in German.
This conceptual understanding has been confirmed by numerous authors since Brillat-Savarin; Today, for example, the gastronomic writer Harry Schraemli does this .
literature
- Hervé This-Benckhard : Riddles and Secrets of the Art of Cooking. Explained scientifically (= Piper. 3458). 7th edition, paperback special edition. Piper, Munich et al. 2004, ISBN 3-492-23458-5 (in particular from p. 190 ff. The introductory chapter on the subject of “ Degustation ”).
- Top gastronomy in Germany (Monthly Statistical Bulletin 11/2005, published by the State Statistical Office of Baden-Württemberg and Lower Saxony)
See also
- Chaîne des Rôtisseurs gourmet guild
Web links
Individual evidence
- ↑ a b Gourmand . In: Jacob Grimm , Wilhelm Grimm : German Dictionary . Hirzel, Leipzig 1854–1961 ( woerterbuchnetz.de , University of Trier).
- ^ Heinrich Tischner: Etymology
- ↑ http://www.duden.de/definition/gourmet
- ↑ Gourmand in Duden
- ^ Article from December 24, 1965 in the Swiss newspaper Weltwoche