locavore
A locavore is a person who attempts to eat nothing but locally grown and locally raised food. “Locally” usually means within one’s state (or country, if it’s a small one) […]
Food
Bon appétit!
bohng´ ap-pay-TEE´ (French, ‘good appetite’) Bon appétit! is a phrase uttered at the beginning of a meal to wish other diners an enjoyable repast. Careful—French snobs, who consider it a […]
forage
FOR´-udge To forage is to search for and gather edible items, such as mushrooms and pine nuts, in the wild. Some extreme foragers even search vacant lots in urban areas […]
epicure
EP´-uh-kyur´ An epicure is a person who seeks out and values the pleasures of good food and drink (emphasis here on pleasure). Epicures aren’t necessarily interested in preparing food or […]
gourmet
gor-MAY´ A gourmet is a person who enjoys good food, knows a great deal about its preparation, and who enjoys cooking and presenting elaborate meals. The term is also used […]
gastronome
GAS´-truh-nohm A gastronome is a person who is knowledgeable about food and its preparation, enjoys good food, but does not necessarily like (or want) to cook. Food historians and restaurant […]
gourmand
GOR´-mawnd A gourmand is a male who lives to eat, primarily to fill his stomach; the quality of the food is secondary. A female who fits this description is a […]
Snobb Report: galette
guh-LET´ Galette is the French term for a round, flat pastry, cake, or pancake. Galettes can be made of flaky pastry, potatoes, or a mixture of wheat and buckwheat flour. […]
table d’hôte
tah´-bluh DOAT´ (literal French, ‘table of the host’) Table d’hôte refers to a set meal served to all guests at a stated hour and fixed price, as is the practice […]
prix fixe
pre´-feeks´ (‘fixed price’ in French) Prix fixe refers to a multi-course meal served for a set price. Specific courses are often pre-selected by the restaurant; in some cases diners are […]