a word which came into the English language from French as a noun, meaning somebody who takes a discriminating and informed interest in food. Since then, especially in N. America, it has become an adjective; a ‘gourmet food’ is one which will supposedly appeal to such a person. This development has probably had the result that fewer of the people who might have been glad to be called ‘gourmets’ 50 years ago are now willing to be so described. The word may eventually cease to have any real significance, except in a historical context.
In the French language, the word originally designated an accomplished wine-taster. For a long time now it has acquired a much more general meaning—like the English one, but retaining more respectability and significance. It is however met less often than the all-encompassing gourmand, see above.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
