Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

DIFFERENCE BETWEEN AN EPICURE AND A GLUTTON.

However extravagant and whimsical the rational pleasures of the table may appear to a sober and sensible mind, we must, in justice to epicures, cursorily observe, that there exists a material difference between a gormand or epicure, and a glutton.[10] The first seeks for peculiar delicacy and distinct flavour in the various dishes presented to the judgment and enjoyment of his discerning palate; while the other lays aside nearly all that relates to the rational pleasures of creating or stimulating an appetite of the cates, and looks merely to quantity; this, has his stomach in view, and tries how heavy it may be laden, without endangering his health.

[10] Tabella Cibaria, a latin poem, relating to the pleasures of Gastronomy, and the mysterious art of Cooking, page 15.

“The gormand never loses sight of the exquisite organs of taste, so admirably disposed by Providence in the crimson chamber, where sits the discriminating judge, the human tongue.

“The glutton is anathematised in the Scripture with those brutes quorum deus venter est. The other appears guilty of no other sin than of too great, and too minute, an attention to refinement in commercial sensuality.”

Our neighbours on the other side of the channel, so famous for indulging in the worship of Comus, consider the epicure again under two distinct views, namely: as a gormand, or a gourmet. The epicure or gormand is defined—a man having accidentally been able to study the different tastes of eatables, does accordingly select the best food and the most pleasing to his palate. His character is that of a practioner. The gourmet speculates more than he practises, and eminently prides himself in discerning the nicest degrees, and most evanescent shades of goodness and perfection in the different subjects proposed to him. He may be designated a man, who, by sipping a few drops out of the silver cup of the vintner, can instantly tell from what country the wine comes, and its age.

The glutton practices without any regard to theory.

The gormand, or epicure, unites theory with practice.

The gourmet is merely theoretical.