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A connoisseur (French traditional, pre-1835, spelling of connaisseur, from Middle-French connoistre, then connaître meaning 'to be acquainted with' or 'to know somebody/something') is a person who has a great deal of knowledge about the fine arts; who is a keen appreciator of cuisines, fine wines, and other gourmet products; or who is an expert judge in matters of taste.
Chua Lam (also known as Mandarin: Tsai Lan, Cantonese: Choi Lan, Teochew: Chùa Lāng) (simplified Chinese: 蔡 澜, traditional Chinese: 蔡 瀾, born 1941 in Singapore) is a Singaporean columnist, food critic, and occasional television host based in Hong Kong. He was also a movie producer for the Hong Kong movie studio Golden Harvest.
The term is used just as often (if not more so) in relation to food, drink or music. -Adjusting 07:37, 14 March 2007 (UTC) Well, food, drink, and music are all considered an art, even war is an art. I consider myself somewhat of a Connoisseur of quite a number of things that are WAY less boring than this definition describes.
A connoisseur is a person who has expert knowledge in matters of taste or the fine arts. Connoisseur may also refer to: In arts and media:
The Wine Connoisseur Check out our gift guide ! Our list includes a state of the art thermometer, blown glass decanter and an essential aerator - the perfect gifts for any wine aficionado.
Elijah Quashie (born 28 May 1993 in Enfield, London), [3] also known as The Chicken Connoisseur or The CNSR (screen name), is an internet celebrity and fried chicken restaurant critic, known for his viral YouTube video series The Pengest Munch.
A food taster is a person who ingests food that was prepared for someone else, to confirm it is safe to eat. One who tests drinks in this way is known as a cupbearer . The person to whom the food is to be served is usually an important person, such as a monarch or somebody under threat of assassination or harm.
A traiteur (/ ˈ t r ɛ t ɜːr /; [1] French: [tʁɛ.tœʁ]) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant. [2] Prior to the late 18th century, diners who wished to "dine out" could dine at a traiteur's, or order meals to go.