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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.
Gourmand was derived from a French word that has different connotations from the similar word gourmet, which emphasizes an individual with a refined, discerning palate [2] [4] and is more often applied to the preparer than the consumer of the food. But in practice, the two terms are closely linked, as both imply the enjoyment of good food.
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.
The Wine Connoisseur. AOL.com Editors. Updated October 16, 2017 at 1:33 PM. ... These glass food containers are over 40% off: 'I like them more than my Pyrex' Show comments. Advertisement.
à la short for (ellipsis of) à la manière de; in the manner of/in the style of [1]à la carte lit. "on the card, i.e. menu"; In restaurants it refers to ordering individual dishes "à la carte" rather than a fixed-price meal "menu".
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
photo: rachel vanni; food styling: adrienne anderson Tres Leches Cake We use sweetened condensed, evaporated, and whole milk for this Latin American sponge cake .