Mostrando entradas con la etiqueta g ourmet. Mostrar todas las entradas
Mostrando entradas con la etiqueta g ourmet. Mostrar todas las entradas

martes, 1 de mayo de 2018

Gourmet Gift Baskets

top-quality handmade gift baskets, hand-dipped fruits, gourmet cheesecakes and handcrafted gourmet popcorn with our four brands: Cheesecake, Strawberries, KingOfPOP, GourmetGiftBaskets

Cheesecake, Strawberries, KingOfPOP, GourmetGiftBaskets

Foie gras with Sauternes wine
Foie gras with Sauternes wine
Oysters with caviar


Lobster is considered by some as a gourmet food due to its high price.

Lobster, langosta sobre papita criolla
Lobster, langosta sobre papita criolla

Single malt scotch whiskies

Gourmet (US: /ɡɔːrˈmeɪ/, UK: /ˈɡɔːmeɪ/) is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food tends to be served in smaller, more expensive, portions.

Johnnie Walker 50 Years ,Diageo, Thank You Hill Street, Whisky
Johnnie Walker 50 Years ,Diageo, Thank You Hill Street, Whisky

The term gourmet can refer to a person with refined or discriminating taste who is knowledgeable in the craft and art of food and food preparation.
Gourmand carries additional connotations of one who simply enjoys food in great quantities. An epicure is similar to a gourmet, but the word may sometimes carry overtones of excessive refinement. A gourmet chef is a chef of particularly high caliber of cooking talent and skill.

Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or "gourmet") tastes and a populist aversion to fancy foods.
Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and health and nutrition concerns. Individual food and beverage categories, such as coffee, are often divided between a standard and a "gourmet" sub-market.

Certain events such as wine tastings cater to people who consider themselves gourmets and foodies. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and features. Gourmet tourism is a niche industry catering to people who travel to food or wine tastings, restaurants, or food and wine production regions for leisure. Enoturismo in Spain.

The word gourmet is from the French term for a wine broker or taste-vin employed by a wine dealer. Friand was formerly the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment: "A good gourmet", wrote the conservative eighteenth-century Dictionnaire de Trévoux, employing this original sense, "must have le goût friand", or a refined palate. The pleasure is also visual: "J'aime un ragoût, et je suis friand", Giacomo Casanova declared, "mais s'il n'a pas bonne mine, il me semble mauvais".

In the eighteenth century, gourmet and gourmand carried disreputable connotations of gluttony, which only gourmand has retained. Gourmet was rendered respectable by Monsieur Grimod de la Reynière, whose Almanach des Gourmands, essentially the first restaurant guide, appeared in Paris from 1803 to 1812. Previously, even the liberal Encyclopédie offered a moralising tone in its entry Gourmandise, defined as "refined and uncontrolled love of good food", employing reproving illustrations that contrasted the frugal ancient Spartans and Romans of the Republic with the decadent luxury of Sybaris. The Jesuits' Dictionnaire de Trévoux took the Encyclopédistes to task, reminding its readers that gourmandise was one of the Seven Deadly Sins.
Foodie is often used by the media as a conversational synonym for gourmet, although it is a different concept (that of a food aficionado). The word foodie was coined synchronously by Gael Greene in the magazine New York and by Paul Levy and Ann Barr, co-authors of The Official Foodie Handbook (1984).

Official Foodie Handbook
Official Foodie Handbook

  1. Charles McGrath (January 26, 2007). "In Arizona back country, a gourmet life". International Herald Tribune.
  2. ^ The United States of Arugula:How We Became a Gourmet Nation. Doubleday Broadway. 2006.
  3. ^ "The U.S. Market for Gourmet and Specialty Foods and Beverages". Packaged Facts. September 2005.
  4. ^ Vicki Mabrey and Deborah Apton (March 31, 2008). "From McMuffins to McLattes:McDonald's Chases Gourmet Coffee Market, Plans Massive Restaurant Upgrade". ABC News.
  5. ^ Marina Novelli (2004). Niche Tourism: Contemporary Issues, Trends and Cases. Butterworth-Heinemann.
  6. ^ Christy Harrison (March 7, 2007). "Tour Buses on the Horizon". Travel Industry Association of America. Archived from the original on June 30, 2007.
  7. ^ Cotgrave's French-English dictionary of 1611, quoted by Jean-Louis Flandrin, whose chapter "Distinction Through Taste", in A History of Private Life: Passions of the Renaissance (Belknap Press, Harvard University) 1989:289-92, "Gluttons and Epicures", traces the significance of these French terms in the seventeenth and eighteenth centuries.
  8. ^ "I love a ragout, and I am a connoisseur, but if it isn't good-looking, it seems bad to me." (Histoire de ma vie, 8:ix) for Casanova the immediate question was whether a young woman of literary tastes would have been interesting if she had not been lovely.
Specialty foods are foods that are typically considered as "unique and high-value food items made in small quantities from high-quality ingredients". Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits compared to non-specialty foods.
Compared to staple foods, specialty foods may have higher prices due to more expensive ingredients and labor. Some food stores specialize in or predominantly purvey specialty foods. Several organizations exist that promote specialty foods and its purveyors.
Caviar_and_spoon , speciality food
Caviar , specialty food

Foods that have been described as specialty foods include:
Artisanal foods,
Cheese and artisan cheese,
Specialty coffee , sometimes referred to as artisanal coffee,
High-quality chocolate,
Foie gras,
Morel mushrooms,
Gourmet pet foods,
Edible seaweed,
Stinky tofu, Chinese: chòu dòufu, has been described as a local specialty food in the Old City of Shanghai,
Truffle oil,

Foods that have been described as specialty foods as per not precisely corresponding into other food categories include:
Umeboshi being dried in the sun,


Royal jelly, bee pollen and propolis,
Sauerkraut, was ? Das kann nicht sein !
Sea vegetables,

In China, specialty foods have been described as having "important roles in the food culture..." Some Chinese recipes may be footnoted with a statement that ingredients may only be available in specialty food stores and Chinese markets.
United States
In the United States, specialty foods and their purveyors are regulated by both federal and state agencies.
The Specialty Food Association's annual "State of the Specialty Food Industry 2014" report stated that in 2013 in the U.S., specialty foods and beverages sales totaled $88.3 billion, accounted for an increase of 18.4% since 2011, and was a record high for the fourth consecutive year. The report also stated that around 80% of specialty food sales occur at the retail level, and that seven out of ten specialty food retailers reported that the word "local" had the most importance as a product claim.

Bean-to-bar chocolate manufacturers

As of March 2015 in the United States, the number of bean-to-bar chocolate manufacturers (companies that process cocoa beans into a product in-house, rather than melting chocolate from another manufacturer) had increased to at least 60. The Fine Chocolate Industry Association stated that this represented "a tenfold increase in the past decade that's outpacing growth in Europe".



In 2012 in the United States, the specialty foods market sector was experiencing significant growth, with its annual growth rate at 8–10%. In 2010, specialty foods comprised 13.1% of total retail food sales and totaled $55.9 billion in sales.
In 2010 in Oakland, California it was reported that abandoned industrial spaces previously occupied by large food producers were being inhabited by small specialty food companies.

In 1998, the U.S. state of California had the second-highest amount of specialty and gourmet foods of all U.S. states. This has been attributed as possible due a diverse variety of unique fruits and vegetables that can be grown in Southern California. Another possibility for the high quantity and diversity of specialty foods in California is that food innovations often occur in the state, as has occurred in other sectors such as health food and organic produce.
In 1991, the Los Angeles Times reported that city officials in Monterey Park, Los Angeles County, California suspected that significant numbers of non-residents were visiting the city to shop at Asian markets there to obtain specialty foods.


In terms of food-place association perceptions, Vermont has been described as being associated with "homemade-style specialty items", along with maple syrup.


  1. ^ Hall, S. (2005). From Kitchen to Market: Selling Your Gourmet Food Specialty. From Kitchen to Market: Selling Your Gourmet Food Specialty Series. Kaplan Publishing. ISBN 978-0-7931-9997-6.
  2. ^ Wemischner, R.; Karp, K. (1997). Gourmet to go: a guide to opening and operating a speciality food store. John Wiley. ISBN 978-0-471-13939-3.
  3. ^ Pegler, M.M. (1999). Specialty Food Store Design. Visual Reference Publications. ISBN 978-0-934590-77-8.
  4. ^ Hartman, Lauren R. (29 June 2015). Artisanal Foods Increase in Popularity. Food Procescsing.
  5. ^ Pipkin, Whitney. (11 April 2016). Maybe this is how ‘artisanal’ foods can finally spread the wealth. Food. Washington Post.
  6. ^ Zhao 2012, p. 298.
  7. ^ Prisco, Joanna (October 2, 2013). "Americans Hungry for Funky, Innovative Cheeses"ABC News. Retrieved March 2, 2015.
  8. ^ Ferdman, Roberto A. (February 24, 2015). "It's true: Americans like to drink bad coffee"Washington Post. Retrieved March 2,2015.
  9. ^ Szogyi, Alex (editor) (1997). Chocolate: Food of the Gods. Issue 14 of Contributions in intercultural and comparative studies (ISSN 0147-1031). Greenwood Press. p. 137. ISBN 978-0-313-30506-1.
  10. ^ "Demand for foie gras soaring in California after ban lifted"Fox News. January 21, 2015. Retrieved March 3, 2015.
  11. ^ Moore, Derek (January 8, 2015). "Courts overturn foie gras ban"Petaluma Argus Courier. Retrieved March 3, 2015.
  12. ^ Holusha, John (July 11, 1986). "Laboratory Morels 'Bloom'"The New York Times. Retrieved 2 March 2015.
  13. ^ Small, E.; Canada, National Research Council (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN 978-0-660-19858-3. Quote: " In Italy, it (mostarda) is sold by the barrel, while in other Western countries mostarda is generally marketed as a gourmet item in specialty food stores"
  14. ^ McGrath, R.G.; MacMillan, I.C. (2000). The Entrepreneurial Mindset: Strategies for Continuously Creating Opportunity in an Age of Uncertainty. Working paper series (Snider Entrepreneurial Center). Harvard Business School Press. p. 213. ISBN 978-0-87584-834-1.
  15. ^ Harris, Richard (June 10, 2013). "How To Clean Up Fish Farms And Raise More Seafood At The Same Time". NPR. Retrieved March 2, 2015.
  16. ^ Owyang, S. (2010). Frommer's Shanghai. Frommer's Complete Guides. Wiley. p. 216. ISBN 978-0-470-43794-0.
  17. Farnham, Alan (March 25, 2014). "Celebrity Chefs Buying Truffles to Tune of $30K a Day"ABC News. Retrieved March 2,2015.
  18. ^ Vasarri, Chiara (October 21, 2014). "Truffle Boom Brings La Dolce Vita Amid Italy Economic Slump" Retrieved March 2, 2015.
  19. ^ Tolson, Shaun (November 6, 2014). "The Truth About Truffle Oil". Robb Report. Retrieved 2 March 2015.
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  21. ^ Newman, J.M. (2004). Food Culture in China. Food culture around the world. Greenwood Press. p. xii. ISBN 978-0-313-32581-6.
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  23. ^ "Resources". Northeast Center for Food Entrepreneurship, Cornell University. Retrieved 2 March 2015.
  24. "The State of the Specialty Food Industry 2014". Specialty Food Association. October 27, 2014. Retrieved 2 March 2015.
  25. ^ "Frozen Dessert Sales Up 28% in US Specialty Food Market". Frozen Foods Biz. Retrieved 2 March 2015.
  26. ^Pierson, David (February 28, 2015). "Artisanal, hand-crafted chocolate is a growing niche"Los Angeles Times. Retrieved 2 March 2015.
  27. ^ "Niche Bean-to-Bar Chocolate Production Shows Rapid Growth". Specialty Food Association. March 2, 2015. Retrieved 2 March 2015.
  28. ^ Jou, Diana (December 13, 2010). "Small specialty food companies moving into Oakland's factory spaces"Oakland North. Retrieved 2 March 2015.
  29.  Shortridge, B.G.; Shortridge, J.R. (1998). The Taste of American Place: A Reader on Regional and Ethnic Foods. Rowman & Littlefield. p. 108. ISBN 978-0-8476-8507-3.
  30. ^ Hoder, Randye (June 6, 1991). "A Passion for Asian Foods : Markets: City officials suspect that many non-residents flock to Monterey Park for its specialty food stores. One developer is banking on it"Los Angeles Times Articles. Retrieved March 2, 2015.
  31. ^ "Boulder Specialty closes IPO"Denver Business Journal. December 22, 2005. Retrieved March 1, 2015.
  32. ^ "Centennial Specialty Foods loses nearly 800K"Denver Business Journal. March 31, 2005. Retrieved March 1, 2015.
  33. ^ "Centennial Specialty being delisted"Denver Business Journal. October 25, 2005. Retrieved March 1, 2015.
  34. "Innovative Food Holdings Launches Retail-Focused Specialty and Organic Food Offering, Acquires Organic Food Brokers, LLC"PR Newswire. October 1, 2014. Retrieved March 2, 2015.
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