Charlemagne – Lord of the Table – 813 first to promote cutlery over fingers, first to allow women to sit at the table – provided they did not wear obnoxious perfumes or have objectionably strong body odors. Into the dark ages …. Until the Renaissance.

Catherine de Medici – influence on Haut Cuisine de France 1533. from Florence, Italy although “Roman cuisine was fundamentally barbaric” Antoine Careme [1783-1833] Francois Pierre La Varenne – mushroom duxelles, roux. La Patissier Francais 1653, Le Confiture Francais 1664, Le Cuisinier Francois 1651 and L’Ecole des Ragouts 1668.

Antoine Careme – [1783 – 1833] architectural creations – pastries, puff paste, preserved fruits, creams and sherbets. Chef de cuisine for Talleyrand and the Russian Alexander to Baron de Rothschild. Le Patissier Pittoresque 1815, Le Patissier Royal Parisien 1825. He was the first to classify the sauces of his time into a system of four families: Espagnole, Veloute’, Allemande and Bechamel.

Auguste Escoffier – [1846-1935] “ King of Chefs, and the Chef of Kings” famous for many dishes – Peches Melba. Le Guide Culinaire 1902 as The Escoffier Cookbook, still in use today. He reorganized the sauce tree as the foundation of “Mother Sauces”: Espagnole, Bechamel, Veloute, Tomate and Hollandaise. Followers founded an International Food and Wine Society dedicated to education and experiences.

The French Paradox – keep it simple, keep it fresh and keep it inventive. Drink wine to accompany your meals.

And from Mark Twain we hear, “The secret to success in life is to eat what you like and let the food fight it out inside.”

Please Note: Ronald McDonald is not on this list!

I don’t know where she finds these “things”, but Robin has the knack for locating information from some deep, dark recess of her mind or the web. Here is one such “thing”. Enjoy!

“Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news.[1] Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food.[2] For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated.
Foodies are a distinct hobbyist group in the United States. Typical foodie interests and activities include the food industry, wineries and wine tasting, food science, following restaurant openings and closings, food distribution, food fads, health and nutrition, and restaurant management. A foodie might develop a particular interest in a specific item, such as the best egg cream or burrito. Many publications have food columns that cater to foodies. Interest by foodies in the 1980s and 1990s gave rise to the Food Network and other specialized food programming, popular films and television shows about food such as Top Chef and Iron Chef, a renaissance in specialized cookbooks, specialized periodicals such as Gourmet Magazine and Cook’s Illustrated, growing popularity of farmers’ markets .[3], food-oriented websites like Zagat’s and Yelp, publishing and reading food blogs (a number of people photograph and post on the Internet every meal they ever make or consume), specialized kitchenware stores like Williams-Sonoma and Sur La Table, and the institution of the celebrity chef.

Foodie is a term that we throw around a lot here at Slashfood. The dictionary defines a foodie as “someone who has an ardent or refined interest in food.” In previous decades, words like “epicure” or “gourmet” were used to apply to the same type of person. The words are out of favor now, and bring to mind stodgy, snobbish people who are only willing to consider a restaurant that has truffled pate on the menu. This is because good food was hard to get and expensive in years, decades and centuries past. People didn’t have the resources to buy virtually anything they could want and often wouldn’t have the means to cook it. Now, both times and terms have changed.

Anyone can be a foodie.

To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question “What are you eating” with “I don’t know.” There are some basic traits of being a foodie, as there are basic traits that come with all labels. Generally, you have to know what you like, why you like it, recognize why some foods are better than others and want to have good tasting food all or certainly most of the time. This doesn’t mean that you can’t eat flaming hot Cheetos every now and again, but it does mean that you don’t fool yourself into thinking that it’s a nutritionally balanced meal. Do you have to know the difference between a beefsteak tomato and an heirloom tomato? No, but you might be interested to find out what it is. Do you have to only shop at farmer’s markets? No, but you still look for good, fresh produce. Are there some foods you just don’t like or weird foods you like? That’s ok – it doesn’t make you any less of a foodie. Just like food, learn about food and, most importantly, eat food.

AUTHOR: William Safire

QUOTATION: After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; a glutton embraces the white porcelain altar, or, more plainly, he barfs.

ATTRIBUTION: “The Post-Holiday Strip” NY Times 6 Jan 85″