Introduction
From the root "gourmand" , the term "gourmet" has become synonymous with the term of superiority in cuisine, a subject that is as old as the act of dining itself. But what truly encompasses this way on enjoying the pleasures of dining and why do some say those who indulge in such a craze are considered the elitists of the food industry?
Gourmet food can process many definitions, from being of the highest caliber, to being of the highest quality. In its simplest form, it is both. Using fresh and local ingredients, combined with culinary techniques and an artistic flair, gourmet food is meant to excite the wider senses, stimulate conversation, and allude to a higher sensibility of fine dining.
Generally, gourmet food is associated with haute cuisine. There was a time when this type of cuisine was thought as only be accessible to aristocrats and the bourgeoisie. Today, there is a far greater access to such type of cuisine, even if it is only temporary, it can provide an experience beyond all expectations. From Michelin Stars to exclusive restaurants, gourmet food is available for all.
Early Origins of Gourmet Food
Though the phrase ‘gourmet food’ was not coined until the late 19th century, its roots have existed for thousands of years. In ancient China, for example, fermented Ray fish was a delicacy. Even in places without access to fresh herbs and farm animals, gourmet recipes can be created: just ask the Romans, who invented the 'Apician' dining style.
These Romans placed as much emphasis on the presentation of the food as the taste, adding sauces and spices in excess, embossing their dishes with their distinct style. Everything needed to be cooked to perfection, the way only a master chef could manage.
Gourmet Food and Its Evolution
Gourmet food didn’t truly establish itself until the Enlightenment era, when restaurants transformed the way French citizens dined together. Not only was gourmet cuisine known to be expensive, it was also considered as an art.
The French Revolution brought forth a whole set of new principles and ideals, which included a right to good food. Slowly, but steadily, the restaurant scene began to change and evolve. Chef de Cuisine and Maîtres d'Hôtel became important figures in the kitchens, a profession that was soon to be adored.
In 1825, a man by the name of Grimod de La Reynière invented a book that was to revolutionise the food world. This guidebook discussed at length the definitions of gourmet food and certain classifications of such food. It noted what should be served and when, analysed for each specific society, it even included a list of foods not to be served to guests, advising not to include items such as cabbage and potato dishes.
Gourmet restaurants soon became the standard, offering guests with an unrivalled experience that had not been attainable in years past. But the concept of gastronomy wouldn’t become available to the working class until the invention of the television set.
How Television Changed Everything
In the 1950s, Chef de Cuisine Fritz Sonnenschmidt brought the French concept of cooking to the German citizens, revolutionizing the way they dined with visual demonstrations and comprehensive, close-up views of his cooking techniques. With the invention of colour television, and then the internet, today’s gourmet restaurants have everything available to them to reach wider audiences, meaning more can experience and join in on the craze.
As a result of television programmes, more chefs are now known than ever before, bringing to the attention of the masses a range of culinary possibilities that can be attained relatively simply. Amongst the list of famous faces are Jamie Oliver, Gordon Ramsay, Marco Pierre White, and others.
But getting to the point of fame was still very hard, many famous chefs of today still hard to reach TV screens in the first place. Most of them had to pass an apprenticeship and then a stage at a higher-end restaurant, while some simply gained their skills and credibility through their role as a waiter, passing their knowledge and experience on in order to educate guests.
The Impact of Social Media and the Internet
With the coming of age of social media and the internet, gourmet food has been able to reach even more people than before. Now, with applications like Pinterest and Instagram, foodies can find recipes, ideas, and inspiration easier than ever before. Additionally, chefs are now able to make even more of a name for themselves, with the help of bloggers, contributing to finding and creating recipes and bringing them to the attention of the public.
At the same time, even food delivery services have progressively provided a gourmet touch to their menus, making it easier for everyone to try something out of the ordinary. Delivery services like DoorDash, Uber Eats, GrubHub, and Eat24 have menus from some of the finest gourmet restaurants available, as well as offering its own selection of gourmet food options from quality chefs.
Conclusion
By looking back at the history of gourmet food, a whole new set of values have been injected into the culinary industry, making haute cuisine become a form of art and appreciation of quality, rather than a hobby for the elite. With this in mind, it is possible to see that, in some way or form, gourmet food has become a form of democratization, making it easier for individuals to make quality-gourmet dishes available, even if it is only temporary.
No matter where in the world you find yourself, it is more access than ever before has been made to try gourmet food. From television shows to sharing of recipes over the internet, there is a path so that everyone can have a taste of the higher class of cuisine.