With increased demand for terrapins by epicures, prices soared and a market was born to supply the big eastern cities of Baltimore, Philadelphia and New York.
Just to establish my historical track record I will quote one of the great epicures whose advice has survived for 2,350 years, Archestratus of Gela in Sicily.
I am not one of those epicures who will spend his ducats in search of a new sensation that will gladhand a few obscure tastebuds in the outlands of his tongue.
What the Indians didn't know was that hickory nut oil was considered a delicacy by French epicures in New Orleans.
Not even a black belt epicure could handle this dry grain where every pellet is an individual.
I couldn't help but smile as Joe, an epicure of Italian descent, tried his first spoonful of pelmeni soup.
But I'll wager that they and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition.
I've come to the conclusion that one of the many variables that defines an epicure, is the ability to stop at more than one restaurant in the course of an evening, in order to complete the dining experience.
With effort, she managed to swallow the first soothing mouthful, and she sipped at the water as an epicure would savor a good wine.
You might translate this as glutton, or epicure, depending on personal prejudice.
Eckhart as the exuberant epicure who reintroduces her to her senses in both senses of the word.
An epicure is a person who has a highly refined taste for fine foods and drinks and takes great pleasure in indulging it; a , gourmet is a connoisseur in eating and drinking who appreciates subtle differences in flavor or quality; , gourmand, occasionally equivalent to , gourmet, is more often applied to a person who has a hearty liking for good food or one who is inclined to eat to excess; a , gastronome is an expert in all phases of the art or science of good eating; a , glutton is a greedy, voracious eater and drinker
