Zahie Tellez, food lover, renowned Mexican chef and good friend of foodieSquare, wrote an interesting article (in Spanish) about the difference between a “foodie” and a “gourmet”. See below the translated post:
“In a world of many available ingredients caused by the overall activity of large companies and the ubiquity of the Internet, people are now looking for unique experiences, nutritional, but also to provide more happiness through the tasting experience.
The growing spread of ingredients and culinary experiences through television has fueled this search. In a very practical and “democratic” way we have moved away from the extensive formal gastronomic sophistication, toward seeking pleasure in the food and ingredients we have at our current disposal for our everyday meals.
And here is where the “foodie” emerged: a clear expression toward a change of the demand on food. The term “foodie” was first mentioned in the eighties by Paul Levi, and it differs from the “gourmet” in that a foodie loves food just for consumption, likes to learn about the food he or she eats, seeks to revive family recipes, prepares dishes that emerge from their creation using fresh ingredients from markets or those found in the shop around the corner. Foodies read about trends, kitchen tools, attend cooking classes and wine/beer/Whiskey tastings, they read cookbooks, food blogs and about interesting people in the world of gastronomy. In short, the love everything surrounding food! The gourmet, however, is the qualified person with refined taste that seeks only the best cuisine. Among his/her favorite dishes are those whose preparation require unique ingredients from other countries – a gourmet takes only the best wines and rarely ventures out to try new things on impulse. The term is also used as an adjective to describe refined food, so it is no wonder that we often tend to use the word gourmet.
In a world so vast and with so much to be explored, the foodie emerges as the one to explore and even to propose new trends which even gourmets will learn to value with time and of course, enjoy!”
Zahie completed a Master Gastronomy degree in the Italian Cuisine in Italy where she was apprentice to the Michelin-Starred Chef Ugo Alciati of the restaurant “Guido Ristorante Pollenzo”. His restaurant is part of the Pollanzo campus of the Universtiy of Gastronomic Sciences.