The College Essay: American Gourmet: Fact or Fiction?

Jean Anthelme Brillat-Savarin, a lawyer by profession, wrote "The Physiology of Taste" with two purposes in mind. The first purpose was to present the basic theories of gastronomy in order to establish it as a science. The second purpose, and more importantly for this paper, was the definition Brillat-Savarin gave for gourmandism. Ralph Waldo Emerson also gives a little insight on what could be considered gourmet in his essay "Art." While neither author specifically talks about 'American Gourmet' in their works, both provide enough information that can be applied to this topic. But what is American Gourmet? In order to get a proper understanding of what American Gourmet is, it is necessary to explore sources that provide an outlook on American (food) culture. In this case, I am using a few issues of "Fine Cooking" magazine, as well as the magazine's website for reference. By using the information provided by Brillat-Savarin and Emerson, I will explore two types of American gourmet; one which can be enjoyed by practically anyone who has the time, the means, and the resources to make it, and then the food which is only considered gourmet because of the price-tag that comes along with it.