Definition by French chef Fernand Point in 1949 in The New Yorker:
My friends were "serious eaters"; they loved truly good food and scorned the snobbism of self-appointed "gourmets" and one-dish amateur cooks. They didn't consider themselves gourmets, but they would confide to each other, with the air of brokers divulging something hot in the market, the addresses of good restaurants.
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