Specialty foods FAQs
What is the difference between a specialty food and a gourmet food?
The National Organization for the Specialty Food Trade (the group that represents many specialty food makers) claims that specialty foods tend to be foods that are items created in small amounts that are made of high-quality ingredients, which not found in those foods that are mass-produced. Many of these specialty foods are made with artisan techniques so the food not only tastes great, but looks great as well. Gourmet foods are simply a subset of the overall specialty food category. This means that all gourmet foods are specialty foods, but not all specialty foods are gourmet foods.
Does gourmet food evolve?
What is considered gourmet food today may not have been 20 years ago. Likewise, what was gourmet food 20 years ago may not be now. Because there are constantly new ideas and new food artisans coming along, what is considered to be gourmet changes as time goes on. Some would argue that today’s gourmet is broader and more inclusive than gourmet foods from yesteryear that seemed to be designed only for those with the snootiest palates and nuances. Thanks to the fact that gourmet food is more accessible and affordable than ever, there is more of an effort to make it available among those who create this food.
What is the difference between a person who considers himself a “foodie” and a person who considers himself a “gourmet?”
A “gourmet” is a person who is considered to have many different sophisticated tastes in food. A “foodie,” on the other hand, is somebody who simply enjoys the best of the basic foods. For example, a “gourmet” is the kind of person who would find tasting new kinds of Brie cheese exciting. A “foodie” is the type of person who wouldn’t mind eating at a hole-in-the-wall restaurant as long as the food there was delicious. A “gourmet” is more concerned about the overall presentation whereas a “foodie” is more concerned about how the food tastes.
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