ˈepə̇ˌkyu̇(ə)r, -pēˌk-, -u̇ə noun
( -s )
Etymology: after Epicurus (from Latin, from Greek Epikouros ) died 270B.C. Greek philosopher
1. usually capitalized , obsolete : epicurean ; specifically : one that disbelieves in any concern of deity with man
were I an epicure I could bate swearing — George Herbert
2. archaic : one devoted to sensual pleasure (as eating) : sybarite
an epicure is for his wine or women or feasts continually — Thomas Traherne
3. : one with sensitive and discriminating tastes (as in food, wine, music) : connoisseur
an epicure in many of the delights of the senses — H.S.Canby
Synonyms:
gourmet , gourmand , glutton , bon vivant , gastronome , gastronomer : epicure refers to a choice connoisseur of the pleasurable, luxurious, or sensual, especially in matters of food and drink
the epicure is conscious of much more than the taste of the food. Rather, there enter into the taste, as directly experienced, qualities that depend upon reference to its source and its manner of production in connection with criteria of excellence — John Dewey
gourmet may be close to epicure; it may stress delicate taste and steady attempt to savor to the fullest. gourmand implies a hearty appetite for good food and drink, not without discernment but with less than a gourmet's
eating habits … of a determined gourmet, verging at times on those of a gourmand — E.J.Kahn
quality, not quantity, is the source of the attraction; it appeals to the gourmet rather than the gourmand — C.W.H.Johnson
glutton indicates a voracious eater having a very heavy and quite indiscriminate appetite
skillfully made delicacies from many countries in Europe and Asia … in such vast array this season that they threaten to turn the gourmet into a glutton — Jane Nickerson
bon vivant suggests one who takes habitual lively pleasure in dining and drinking with others
somewhat of a bon vivant, and his wine was excellent — Sir Walter Scott
gastronome and gastronomer are synonyms for epicure; they may suggest undue ritual about the appreciation of fine food
the thing for United States gourmets to do, of course, would be to wash the illustrious birds down with a full cup of English mead; piment, said gastronomes, would go best with grouse — Time