Word: gourmandes
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...boards and shoveled across the footlights of Boston's peaceful old Shubert Theatre. Producers Tickey, Hale and Robinson have reached into the pantry of theatrical food and loaded a groaning table with every edible known to the theatroniverous world. Net result: the most appetetive play-going gourmand alive could hardly leave without a satieted groan and a distinct craving for Alka-Seltzer. Reason: the recipe used was an inexcusably hacked script...
Entitled simply The Cheese Omelette Clubbe after a motion to name it The Cheese Omeletic Institute of 1941 was defeated, the organization is headed by gourmet Rufus Mathewson '41 and gourmand Nelson Gidding '41. Its seven members plan to meet in one of Mr. Cronin's semi-private dining rooms on Monday evenings, order their "omelettes epatants" from the special chef, and dine before the awed gazes of uninitiated onlookers...
...Boston Pops Concerts, which, under Mr. Fiedler's lively baton, carries on nightly with overtures, semi-classical favorites, and light tone-poems. The audience listens lightly and lolls around tables guzzling beers. Tonight Mr. Fiedler's gentleman present their standard gourmand's fare. Music like Gershwin's "Rhapsody in Blue," interesting harmonically but otherwise dull, the Brahms Fifth Hungarian Dance, and the unbreakable Blue Danube Waltz, are there for those who can still bear them. Of greater relish is the delightful fantasy "Fugue and Variations on Under the Spreading Chestnut-Tree" by Weinberger, one of the sensations of the past...
Marcel Tabuteau did not so much mind the gout itself as the fact that it keeps him from his favorite occupation: eating. For Marcel Tabuteau is not only Philadelphia's first oboe player, he is also Philadelphia's most spectacular gourmand. "For two weeks I am on a milk diet!" he exploded. "Do you know what that is like? The hunger, it does not leave me. Whatever I do, wherever I go, it is like something I cannot take off. To me the cooking and eating are arts as great as music-maybe greater. One more week...
...TIME, Oct. 25, 1937, under "Miscellany" you have an article entitled "Gourmet" and you tell of a Harvard freshman who ate prodigiously. A gourmet is an epicure. The term you wanted is gourmand...