gourmandise

English

WOTD – 11 February 2013

Etymology 1

From gourmand +‎ -ise.

Alternative forms

gourmandize, gormandise, gormandize
gourmondise, gourmondize, gormondise, gormondize (archaic)

Pronunciation

(General American) IPA^(key): /ˈɡʊɹməndaɪz/, /ˈɡoɹ-/, /ˈɡɔɹ-/
(Received Pronunciation) IPA^(key): /ˈɡʊəməndaɪz/, /ˈɡɔː-/
- Audio (Southern England): (file)
Hyphenation: gour‧mand‧ise

Verb

gourmandise (third-person singular simple present gourmandises, present participle gourmandising, simple past and past participle gourmandised)

To eat food in a gluttonous manner; to gorge; to make a pig of oneself.
Synonym: (archaic or UK, dialectal) guttle
- c. 1596–1599 (date written), William Shakespeare, “The Second Part of Henry the Fourth, ”, in Mr. William Shakespeares Comedies, Histories, & Tragedies (First Folio), London: Isaac Iaggard, and Ed Blount, published 1623, →OCLC, :
  I have long dream'd of such a kind of man, / So surfeit-swell'd, so old and so profane; / But, being awaked, I do despise my dream. / Make less thy body hence, and more thy grace; / Leave gormandizing; know the grave doth gape / For thee thrice wider than for other men.
- 1843 April, Thomas Carlyle, “Happy”, in Past and Present, American edition, Boston, Mass.: Charles C[offin] Little and James Brown, published 1843, →OCLC, book III (The Modern Worker):
  A benevolent old Surgeon sat once in our company, with a Patient fallen sick by gourmandising, whom he had just, too briefly in the Patient’s judgment, been examining.
- 2000, Frank McLynn, Villa and Zapata: A Biography of the Mexican Revolution, Pimlico, published 2001, →ISBN, page 2:
  Even as the envoys from Europe, Japan, Latin America and the United States gourmandised their way through the eight savoury courses served on silver plates and the two dessert courses brought in on plates of solid gold, their ears were bombarded by the multiple counterpoint and polyphony of sixteen bands in Mexico City's main square or Zócalo below.
- 2008, Neville Phillips, The Stage Struck Me!, Matador, →ISBN, page 146:
  […] but there was no cream, no butter, no foie gras, no soufflés, no beef fillet steaks, no rich sauces or runny cheeses such as I had been gourmandising on for a whole week – not to mention the many bottles of champagne, wine and brandy.