Do you like to learn new words? Then you’re in the right place! I’m going to share a new-to-me word, and you can join the nerdy fun by commenting here, writing your own post about a new-to-you word, and visiting Kathy at the Bermuda Onion blog.
My word this week comes from the hilarious novel The Rosie Project by Graeme Simsion. It’s the story of what happens when an extremely intellectual and organized genetics professor meets a care free young woman who is tending bar while she works on her PhD. An opposites attract story with a clever voice.
In the back of the book, Graeme Simsion admits to being a foodie, and my word today comes from the food world.
The sommelier appeared with the wine.
sommelier \sǝ-mǝl-‘yā\ noun from the French soumelier, an official charged with transportation of supplies, from old French, pack animal driver.
- A waiter in a restaurant who has charge of wines and their service
Did you catch the etymology on that one? A pack animal driver? That’s a far cry from the distinguished waiter in a tux presenting a bottle of wine.
Aren’t words fun?
Word Nerd Note
This is one of those times when the dictionary didn’t do me justice. My friend Carol shared a more complete definition in her comments.
“…a sommelier is more than a the waiter in charge of wine. It is a big deal designation that is given after intense training. Just count this in the catalog of odd things I know. I know that you got the definition from the dictionary but those trained as a sommelier would protest. Also, while I would agree that you can’t trust Wikipedia, their definition might actually be better this time.’A sommelier (/ˈsɒməljeɪ/ or /sʌməlˈjeɪ/; French pronunciation: [sɔməlje]), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter: In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine.[1]’”
Thanks Carol!
Word Nerd Workout
Share another obscure term from the foodie world. This is not my arena, so you’ll be sure to teach me something!
Thanks for playing along.
Julia
Until recently, I didn’t even know what “foodie” meant!
So a waiter who specializes in wines gets his own name, and the person who brews up coffee gets her own name, too. What’s the origin of barista? Is it a real word or something invented by Starbucks?
I don’t know Dianne, but thanks for the inspiration for another blog post! I’m on it!
My husband and I were at a new restaurant with another couple last year, and we saw sweetbread on the menu. It seemed odd, so we googled it, and found that sweetbread are the throat, neck or pancreas of calves or lamb. There’s more to it, but that was enough for me. I like sweet breads, but sweetbread is a whole other story!
Ew. Gross. Kinda like “head cheese.”
Wow, I didn’t know the actual original meaning behind sommelier.
Great discussion today on sommelier. I know about sommeliers as I live in wine country – Sonoma County, California. Its a very respected job. We don’t often eat at restaurants with sommeliers, but when we do, I’m always impressed with the person fulfilling the job. They’re very knowledgeable about wine and, in addition, how each wine pairs with what we want to eat. It’s worth thee extra cost, as it enhances the total experience.
Thanks! for sharing this new word for me.
I didn’t know the origin of the word but I did know sommelier. My guys are in the beer business and the equivalent in the beer world is called a cicerone.
HI Julia! Okay, I am probably being picky but a sommelier is more than a the waiter in charge of wine. It is a big deal designation that is given after intense training. Just count this in the catalog of odd things I know. I know that you got the definition from the dictionary but those trained as a sommelier would protest. Also, while I would agree that you can’t trust Wikipedia, their definition might actually be better this time.”A sommelier (/ˈsɒməljeɪ/ or /sʌməlˈjeɪ/; French pronunciation: [sɔməlje]), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role is much more specialized and informed than that of a wine waiter: In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine.[1]”
This a a few bucks will buy you a cup of coffee. Thanks for your post!
Thank you so much for adding your knowledge here. Your definition is much more comprehensive. I modified my post to add your insights. 😉