Epicenter of Good Taste

In a newsletter from a favorite cook’s shop in my beloved Lunenburg, Nova Scotia, I read about a line of spices called Epicenter, and I smiled at the cleverness of the name. An epicenter is a focal or central point, according to my Webster’s New World College Dictionary, 4th Edition, from the Greek roots epi-, meaning “on, upon,” and kentron, meaning “sharp point, goad,” from the point of the compass that describes a circle. In addition, however, the root epi- also appears in the word epicure. The most current definition of epicure is “a person who enjoys and has a discriminating taste for fine foods and drinks.” The dictionary also includes a synonym note, one of my favorite features of this dictionary: “An epicure is a person who has a highly refined taste for fine foods and drinks and takes great pleasure in indulging in it; a gourmet is a connoisseur in eating and drinking who appreciates subtle differences in flavor or quality; gourmand, occasionally equivalent to gourmet, is more often applied to a person who has a hearty liking for good food or one who is inclined to eat to excess; a gastronome is an expert in all phases of the art or science of good eating; a glutton is a greedy, voracious eater and drinker.” (English is such a wonderful collection of synonyms!) In addition to the Greek roots of this spice line, the classical connection to epicure goes deeper. An Epicurean was a follower of Epicurus, a Greek who lived from 341-270 BC and promoted a philosophy of contentment, serenity of mind, and freedom from overindulgence. So a line of spices called Epicenter appeals to the importance of spices in preparing good food, the quality of these spices, and the concomitant pleasure of enjoying tasty meals. Prosit! P.S. In searching for the spice company, I discovered that it is actually called The Epicentre!