"epicure"; but how to define a gourmand?

(7) Lit. "takes some {opson} (relish) to his {sitos} (food)."

(8) Lit. "simply for that" (sc. the taking of some sort of {opson}.
For {epi touto} cf. Plat. "Soph." 218 C; "Parmen." 147 D.)

No! hardly! (some member of the company replied).

Soc. Well, but now suppose a man confine himself to eating venison or
other dainty without any plain food at all, not as a matter of training,
(9) but for the pleasure of it: has such a man earned the title? "The
rest of the world would have a poor chance against him," (10) some
one answered. "Or," interposed another, "what if the dainty dishes he
devours are out of all proportion to the rest of his meal--what of him?"
(11)

(9) Lit. "{opson} (relish) by itself, not for the sake of training,"
etc. The English reader wil bear in mind that a raw beefsteak or
other meat prescribed by the gymnastic trainer in preference to
farinaceous food ({sitos}) would be {opson}.

(10) Or, more lit. "Hardly any one could deserve the appellation
better."

(11) Lit. "and what of the man who eats much {opson} on the top of a
little ({sitos})?" {epesthion} = follows up one course by another,
like the man in a fragment of Euripides, "Incert." 98: {kreasi
boeiois khlora suk' epesthien}, who "followed up his beefsteak
with a garnish of green figs."

Soc. He has established a very fair title at any rate to the
appellation, and when the rest of the world pray to heaven for a fine
harvest: "May our corn and oil increase!" he may reasonably ejaculate,
"May my fleshpots multiply!"

At this last sally the young man, feeling that the conversation set
somewhat in his direction, did not desist indeed from his savoury
viands, but helped himself generously to a piece of bread. Socrates was
all-observant, and added: Keep an eye on our friend yonder, you others
next him, and see fair play between the sop and the sauce. (12)

(12) Lit. "see whether he will make a relish of the staple or a staple
of the relish" ("butter his bread or bread his butter").

Another time, seeing one of the company using but one sop of bread
(13) to test several savoury dishes, he remarked: Could there be a more
extravagant style of cookery, or more murderous to the dainty dishes
themselves, than this wholesale method of taking so many dishes
together?--why, bless me, twenty different sorts of seasoning at one
swoop! (14) First of all he mixe