https://www.newyorker.com/magazine/2024/04/08/les-grands-buffets-and-the-art-of-all-you-can-eat
The writer André Borel d’Hauterive once attempted a taxonomy of eaters: the gastronome (appreciates good food and wine and partakes reasonably), the gourmand (prefers quantity to quality), the friand (has a sweet tooth), the goinfre (eats enthusiastically to excess), the ventru (“makes a God of his stomach”), the glouton (dessert comes and he has no idea what he’s eaten), the goulu (dessert comes and he has no idea how much he’s eaten).
