The word "gourmet" carries an outdated, elitist connotation. It implies that there are certain articles of aristocratic finery not meant for the commoner. Gourmets seek out the best of the best while foodies like myself hope to learn everything about the culinary realm, from the refined and cutting-edge to the ordinary or obscure. In both subcultures, gastronomy studies the art, science and culture of food. The world of gastronomy is open to all people, commoner or not. Even if "gastronomical" isn't exactly a word used on a regular basis, food is universal, and, frankly, a lot of people really like it. There are a few people, however, for whom food is a true passion, and the newly formed Gastronomical Society is a haven for such enthusiasts who reside at Brandeis. The Gastronomical Society is, of course, open to everyone: gourmets, foodies and anyone who simply enjoys food on occasion. Joseph Harari '11, one of the founders, said, "I've always loved food. . A lot of people don't get the chance to try fine dining, [so we're] about food appreciation, trying different things and learning." Each meeting will have a different food topic where all of the members can taste, learn about and enjoy the flavors "in hand." Any common person can become a foodie or gourmet with a little help.

Something special happened at 7 p.m. on Wednesday, Oct. 29 as groups of upperclassmen and freshmen mingled in the Shapiro Lounge in Massell Quad. According to Brad Mahlof '11, "Food is a good way to get people together," and campuswide interest in the Gastronomical Society proved him right-there were well over 50 people seated around the room in addition to a few dozen floaters who came in and out of the inaugural meeting of the Gastronomical Society.

Perhaps the crowd was drawn by the alluring topic of the first meeting: chocolate. Advertisements of free chocolate apparently do not go unnoticed by Brandeis University students. The meeting began with a movie about the process of making chocolate, including the cultivation of cacao, from which the food is made. The club founders then proceeded to pass out small plates, cups and informational packets about chocolate.

Participants were given very specific instructions regarding how to fully taste chocolate. We were told to take a sip of a "palate cleanser" prior to each bite. The club leaders passed around bottles of sparkling and still water to be sipped. Then, we took small bites of chocolate, allowed it to melt in our mouths and spread the liquid across our tongues. A few simple instructions, and the Gastronomical Society turned us all into experienced gourmets.

Over the course of about an hour, we tried eight different fine chocolates ranging from white, which has 0 percent cacao solids, to extra dark, which has 82 percent cacao solids. Our journey through Callebaut White Chocolate, Caro Milk Chocolate, Callebaut Milk Chocolate, Green and Black's Maya Gold, Callebaut Bittersweet Chocolate, Valrhona Bittersweet, Yves Thurier Dark Chocolate with Nibs and Scharffen Berger Extra Dark sent our taste buds along a complex and interesting path. These are some of the best chocolate brands in the world and are used by chocolatiers and pastry chefs to make heavenly chocolate creations. Chocolate, we learned, can be extremely varied, and our tongues can sense everything from caramel and vanilla to florals, tobacco and figs in the assorted varieties of this sweet treat.

It appears that Harari's goal to educate was achieved. After the meeting, Kaamila Mohamed '11 mentioned, "When I think chocolate, I normally think of a Hershey's bar. It was cool to take it to a deeper level." Each of the four board members of the Gastronomical Society takes time before each meeting to fully educate themselves on the topic of the week. They were all very well-versed in chocolate flavors and how to maximize tasting. Their knowledge was then passed onto the entire group as we explored the diverse flavors of chocolate.

The next meeting will be held on Nov. 19 at 7 p.m. in the Shapiro dorm lounge. The Gastronomical Society will be exploring international cheeses and encourages anyone who loves to eat to stop by.