delicacy
DEL-ih-kuh-see
/ˈdel.ɪ.kə.si/
A choice or expensive food, often specific to a certain culture; also, the quality of being delicate or refined.
In gastronomy, it specifically refers to rare or prized items (like caviar or bird's nest soup) that are often an acquired taste.
The story behind the word. Coming from the Latin 'delicere' (to entice), the word originally referred to anything that gave pleasure. By the 16th century, it began to be used specifically for luxurious foods that were difficult to obtain or prepare.
Word relationships
- treat: A treat is anything special; a delicacy is specifically rare, expensive, or culturally prized.
Commonly confused with
- delicate: Delicate is the adjective (fragile); delicacy is the noun (the rare food or the state of being fragile).
Word family
- delicate (adjective): Fine in texture or quality; easily broken.
- delicately (adverb): In a refined or fragile manner.
Collocations
- rare delicacy
- local delicacy
- expensive delicacy
Example sentences
- "In some parts of the world, fried insects are considered a rare delicacy." Discussing regional specialties.
- "The delicacy of the pastry was so extreme that it crumbled at the slightest touch." Describing the texture of food.
Memory hook
A DELICACY is DELICIOUS and often DELICATE. Rare and refined.
When not to use
Don't use it for common foods like bread or apples, even if they are high quality.
Fun facts
- What is considered a delicacy changes over time; lobster was once considered 'garbage food' and fed to prisoners before becoming a luxury delicacy in the 19th century.
Related words
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