A person who knows a lot about a particular subject, especially food, art, or wine, and can judge quality very well.
From French *connaisseur*, from *connaître* "to know," from Latin *cognoscere* "to learn, get to know." It literally means "one who knows."
A connoisseur isn’t just a snob; they’re a professional-level noticer of tiny details. The word hides the same root as "recognize" and "cognitive"—it’s all about deep, trained knowing.
‘Connoisseur’ has traditionally been associated with male-dominated spheres such as wine, fine art, and haute cuisine, where women experts were often marginalized or treated as exceptions. The term has sometimes carried elitist and gendered overtones.
Use ‘connoisseur’ and related expertise terms equally for people of all genders, and avoid assuming that certain domains of taste or expertise are male by default.
["expert","specialist","aficionado (gender-neutral in English use)"]
Women have been central as critics, sommeliers, curators, and chefs, even when their expertise was downplayed compared with male ‘connoisseurs.’
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