About Gourmet Club
Gourmet Club was
started as a web-based gourmet food shopping place by Zodiac
International in 1995.
At that time,
the Club was focused
on the concept of worldwide
distribution of gourmet
food items, including
the
Caspian caviars and European truffles, to name a few, and on recruiting
mystery
shoppers as taste police. After two years of eCommerce in the above
line, the website
was voluntarily closed in search of what should really be
worth
doing and has since stayed dormant until 2004, when
it
was taken over by Olios FoodTech Inc.
Olios FoodTech was founded in 2004 as a Nevada corporation, and took the opportunity to cultivate a new club culture aimed at expanding global networks of gourmet fraternity in a shift away from what had previously been sought after via online shopping. As restaurant reviews are gradually losing their enlightening insights to calorie-counting, snobbery and commercialism, diners in general are realizing that they are inadvertently getting more dependent on the number of stars given or brand-name value created by illustrious food critics or by major rating organziations. There are a bunch of non sequiturs to prove that extrapolating public taste from a select group's tasting is not always right.
Human beings tend to be attached to their staple foods that are mostly eaten during their childhood. And this is why there could be ethnic barriers in appeciating flavors, tastes and textures of any food item. However, the world is shrinking now, and borderlines in foods are getting blurred.
Olios FoodTech was founded in 2004 as a Nevada corporation, and took the opportunity to cultivate a new club culture aimed at expanding global networks of gourmet fraternity in a shift away from what had previously been sought after via online shopping. As restaurant reviews are gradually losing their enlightening insights to calorie-counting, snobbery and commercialism, diners in general are realizing that they are inadvertently getting more dependent on the number of stars given or brand-name value created by illustrious food critics or by major rating organziations. There are a bunch of non sequiturs to prove that extrapolating public taste from a select group's tasting is not always right.
Human beings tend to be attached to their staple foods that are mostly eaten during their childhood. And this is why there could be ethnic barriers in appeciating flavors, tastes and textures of any food item. However, the world is shrinking now, and borderlines in foods are getting blurred.