The term "epicure" in literature is employed in a variety of nuanced ways, oscillating between genuine admiration for refined taste and a more ironic or critical labeling of indulgence. In some works, such as Ben Jonson's The Alchemist [1, 2, 3, 4, 5, 6, 7, 8], the term is playfully wielded to denote a character characterized by an excessive or almost caricatured pursuit of pleasure, sometimes linked with greed or gluttony. In contrast, authors like George Santayana [9] and Alexandre Dumas [10] use the word more straightforwardly to celebrate an appreciation for the finer things in life. Meanwhile, instances in Jules Verne [11] and Charlotte Brontë [12] reveal additional layers of irony or critique—whether it is distinguishing between mere curiosity and true epicurean sensibility, or commenting on a detached, almost unfeeling indulgence. Even historical references, as in William H. Ukers’ discussion of Brillat-Savarin [13] or the observational praise in the Journals of Lewis and Clark [14], underscore the term's versatility, reflecting both an admiration for culinary connoisseurship and a subtle caution about its excesses.