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	charcuterie chapati; chapatti chapon char; charr charcuterie Chardonnay Charleston hot chile Chartreuse Definition: [shahr-KOO-tuhr-ee; shar-koo-tuhr-EE] Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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