Origins
The word 'epicurean' derives from the name of the Greek philosopher Epicurus (Epíkouros, 341–270 BCE), who founded one of the major philosophical schools of the Hellenistic world. The adjective 'Epikoúreios' (of or pertaining to Epicurus) passed through Latin 'Epicureus' into English around 1560. But the modern meaning of the word — devoted to sensual pleasure, especially fine food and drink — is a betrayal of the philosopher whose name it bears.
Epicurus taught that pleasure (hēdonḗ) was the highest good, but his conception of pleasure was radically different from what the word 'epicurean' now implies. For Epicurus, the greatest pleasure was 'ataraxía' — tranquility, the absence of disturbance and anxiety. He distinguished between 'kinetic' pleasures (active sensory stimulation) and 'katastematic' pleasures (the stable state of being free from pain and disturbance), and argued that katastematic pleasures were far superior. He lived simply, subsisting on bread and water, and famously asked a friend to send him 'a pot of cheese, that I may have a feast when I wish.' His feast was a lump of cheese.
The misrepresentation of Epicureanism began almost immediately. Rival philosophical schools — particularly the Stoics — caricatured Epicurean doctrine as advocacy for unbridled sensual indulgence. This caricature was amplified by early Christian writers, who viewed Epicureanism as a dangerous pagan philosophy incompatible with Christian asceticism. The Apostle Paul is traditionally believed to have debated with Epicurean philosophers in Athens (Acts 17:18). By the medieval period, 'Epicurean' had become a near-synonym for 'hedonist' in the pejorative sense — someone devoted to the pleasures of the flesh.
Literary History
When the word entered English in the sixteenth century, it carried this distorted meaning. Shakespeare uses 'epicure' to mean a person devoted to sensual pleasure (King Lear: 'epicurism and lust / Make it more like a tavern or a brothel'). The adjective 'epicurean' solidified around the meaning of refined sensual indulgence, with a particular emphasis on food and drink. By the eighteenth century, the association with fine dining was dominant.
The philosopher's own name, 'Epíkouros,' may derive from the Greek adjective 'epíkouros' (helper, ally, defender), from 'epí' (upon, toward) + a base related to 'koûros' (boy, young man). If so, the name means something like 'helper' or 'one who comes to aid' — an ironic etymology for a philosopher whose reputation has needed so much defending against misrepresentation.
The distinction between 'epicurean' (lowercase, meaning devoted to fine food) and 'Epicurean' (uppercase, meaning a follower of Epicurus's philosophy) is maintained by careful writers, though the lowercase sense is far more common in general usage. Academic philosophers consistently use the uppercase form when discussing the historical school. The two meanings have diverged so far that they are essentially different words sharing a spelling.
Greek Origins
Related terms include 'epicure' (a person with refined tastes in food and drink, attested from the sixteenth century), 'Epicureanism' (the philosophical system), and the informal 'epicurean' used as a marketing adjective for upscale food products. The word 'hedonist' (from Greek 'hēdonḗ,' pleasure) is a more accurate description of what 'epicurean' has come to mean, but 'hedonist' carries stronger negative connotations in English, while 'epicurean' has acquired a veneer of sophistication and refinement.
The word 'sybarite' (from Sybaris, an ancient Greek colony in southern Italy famous for its luxury) overlaps semantically with 'epicurean' but emphasizes excess and extravagance rather than refinement. A sybarite wants more; an epicurean wants better. This distinction, while not absolute, captures a real difference in connotation that has stabilized in English over several centuries.
In the twenty-first century, there has been some recovery of the original Epicurean philosophy, with writers and thinkers pointing out the irony of a philosopher of simplicity lending his name to luxury. The 'slow food' movement, with its emphasis on mindful eating, simple ingredients, and the pleasure of sharing meals, is arguably closer to Epicurus's actual teachings than the elaborate gastronomy that bears his name.