Originally Posted by Hamp
How does one determine what is a Gourmand? Could Yatagan (celery) or Burberry London (english tea) be included?
If you favor a relatively strict definition of these things, the gourmands are a sub-family of the orientals. From this larger family they inherit a focus on rich, non-floral notes such as amber, musk, vanilla, incense, and spices. Add notes traditionally associated with food/drink such as chocolate, caramel, coffee, or rum, and you get a gourmand. Usually these distinctive notes are on the sweet side, either intrinsically (caramel) or in familiar edible preparations (sweet coffee) -- savory/herbal/salty/sour/bitter notes are less characteristic of the family.
This doesn't fully answer your more specific question. Opinion is divided on how to classify Yatagan -- the H&R Genealogy places it among the woody chypres (which makes sense to me because of its herbal and leather aspects), while Michael Edwards calls it a rich woody oriental. In either case, the absence of sweet, edible notes probably disqualifies this one if we're committed to the strict definition.
Edwards calls Burberry London a crisp woody oriental. The port wine note (if you detect it) is a gourmand touch, but the absence of "edible" notes in the base of the composition makes this one unlikely to count as a gourmand.