Resource title

Evaluative Practices in the Culinary Field - A Case of Restaurant Rankings

Resource image

image for OpenScout resource :: Evaluative Practices in the Culinary Field - A Case of Restaurant Rankings

Resource description

This paper is concerned with evaluative practices within the culinary field. The focus ison the evaluative practices performed by two restaurant ranking systems, respectively theMichelin Red Guide system handled by the French tire manufacturer Michelin and theSan Pellegrino ’World’s 50 Best Restaurant’ list organized by the English basedRestaurant Magazine. Both ranking systems evaluate and rate restaurants (judging theirfood, service, physical setting and so forth) but in different ways through differentpractices and means, and with somewhat different results.

Resource author

Bo T. Christensen, Jesper Strandgaard Pedersen

Resource publisher

Resource publish date

Resource language

eng

Resource content type

application/pdf

Resource resource URL

http://hdl.handle.net/10398/8393

Resource license

Check the according license before adaptation. When adapting give credits to the original author.