Zero Stars: Why is a Tire Company Rating Food?
Copper & Heat Radio
English - February 02, 2023 16:58 - 38 minutes - 35.2 MB - ★★★★★ - 107 ratingsSociety & Culture Arts Food restaurants jamesbeard finedining culture cooks chefs Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: The Brigade System: a conversation w/ Telly Justice & Mike Sheats
When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?
In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?
Guests:
Beth Forrest
Krishnendu Ray
Articles mentioned and other resources:
Florida’s Tourism Board Will Pay Michelin $150,000 to Rate the State’s RestaurantsWhy California Paid Michelin Guide $600,000 to Cover Los Angeles AgainThe Inspection ProcessMichelin Scatters Stars on New York (2005)The Fed-Up ChefThe Untold Truth Of The Michelin GuideThe High Price of a Michelin Guide: South Korea, Singapore, and Thailand have spent millions to get their own Red guidesThe History of the Michelin GuideHow Restaurants Get MIchelin Stars: A Brief History of the Michelin GuideThe Secret Life of an Anonymous Michelin Restaurant InspectorConfessions of a Michelin Inspector