Christensen, Bo T.; Strandgaard Pedersen, Jesper(Frederiksberg, 2011)
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Resume:
This paper is concerned with evaluative practices within the culinary field. The focus is
on the evaluative practices performed by two restaurant ranking systems, respectively the
Michelin Red Guide system handled by the French tire manufacturer Michelin and the
San Pellegrino ’World’s 50 Best Restaurant’ list organized by the English based
Restaurant Magazine. Both ranking systems evaluate and rate restaurants (judging their
food, service, physical setting and so forth) but in different ways through different
practices and means, and with somewhat different results.
