Evaluative Practices in the Culinary Field

OPEN ARCHIVE

Union Jack
Dannebrog

Evaluative Practices in the Culinary Field

Show full item record

Title: Evaluative Practices in the Culinary Field
A Case of Restaurant Rankings
Author: Christensen, Bo T.; Strandgaard Pedersen, Jesper
Abstract: 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.
URI: http://hdl.handle.net/10398/8393
Date: 2012-01-20
Notes: Previous uploaded with wrong serial number, 69.

Creative Commons License This work is licensed under a Creative Commons License.

Files Size Format View
Christensen_Strandgaard-Pedersen_#66.pdf 203.5Kb PDF View/Open working paper

This item appears in the following Collection(s)

Show full item record