Evaluative Practices in the Culinary Field

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Evaluative Practices in the Culinary Field

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dc.contributor.author Christensen, Bo T.
dc.contributor.author Strandgaard Pedersen, Jesper
dc.date.accessioned 2012-01-05
dc.date.accessioned 2012-01-20T09:36:25Z
dc.date.available 2012-01-20T09:36:25Z
dc.date.issued 2012-01-20
dc.identifier.uri http://hdl.handle.net/10398/8393
dc.description.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. en_US
dc.format.extent 20 en_US
dc.language eng en_US
dc.relation.ispartofseries Creative Encounters Working Papers;69
dc.subject.other Gastronomy en_US
dc.subject.other Culinary field en_US
dc.subject.other Ranking systems en_US
dc.subject.other Evaluative practices en_US
dc.title Evaluative Practices in the Culinary Field en_US
dc.type wp en_US
dc.accessionstatus modt12jan20 lbjl en_US
dc.contributor.corporation Copenhagen Business School. CBS en_US
dc.contributor.department Institut for Interkulturel Kommunikation og Ledelse en_US
dc.contributor.departmentshort IKL en_US
dc.contributor.departmentuk Department of Intercultural Communication and Management en_US
dc.contributor.departmentukshort ICM en_US
dc.description.notes Previous uploaded with wrong serial number, 69. en_US
dc.idnumber x656316305 en_US
dc.publisher.city Frederiksberg en_US
dc.publisher.year 2011 en_US
dc.title.subtitle A Case of Restaurant Rankings en_US


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