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Food Non-Fiction

Food Non-Fiction tells the incredible true stories behind food. We delve deep into the history and fascinating facts about the most famous and interesting foods. We look forward to taking you on this wild food journey, through history, and around the world.
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Now displaying: Page 1
Apr 9, 2015

Intro 0:00

John lying to his Mom 0:17

Undercover Restaurant Reviewers 0:29

Michelin Guide Restaurant Reviewers 1:31

How the Michelin Guide began 2:14

Current use of the Michelin Guide 3:52

Michelin stars and symbols 4:10

Bib Gourmand 5:18

Mystery of the process 5:41

Anonymous Michelin Server 5:49

    Preparing for a Michelin Reviewer 5:59

    Characteristics of a Michelin Reviewer 6:12

Controversies around Michelin Guide 6:55

    Pascal Remy "The Inspector Spills the Beans" 7:01

    Bias for French Cuisine 8:04

    Lax standards for Japanese restaurants 8:39

    Secretive nature of the inspectors 8:58

New Yorker interview with Inspector M. 9:25

Inspector background requirements 9:56

Michelin Guide Social Media Attempts 10:32

    Famously Anonymous 10:43

    Twitter 11:20

Michelin Guide Locations 11:52

Honor of the Michelin Star 12:18

Chefs that do not want the Michelin Star 12:37

Anonymous Michelin Server 12:49

    Excitement of being reviewed 12:49

    Backslide in interest 13:08

Pressure of expectations 13:33

Star stats 14:29

Digital Age vs. Guide books 15:04

Anonymous Michelin Server: Zagat vs. Michelin 15:15

Michelin Guide earnings and losses 15:29

Future of Michelin Guide to 15:48

Final words- contact us at feedback@foodnonfiction.com 16:00

www.foodnonfiction.com

Other References Used:

Financial Times
New Yorker "Death of a Chef"
About.com
The Telegraph
Wiki

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