Here's a new Vancouver-produced podcast you should check out: . In it, hosts Lillian and Fakhri dig deep into all-things-food, like their first two episodes where they explore the subject of eating insects. They talk to experts and draw on a ton of research to produce succinct and engaging podcasts first about why we might want to eat bugs and second how to prepare them. Episode three is an in-depth look into how the Michelin guide works, and the fourth is a fun look at how Benjamin Franklin was a foodie.
hit the top of iTunes New & Noteworthy this past Saturday in the Food and Art category for good reason. I'm including the show notes below to show you just how thorough they are in these podcasts, to illustrate why you should and have a listen.
Michelin Stars Restaurant Rating Episode Show Notes
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 [email protected] 16:00
www.foodnonfiction.com
Other References Used:
Financial Times
New Yorker "Death of a Chef"
About.com
The Telegraph
Wiki
