Michelin’s international expansion has increasingly involved public tourism funding and destination partnerships.
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The chef and TV presenter Peter Russell-Clarke has died age 89. He changed the way Australians thought about food.
Key to culinary innovation is a collaborative and supportive environment where chefs can take risks and make mistakes.
The famed Michelin Red Guide is coming to Philadelphia, and inspectors are scouting local restaurants to find some worthy of Michelin awards.
Anthony Bourdain’s tell-all classic is ‘Elizabeth David written by Quentin Tarantino’. 25 years on, it’s still influential, from The Bear to kitchens everywhere.
Endemic to Madagascar, voatsiperifery is one of the secrets of the world’s top chefs. But it has to be grown in a way that preserves its environment and guarantees producers a fair income.
Celebrity chef Gordon Ramsay recently pilloried these institutions for saddling students with debt prior to sending them off into a low-wage industry. But many graduates have no regrets.
Stress, poor pay and job insecurity are driving professional chefs away from the hospitality industry in Australia and New Zealand. Tourism is also feeling the impact of the looming skill shortage.
Granger, who died in December 2023, is credited with making avocado toast fashionable. Little did he know that his lasting legacy would inspire a meme that symbolized generational tension.
My research on chefs’ mental health shows restaurants valorise isolation, abuse and violence – but The Bear avoids idealising this obsessive mindset.
Today, chefs – and some women chefs too – are listened to, admired and respected. But it wasn’t always that way.
Immigrant chefs and cuisines are often constrained by Eurocentric definitions of what constitutes good food. As immigrant groups become more assimilated into US culture, so does their food.
Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.
Should the chronic hiring struggles of Canadian restaurants be referred to as a labour shortage, or can it be more accurately portrayed as a retention issue fuelled by a lack of decent work?
Top contributors
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Assistant Professor of Sociology, University of Hawaii at Hilo
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Sociologue, Cirad
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Maître de Recherche Gestion des Ressources Naturelles et Développement, FOFIFA
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Lecturer, The Hotel School Australia, Southern Cross University
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Associate Professor in Hospitality, Food and Tourism Management, University of Guelph
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Science + Technology Editor, The Conversation
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Associate Professor, School of Hospitality & Tourism, Faculty of Culture and Society, Auckland University of Technology
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Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
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Culinary Projects Lead, University of Guelph
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Professor of Food Studies, New York University
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Assistant Professor of Sociology, Barnard College
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Vice Chancellor Fellow, Northumbria University, Newcastle
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Assistant Professor of Sociology, Davidson College
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Assistant Professor of Sociology, University of New Mexico
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Enseignante-chercheuse, GEM