Michelin’s international expansion has increasingly involved public tourism funding and destination partnerships.
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Behind closed doors a culture of violence thrives and success means adapting to it
The Michelin awards will almost certainly bring more tourism to the city, and more revenue to the honored restaurants. But will it make Philly’s dining scene better?
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.
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.
Once derided, UK food culture has improved out of sight thanks to Europe.
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Professor of Food and Hospitality Management, Drexel University
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Assistant Professor of Sociology, Barnard College
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Lecturer in Digital Culture, King's College London
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Reader in Hospitality Studies, Sheffield Hallam University
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Associate Science Editor & Co-Host of The Conversation Weekly Podcast, The Conversation
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Science + Technology Editor, The Conversation
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Professor of Food Studies, New York University
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Professor of Anthropology, Religion and Transnational Studies, Emerson College
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Senior Lecturer in Marketing and Strategy, Cardiff University
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Professor of Tourism and Hospitality, Torrens University Australia
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Research Assistant Professor, School of Hotel and Tourism Management, Hong Kong Polytechnic University
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Associate Professor, Blue Mountains International Hotel Management School, Torrens University Australia