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A top restaurant rating can mean success or failure for a restaurant, particularly when bestowed by an influential sources such as Michelin. Still, a good rating is not enough for economic success and many Michelin starred and/or highly rated restaurants have met the same fate as the Dutch restaurant De Swaen .
Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit.
This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809). Pascal Ory, a French historian, defines gastronomy as the establishment of rules of eating and drinking, an "art of the table", and distinguishes it from good ...
Brad A. Johnson in Los Angeles is the only American restaurant critic to win both the coveted James Beard Award and the Le Cordon Bleu World Food Media Award for restaurant criticism. The record for the most meals eaten by a food critic is 46,000 by Fred E. Magel of Chicago, in 60 countries over a 50-year career.
Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway.
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Outlines are kind of like menus at a restaurant - they help you decide what to learn about next. Instead of full meals (articles), they give you a list of all the dishes (topics) to choose from. While portals give you little samples of information, outlines are more like maps that show you all the different areas of a subject.