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    Please use this identifier to cite or link to this item: http://tkuir.lib.tku.edu.tw:8080/dspace/handle/987654321/101497

    Title: 美食評鑑的運作與影響 : 以法國<<米其林>>美食評鑑指南為例
    Other Titles: The operation and effect of gastronomic guide : through the example of the French gourmet Guide Michelin = La fonctionnement et l'influence du guide gastronomique : à travers l'exemple du guide Gastronomique Michelin
    Authors: 施亞廷;Shih, Ya-Ting
    Contributors: 淡江大學法國語文學系碩士班
    吳錫德;Wu, Hsi-Deh
    Keywords: 米其林;評鑑指南;法國料理;美食;Michelin;restaurant guide;French cuisine;Gastronomy
    Date: 2014
    Issue Date: 2015-05-01 13:41:08 (UTC+8)
    Abstract: 《米其林評鑑指南》自1900年至今發行超過百年,為世界銷售量最大、最齊全、收錄世界一流餐廳與旅館的美食年鑑。該指南在法國不僅是美食愛好者參考的指標性評鑑指南,米其林首創的餐廳星級評比制度,在全球美食界的作用形同營利的代表,只要被評比列入星級,每增加一顆星可以增加約25%的營業額,因此,能榮獲米其林星級的餐廳,象徵在餐飲、服務等方面具國際水準,而指南所樹立的米其林三星榮耀,更是廚師追求的桂冠。


    Michelin Guide has been published more than one hundred years since 1900. It is the best selling gourmet annual guide book of the world which collects the most complete high-quality gourmet restaurants and hotels. Michelin Guide is considered a leading indicator of restaurant reference guide for gourmands due to its three-star rating system. In Europe, quality gastronomy is synonymous with the Michelin Guide. Therefore, it is a respected institution among chefs, restaurateurs, culinary experts, and the dining public. The acquisition or loss of a star can have dramatic effects on the success of a restaurant, each additional star can help increase sales by 25%, furthermore, being awarded a Michelin star can be identified as an international standard in food, service, etc. This is the reason why so many chefs are driven by the desire for a future inclusion and promotion in the Michelin system in their quest for continuous improvement and quality delivery.

    French Michelin Guide is the crucial case study of the thesis. Document analysis was used to analyze the relevant reports to explore the development, historical background and rating manner of Michelin Guide, other guides are out of the realm of research. The study investigates the role and definition of French food guide in French culinary culture. Specifically, the study focuses on (1) how the Michelin Guide become the best-known and most respected food bible for high-quality and haute-cuisine restaurants. What is its relationship with the French food evolution, (2)how the “star system” operates as a “signalling device” in the industry for understanding the impact and authority of star awards to French chefs, finally, (3)for chefs and consumers, what are the advantages and negative influence of Michelin Guide.
    Appears in Collections:[法國語文學系暨研究所] 學位論文

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