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In the absence of a Michelin Guide to restaurants in Australia local critics have been the sole arbiters of good taste in Sydney and Melbourne since the restaurant revolution of the 1970s when eating out became a fashionable and popular leisure time activity. This paper argues that this local approach allowed Australian diners and chefs to follow a more eclectic and adventurous path than may have been the case had they been constrained by Michelin standards.

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Parallel Section 3, Day 1, 2016

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May 31st, 4:00 PM May 31st, 5:30 PM

A Revolution in Taste, or, Is there Haute Cuisine without the Michelin Guide?

In the absence of a Michelin Guide to restaurants in Australia local critics have been the sole arbiters of good taste in Sydney and Melbourne since the restaurant revolution of the 1970s when eating out became a fashionable and popular leisure time activity. This paper argues that this local approach allowed Australian diners and chefs to follow a more eclectic and adventurous path than may have been the case had they been constrained by Michelin standards.