When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?
In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?
Guests:
Beth Forrest
Her faculty bio and books
Krishnendu Ray
His book | His faculty bio
Articles mentioned and other resources:
Feedback (w/ Laura Green & Zach Ferguson)
Season 3 Trailer: Pre-Shift
Leading the Way in Labor & Wage Issues
Open Book Finances: Part 2 w/ Mei Mei
Open Book Finances: Part One w/ Mei Mei
Illness & Injury w/ Giving Kitchen
The Makers: The Next Evolution of Mexican Cuisine w/ Gabe Erales, Rico Torres & Diego Galicia
Tipping: Part 2 w/ One Fair Wage
Tipping: Part 1 w/ Le Pigeon
Soul Food Movement w/ Minnie Bell's
You Need A Plan w/ Opening Soon
End of Year Special! w/ Long Distance, Racist Sandwich, and Salt + Spine
Food Delivery Apps w/ Homeroom
Family Meal w/ Luis Aldana
Understaffed & Undocumented w/ Teresa Montaño
Family Meal w/ Ray Delucci
Value of a Meal w/ Kin Restaurant
Season 2 Trailer: Overhead
Family Meal w/ Meagan Stout
Introducing Family Meal
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