History of Food Reviews
74
"The Good Food Guide"
United Kingdom
1951
Postgate, Raymond. The Good Food Guide. London: Consumers' Association, 1951. Print.
Dissatisfied with the standard of food catering, Raymond Postgate assembled a group of volunteers in 1951 to anonymously assess restaurants in the UK.
Currently, the Good Food Guide reports on over 1,200 establishments each year and encourages readers to submit their own reviews.
Because of the profound effect "The Good Food Guide" had on the restaurant industry in the UK, this food reviewing publication displays the power one can hold as a reviewer. This guide is credited with improving the post World War II food scene in Britain; this guide had considerable influence on its subjects and audience through anonymity and critical reporting.
Photo courtesy of goodfoodguide.co.uk
"Almanach des Gourmands"
Grimod De La Renyiere, Alexandre Balthazar Laurent. Almanach Des Gourmands: Ou Calendrier Nutritif, Servant De Guide Dans Les Moyens De Faire Excellente Chère ... Par Un Vieux Amateur. Vol. 1. Paris: Chez Maradan, 1803. Print.
France
1803
Photo courtesy of wikipedia.org
Alexandre Balthazar Laurente Grimod de La Reyniere published an annual restaurant guidebook from 1803 to 1811. In it, he detailed food products, cafes, and restaurants. Additionally, he discussed butchers, florists, grocers, and other food suppliers in Paris. General gastronomic topics were covered and paired with social commentary. The first known food guidebook, Almanach paved the way for food reviews and guidebooks in the future.
Almanach was not, however, known for impartiality; Grimod expected to be gifted fruitfully and often in exchange for positive evaluations. Nearly one hundred years passed before France and England provided restaurant guidebooks with objective discussions.
"Guide Michelin"
1900
France
Michelin, Andre, Edouard. The Michelin Guide. Vol. 1. France: n.p., 1900. Print
Brothers Andre and Edouard Michelin published a guidebook in 1900 to provide information for French motorists, such as maps, repair instructions, and lists of mechanics. In 1926, after a brief suspension in distribution due to World War I, the brothers added several new elements, including restaurant listings. As the restaurant section gained popularity, the brothers put together a team to anonymously review food establishments.
In 1931, the Michelin Guide established their 3-star rating system, and in 1936 they published the system in the guide.
In 2005, the first American guide was published, focusing on New York. Michelin Guides have expanded globally, being published in 23 countries.
Heralded as a prestigious rating system, restaurants often use their received Michelin star or stars as marketing for their establishment. Restaurant goers with a level of education to be aware of the Guide can access a restaurants quality based on the rating alone, proving the guides powerful influence on its audience.
Photo courtesy of splendidtable.org
1995
"The Splendid Table"
USA
Kasper, Lynne Rossetto. The Splendid Table. Minnesota Public Radio. St. Paul, Minnesota, 1995. Radio.
Photo courtesy of michelin.com
Despite the shows large following,
"The Splendid Table" has been criticized for its tone, which to many comes across as pretentious. Due to the fairly consistent level of education of the contributors to the program, there is a level of knowledge assumed of the audience, and therefore may not cater to audiences unfamiliar with the topics or language and delivery of the show.
Debuting in 1995, "The Splendid Table" began as a public-radio food show in which contributors discussed a range of food-related topics; these broadcasts could be instructing the audience how to prepare a meal, or could feature a panel of food experts discussing Mediterranean cuisine.
Initially available to those with access to Minnesota public radio, "The Splendid Table" now airs on over 400 public radio stations and has garnered a massive online audience, with nearly one million listeners every week of the online podcast.
"The Best Thing I Ever Ate" - Food Network
"How We Dine" - New York Times
USA
1859
"The Best I Ever Ate." The Best I Ever Ate. Food Network. New York City, New York, 2009. Television.
Anonymous. "How We Dine." The New York Times [New York City] 1859: n. pag. Print.
2009
USA
Video courtesy of YouTube
Preferring not to be named, the author of the 1859 New York Times article "How We Dine" went simply by "the Strong-Minded Reporter of the Times". It is considered to be one of the first mass-media food reviews and begins by stating the editor's assignment.
"How We Dine" illustrated the authenticity associated with anonymity within food reviews. By establishing an sincerity with the audience, the anonymity of the article results in a higher level of power and influence of the review.
Premiering on the Food Network in 2009, "The Best Thing I Ever Ate" is a television program featuring chefs discussing their favorite food dishes from different categories, such as barbecue and pizza. The Food Network was founded in 1993 and features a variety of programs, including reviews of restaurants and eating experiences; "The Best Thing I Ever Ate", in particular, is one of the network's most celebratory shows. Today, the Food Network has several sister channels, including Cooking Channel and Travel Channel, which also feature programs revolving around both the making and the consumption of food.
Available through basic cable packages, the Food Network reaches a wide audience of television owners; being a part of the entertainment industry, however, the Network must curate their programming to achieve profitable ratings. Known for its family-friendly tone, the Network tends to provide positive and uplifting commentary of food establishments as opposed to harsh and detailed criticism. Generally avoiding negative elements may take away from the Network as a credible food review source.
Photo courtesy of query.nytimes.com
"Adventures in Good Eating"
USA
1935
Hines, Duncan. Adventures in Good Eating. Bowling Green, KY: Adventures in Good Eating, 1936. Print.
Zagat Survey
1979
USA
Zagat, Tim, Nina. Zagat. New York City. New York: Zagat Survey, 1979. Print
By 1935 Duncan Hines, working as a traveling salesman, had eaten at a variety of restaurants all across the country. Chain restaurants were not yet a development, due to the lack of interstate highway system; thus, most people in the country ate at local restaurants. Hines began compiling a list of his favorite eating spots and sold it in paperback form as "Adventures in Good Eating".
After its initial success, Hines added lodging recommendations and turned the concept into a newspaper column that appeared in papers across the US three times a week.
The first of its kind in the US, the compilation of food reviews and eventual pairing with travel guidance is a concept that is continued today, becoming an essential platform for food establishments to employ marketing and advertisement strategies.
Crowd-sourced reviews began in 1979 with the creation of the Zagat guide. Tim and Nina Zagat, with the help of friends, compiled a list of diners and restaurants and assigned a numerical value based on their created rating system paired with brief commentary. Happening just before the popularity of the Internet, Zagat guides set the precedence for anyone and everyone to be a food writer and restaurant reviewer.
Originally focusing on the experience of consuming food in New York City, the guide has expanded to reviewing food from restaurants all over the world, as well as travel destinations and entertainment, and is now available both online and in print. Refraining from accepting advertisements or producing sponsored content, the Zagat Survey provides its audience with a collection of establishment reviews authentic to the creators, uninfluenced by prospects of profit.
Courtesy of wikipedia.org
Photo courtesy of Amazon
Photo courtesy of "This Green Blog"
"This Green Blog"
2016
USA
Eisenberg, Sheryl. "Green Eating." Web log post. This Green Blog. N.p., 2016. Web. 9 Oct. 2016. <http://thisgreenblog.com/green-eating>.
Because of the availability of free website-creating software, anyone with enough education and knowledge of how to operate any chosen software can create a blog reviewing food; this has created a reputation for food blogs being more informal opinion pieces rather than informational and factual. It's important for blog authors to stay transparent about their background, as Sheryl Eisenberg of
An online blog available to virtually anyone with internet access, "This Green Blog" has the capacity to reach a wider audience than any past form of food reviews. Many people use food blogs as a platform to promote a certain lifestyle; through reviewing food products, diet programs, gardening methods, and dozens of other food-related topics, "This Green Blog" advocates for a change in eating in order to better not only ourselves but the Earth.
"This Green Blog" does, to give the audience the opportunity to access their credibility.
Photo courtesy of "This Green Blog"
History of Food Reviews
Additional research citations:
Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Oxford: B. Blackwell, 1985. Print.
"A Potted History of The Good Food Guide..." The Good Food Guide Is 60. Web. 13 Oct. 2016. <http://www.thegoodfoodguide.co.uk/news/the-good-food-guide-is-60>.
"Tim and Nina Zagat Discuss the Origins of the Zagat Survey." Yale School of Management. Yale, 02 Oct. 2014. Web. 13 Oct. 2016. <http://som.yale.edu/news/speakers/tim-and-nina-zagat-discuss-origins-zagat-survey>.
"The Best Thing I Ever Ate : Food Network." The Best Thing I Ever Ate : Food Network. Food Network. Web. 13 Oct. 2016. <http://www.foodnetwork.com/shows/the-best-thing-i-ever-ate.html>
Pipkin, Whitney. "What Keeps 'The Splendid Table' Cooking after 20 Years." Washington Post. The Washington Post, 11 Aug. 2015. Web. 13 Oct. 2016. <https://www.washingtonpost.com/lifestyle/food/what-keeps-the-splendid-table-cooking-after-20-years/2015/08/10/2a5a9b36-274b-11e5-b77f-eb13a215f593_story.html>.