In the Language of Gastronomy, Those Michelin Stars

Gastronomy society talks the economics of Michelin stars.

At its inaugural meeting, the Society for Quantitative Gastronomy analyzed the rising price of dining at Parisian restaurants, relative to their Michelin star rating.

In the U.S., however, despite the arrival of the Michelin guide in New York City, it is easier to find good food at a decent price, thanks in part to an increase in ethnic dining, one economics professor says.

Read this article here > In the Language of Gastronomy, Those Michelin Stars Translate as Dollar Signs