Investigation of the Effects of Food Criticism on Gastronomy

Abstract

The study aimed to comprehensively understand the significant role of food criticism in gastronomy and determine its impact on the field. The study utilized literature and document reviews, along with content analysis methods. The literature review revealed the conceptual framework of food criticism. Content analysis was applied to the findings obtained from literature and document reviews, categorizing the effects of food criticism on gastronomy into four main themes. Upon examining the themes, it becomes apparent that gourmets and gastronomes, who play a role in educating society about food, initiated the process leading to modern food criticism. In this context, between the years 1802 and 1812, La Reynière published annuals consisting of food evaluations and establishing criteria. In the 1900s, the Michelin brothers published a red guide for hotels and restaurants in France, a practice that has persisted to the present day. Following the 2000s, with the rapid advancements in communication technologies, numerous websites were established where customers interactively created content and wrote restaurant reviews. Overall, when tracing the historical process, it is evident that while gastronomy and gourmets have evolved into food critics today, they have not yet achieved a prominent position in the field of gastronomy.