Investigation of the Effects of Food Criticism on Gastronomy

This study examines the importance and impact of food criticism within the field of gastronomy. The study utilized literature and document reviews, as well as content analysis methods. The conceptual framework of food criticism was established through a literature review. The findings were evaluated using content analysis, and the effects of food criticism on gastronomy were categorized into four main themes. Upon examining these themes, it was found that modern food criticism began with gourmets and gastronomes who educated society about food. The yearbooks published by La Reynière between 1802 and 1812 established criteria for food evaluations. In the 1900s, the Michelin brothers published a red guide for hotels and restaurants in France, a practice that continues to this day. After the 2000s, with the advancements in communication technologies, many websites were launched where customers could create interactive content and evaluate restaurants. As a result, while food criticism has evolved from gastronomy and gourmet traditions, it has yet to achieve the recognition it deserves within the field of gastronomy.