Comments on: The Michelin Guide: Why We Look to Automotive Experts for Dining Advice http://blogs.smithsonianmag.com/food/2012/10/the-michelin-guide-why-we-look-to-automotive-experts-for-dining-advice/ A Heaping Helping of Food News, Science and Culture Sat, 18 May 2013 18:34:47 +0000 hourly 1 http://wordpress.org/?v=3.4 By: Jerry http://blogs.smithsonianmag.com/food/2012/10/the-michelin-guide-why-we-look-to-automotive-experts-for-dining-advice/comment-page-1/#comment-15604 Jerry Tue, 23 Oct 2012 22:39:07 +0000 http://blogs.smithsonianmag.com/food/?p=12856#comment-15604 First of all, thanks for sharing that awesome stained glass image of the Michelin Man. That is just classic. I also enjoyed reading the history of Michelin tires. Very cool. And finally, I don't mind having a dining guide but I also take everything with a grain of salt. Just because a book tells me somewhere is a lousy place to eat does not mean I am going to believe it until I have tried it first hand or know someone who has. http://www.discounttiredirect.com First of all, thanks for sharing that awesome stained glass image of the Michelin Man. That is just classic. I also enjoyed reading the history of Michelin tires. Very cool. And finally, I don’t mind having a dining guide but I also take everything with a grain of salt. Just because a book tells me somewhere is a lousy place to eat does not mean I am going to believe it until I have tried it first hand or know someone who has.
http://www.discounttiredirect.com

]]> By: Derek Lyons http://blogs.smithsonianmag.com/food/2012/10/the-michelin-guide-why-we-look-to-automotive-experts-for-dining-advice/comment-page-1/#comment-15588 Derek Lyons Mon, 15 Oct 2012 21:02:47 +0000 http://blogs.smithsonianmag.com/food/?p=12856#comment-15588 I think the quote "it was clear that the tire company was defining quality French cuisine" aptly sums up my problem with Michelin's and Zagat's and suchlike guides... they define rather than record. I think the quote “it was clear that the tire company was defining quality French cuisine” aptly sums up my problem with Michelin’s and Zagat’s and suchlike guides… they define rather than record.

]]>