Article Swiss Wine Country - Anna Braakman

Motivation - Zester daily

Zester Daily is an award-winning online destination for food, wine and travel enthusiasts eager to discover what’s new and delicious in the world. Their mission is to promote spirited, intelligent dialogue about what we eat and drink — a critical step toward establishing a more healthful, environmentally sustainable and just food culture.

This is an excellent website where food enthusiasts would come to gather information about where to eat or to get inspiration for cooking themselves. The article that I have selected is about Swiss wines. It gives a well-written review about having a vineyard, which is not like any other wine producing country. Due to steep slopes, tending vines is very demanding, and mostly done by hand. The Swiss wines are mostly subtle and refreshing and do not come in great quantities. That’s why Swiss wines seldom travel outside Switzerland. You can say that the Swiss wine market is a niche. 

http://zesterdaily.com/drinking/swiss-wine-country/

Article Switzerlands Wines - Annette Dekker

This article is about the wine market in Switzerland. In total Switzerland has about 14.500 hectares of vineyards. This might not be as much as the leader in the amount of wineyards: Spain with 1.113.000 hectares. Most wines in Switzerland are produced for their own market, niche markets such as the US and UK still do import Swiss wines. The four biggest swiss wine regions are: Geneva, Ticino, Valais and Vaud. The best known white grape in Switzerland is the Chasselas and the best known red grape is the Gamay and the Pinot Noir. Most Swiss wines are blends but also available as varietals.
I think that this is a really nice and interesting article about the wines in Switzerland. Especially when the book we did our research about is also from the great sommelier: Thérèse Boer.

http://suite101.com/article/switzerlands-wines-a142079

Youtube promotional video Puurst IBS2A.4

http://www.youtube.com/watch?v=UYduFh0YDGk&feature=youtu.be

pdf file Market Communication Plan Puurst group 4 - Autria/Switzerland

https://docs.google.com/file/d/0B6UzzU4MRnkzdWdDMXdLSkJiUkE/edit?usp=sharing

pfd file Market research plan Puurt group 4 - Austria/Switzerland

Article Elizabeth on Food - Anna Braakman

Motivation - Elizabeth on Food

There are several food blogs that are prominent in this line of industry. One of these is Elizabeth on Food. She founded her website in 2010 where she reviews restaurants she visits, with a focus on Michelin star restaurants in Europe. She scores the restaurants on a 100-point scale, indicating:

·         Extraordinary (96-100)

·         Outstanding (93-95)

·         Very good to excellent (89-92)

·         Average to good (85-88)

·         Below 85 - below average

She also reviews books on het website, which might be of interest to “Puurst.” Elizabeth tweets about food and other restaurant news on a daily basis, which would make this social medium remarkable to the book as well. The article that we have selected is an article where Elizabeth reviews the Librije, she scores it a 100 points!

I think that Elizabeth, due to her experience in many Michelin star restaurants, is a valuable opinion leader on the field of high-end cousin. The content of the article is a great compliment to Johnny and Therese and their way of preparing food. This article also contains pictures of the courses, which gives us an image of the food that the Librije serves. This supports the text greatly.

http://www.elizabethonfood.com/content/1381/2/De_Librije_-_3_Michelin_stars_%282013_review%29.html

Article De Librije - Michael Koers

Motivation:

I choose this article, because it is connected to our subject ‘De Librije’ Which we are writing a international research plan for. This article does give a clear view what the vision of ‘De Librije’ is and how ‘De Librije’ was built. As you can see in the article Jonny Boer was just in the first place a assistance chief and later on he was able to buy ‘De Librije’, He started the restaurant in the cellar of the building. It also gives a clear view that Jonny and Theresa Boer didn’t had any plans to get a Michelin star, they just got it accidently. When they had their first Michelin star everything changed and started to think on a completely different way what they should do with ‘De Librije’. A little while later they had the opportunity to buy some other restaurants and catering services, and so the Librije became how it is nowadays. They don’t have any plans to abroad. If you just read this article you do know what ‘De Librije’ is, how it is built and what it stands for. That is why I choose this article so that it all gets clear.

Content:

I think this tells you exactly what ‘De Librije’ is and what it stands for. It does tell everything that you need to know about the owners of the restaurant and the other companies. For example the article starts by telling that Jonny Boer what a assistance chief by ‘De Librije’, and later on he met Theresa, get got married and later on they were able to buy ‘De Librije’, as you can see this article tells you everything from step 1 till step 10. That is why I think this article does have a really good content. This article also gives a clear view what kind of business ‘De Librije’ is and what it stands for, ‘De Librije’ stands for quality and this article shows that really well. That is why I think this article is really clear and does give a lot of information.

http://www.viamichelin.com/web/Gastronomy-magazine/Zwolle-_-De_Librije_branches_out-259c8c3c786de9c70b37feee811021a2-155291

Article Lunch at Librijes zusje - Bence Márk

This article is written by a Danish blogger, who pays attention especially to the high end cuisine. The main topic of the article is the food which was eaten in “De Librije”, but we can get some information about the story of the restaurant, and the hotel. However, the story of Johnny and Thérése Boer is also written on the blog. The author is really satisfied with the high quality food, even she had to travel a lot from Copenhagen to Zwolle. Her opinion is the same in connection with the service, and the style of the building. I think it can be really useful to see, what is the opinion of a high quality gastro flood blogger about “De Librije”, because in this way we can get more knowledge not just about the restaurant, but about the high end cuisine as well.

http://verygoodfood.dk/2012/06/25/lunch-at-librijes-zusje/

Article Swiss Food - Koen Donker

The article is about Swiss food and how the Swiss enjoy their meals. The article starts off with explaining about the famous Swiss cheese and chocolate made from the milk of the cows grazing in the green valleys. It also states that whenever you visit Switzerland you absolutely must visit one of the chocolate factories, which actually made me a little bit enthusiastic.

The next part is about how the Swiss have breakfast, lunch and supper. And the third part is about the cooking schools that can be found in Switzerland and it also explains a little bit about how the Swiss cuisine developed. And the final part is about typical Swiss recipes and when it is eaten, and a little about the French, German and Italian influences.

I think this article explains quite well what the Swiss cuisine looks like and how they have breakfast, lunch and supper. I think it also provides with enough background information on where the dishes originate from making it an interesting article to read.

http://www.world-food-and-wine.com/swiss-food 

Article Austrian Cuisine - Annette Dekker

This article is mainly about typical Austrian dishes and not so much about high end cuisine. I thought it was very interesting to read about where the Austrian kitchen was influenced by. Through the centuries it was influenced by for example the Swiss, Hungarian, Dutch, Italian and Turkish kitchen. Who knew that, as you can read in the article, the Wiener Schnitzel is most likely originated in northern Italy and the ‘Apfelstrudel’ is an Austrian version of a Turkish delicacy. The reason I chose this article is because it may not say so in words but still clearly explains how food cultures are so similar and different in the same time. The lines of a countries food cultures are very vague and most dishes are influences by dishes from other countries. This is something I think is very interesting and is just like the Dutch princess Maxima once said: ‘THE Dutchman does not exist’. This I think also can also be reflected on food cultures. 

http://www.austria.org/going/special-topics/cuisine