donderdag 21 maart 2013
dinsdag 19 maart 2013
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.
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.
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.
maandag 11 maart 2013
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.
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
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