Food critic

As gastronomy critique writing about food, drink and restaurants is called. It offers reflections on culinary developments and gastrosophischen topics, but also restaurant criticism in newspapers, magazines, blogs and restaurant guides. The term Gastrosophie rather historically used has overlapping, but includes less the restaurant review.

Dining critic

Important historical food critic ( Gastrosophen ) were, for example, Jean Anthelme Brillat in France -Savarin ( 1755-1826 ) and Carl Friedrich von Rumohr in Germany ( 1785-1843 ).

In Germany, gastronomy critique established in the wider measure by the end of the sixties, for example, by Wolfram Siebeck in time. In the seventies were also known by Gert and Klaus Paczensky better.

In the new millennium came next Siebeck produced mainly drink Jürgen Dollase in the FAZ and Bernd Matthies in Food &.

Gastronomic Media

Since the late sixties appeared in the time gastronomic themes were then food & drink in the seventies (1972) and the founder of The Gourmet (1975). Meanwhile, other newspapers devote such as the FAZ catering criticism.

As a television journalist in the gastronomic field Stefan Quante operates.

There are now some gastronomic blogs such as the " The Star -eater " or " Where to eat Siebeck ".

Restaurant Guide

Known Restaurant Guide Michelin Guide are ( in Germany since 1964 ), the Gault Millau ( in Germany since 1983), and " The Gourmet Restaurant Guide".

Providers such as the portal Restaurant rankings calculated from the various reviews new rating lists.