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Michelin Guides ((フランス語:Guide Michelin) (:ɡid miʃ.lɛ̃)) are a series of annual guide books published by the French company Michelin for more than a century. The term normally refers to the Michelin ''Red Guide'', the oldest European hotel and restaurant reference guide, which awards ''Michelin stars'' for excellence to a select few establishments.〔Fairburn, Carolyn. ("Fading stars – Michelin Red Guide" ), ''The Times'', 29 February 1992; Beale, Victoria and James Boxell ("Falling stars" ), ''The Financial Times'', 16 July 2011〕 The acquisition or loss of a star can have dramatic effects on the success of a restaurant. Michelin also publishes a series of general guides to countries. ==History== In 1900 the tire manufacturers André Michelin and his brother Édouard published the first edition of a guide for French motorists. At the time there were fewer than 3,000 cars in France, and the Michelin guide was intended to boost the demand for cars, and thus for car tires. For the first edition of the Michelin Guide the brothers had nearly 35,000 copies printed. It was given away free of charge, and contained useful information for motorists, including maps, instructions for repairing and changing tires, and lists of car mechanics, hotels and petrol stations. In 1904 the brothers published a similar guide to Belgium.〔("The Michelin Guide: 100 editions and over a century of history" ) ViaMichelin, accessed 20 May 2013〕 Guides were introduced for Algeria and Tunisia (1907); the Alps and the Rhine, covering northern Italy, Switzerland, Bavaria and the Netherlands (1908); Germany, Spain and Portugal (1910); the British Isles (1911); and "The Countries of the Sun" ("Les Pays du Soleil") covering northern Africa, southern Italy and Corsica (1911). In 1909, the first English-language version of the Michelin guide to France was published.〔 ("Le guide Michelin en quelques dates" ), Association des Collectionneurs de Guides et Cartes Michelin, accessed 19 May 2013〕 During the First World War publication of the guide was suspended. After the war, revised editions of the guide continued to be given away until 1920. The company's website recounts the story that André Michelin, visiting a tire merchant, noticed copies of the guide being used to prop up a workbench. Based on the principle that "man only truly respects what he pays for," the brothers decided to charge a price for the guide. They also made several changes, notably: listing restaurants by specific categories; the debut of hotel listings (initially only for Paris); and the abandonment of advertisements in the guide.〔 Recognizing the growing popularity of the restaurant section of the guide, the brothers recruited a team of inspectors to visit and review restaurants, who were always careful in maintaining anonymity.〔("Michelin Guide History" ), Provence and Beyond, accessed 19 May 2013.〕 In 1926, the guide began to award stars for fine dining establishments. Initially, there was only a single star awarded. Then, in 1931, the hierarchy of one, two, and three stars was introduced. Finally, In 1936, the criteria for the starred rankings were published:〔 : * : "A very good restaurant in its category" ("Une très bonne table dans sa catégorie") : * : "Excellent cooking, worth a detour" ("Table excellente, mérite un détour") : * : "Exceptional cuisine, worth a special journey" ("Une des meilleures tables, vaut le voyage").〔 In 1931 the cover of the guide was changed from blue to red, and has remained so in all subsequent editions.〔 During the Second World War, publication was again suspended, but in 1944, at the request of the Allied Forces, the 1939 guide to France was specially reprinted for military use; its maps were judged the best and most up-to-date available to the invading armies. Publication of the annual guide resumed on 16 May 1945, a week after VE Day.〔 In the early post-war years the lingering effects of wartime shortages led Michelin to impose an upper limit of two stars; by 1950 the French edition listed 38 establishments judged to meet this standard.〔"The Michelin Guide", ''The Manchester Guardian'', 28 March 1950, p. 4〕 The first Michelin Guide to Italy was published in 1956. It awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published. Twenty-five stars were awarded.〔Dawson, Helen. "British Michelin revived", ''The Observer'' 24 March 1974, p. 40〕 In November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the city's five boroughs and 50 hotels (Manhattan only). In 2007 a Tokyo Michelin Guide was launched. In the same year the guide introduced a magazine, ''Étoile''. In 2008 a Hong Kong and Macao volume was added to the list of Michelin Guides.〔 The Michelin website in 2013 notes that the guide is published in 14 editions covering 23 countries and sold in nearly 90 countries.〔 In 2008 the German restaurateur Juliane Caspar was appointed editor-in-chief of the French edition of the guide. She had previously been responsible for the Michelin guides to Germany, Switzerland, and Austria. She became the first woman and first non-French national to occupy the French position. The German newspaper ''Die Welt'' commented on the appointment, "In view of the fact German cuisine is regarded as a lethal weapon in most parts of France, this decision is like Mercedes announcing that its new director of product development is a Martian."〔Paterson, Tony. ("French shock at Michelin guide's first foreign chief" ), ''The Independent'', 18 December 2008〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Michelin Guide」の詳細全文を読む スポンサード リンク
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