Michelin Guides are a series of guide books published by the French company Michelin for more than a century. The acquisition or loss of a star can have effects on the success of a restaurant. Michelin publishes a series of guides to countries. In 1900, fewer than 3,000 cars graced the roads of France, four years later, in 1904, the brothers published a guide to Belgium similar to the Michelin Guide. The brothers subsequently introduced guides for Algeria and Tunisia, the Alps and the Rhine, Germany and Portugal, the British Isles, in 1909, the Michelin Guide for France saw its first English-language version published. 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 companys website recounts the story that André Michelin, visiting a tire merchant, based on the principle that man only truly respects what he pays for, the brothers decided to charge a price for the guide, which was about 750 francs or $2.15 in 1954.
They made changes, listing restaurants by specific categories, the debut of hotel listings. In 1926, the guide began to award stars for fine dining establishments, there was only a single star awarded. Then, in 1931, the hierarchy of zero, finally, In 1936, the criteria for the starred rankings were published, A very good restaurant in its category, Excellent cooking, worth a detour, Exceptional cuisine, worth a special journey. In 1931 the cover of the guide was changed from blue to red, publication of the annual guide resumed on 16 May 1945, a week after VE Day. The first Michelin Guide to Italy was published in 1956 and it awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published, in November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the citys five boroughs and 50 hotels. In 2007 a Tokyo Michelin Guide was launched, in the same year the guide introduced a magazine, Étoile. In 2008 a Hong Kong and Macau 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 and she had previously been responsible for the Michelin guides to Germany and Austria. She became the first woman and first non-French national to occupy the French position, Red Guides have historically listed many more restaurants than rival guides have done, relying on an extensive system of symbols to describe each establishment in as little as two lines. Reviews of starred restaurants include two to three culinary specialities, short summaries have been added to enhance descriptions of many establishments
International Standard Book Number
The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay.
The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces.
Separating the parts of a 10-digit ISBN is done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
De Engel (restaurant)
De Engel is a restaurant located in Rotterdam, in the Netherlands. It is a dining restaurant that was awarded one Michelin star in the period 1997-2001. It held a Bib Gourmand at least in 2003, gaultMillau awarded the restaurant 13.0 out of 20 points. Head chef of De Engel is Lars Litz, head chef in the Michelin period was Herman den Blijker. The restaurant is housed in a Dutch national monument, a mansion with stucco cornice and stucco decorations, list of Michelin starred restaurants in the Netherlands
Rotterdam is a city in the Netherlands, located in South Holland, within the Rhine–Meuse–Scheldt river delta at the North Sea. Its history goes back to 1270 when a dam was constructed in the Rotte river by people settled around it for safety, in 1340 Rotterdam was granted city rights by the Count of Holland and slowly grew into a major logistic and economic centre. Nowadays it is home to Europes largest port and has a population of 633,471, ranking second in the Netherlands, just behind Amsterdam. The Greater Rijnmond area is home to approximately 1.4 million people, Rotterdam is part of the yet larger Randstad conurbation with a total population of 7,100,000. The city of Rotterdam is known for the Erasmus University, riverside setting, lively cultural life, the near-complete destruction of Rotterdams city centre during World War II has resulted in a varied architectural landscape including sky-scrapers, which are an uncommon sight in other Dutch cities. Rotterdam is home to some world-famous architecture from renowned architects like Rem Koolhaas, Piet Blom, Ben van Berkel and others.
Recently Rotterdam was listed eighth in The Rough Guide Top 10 Cities to Visit, the port of Rotterdam is the largest cargo port in Europe and the 10th largest in the world. Rotterdams logistic success is based on its location on the North Sea. The rivers Rhine and Scheldt give waterway access into the heart of Western Europe, the extensive distribution system including rail and waterways have earned Rotterdam the nickname Gateway to Europe, conversely, Gateway to the World in Europe. The settlement at the end of the fen stream Rotte dates from at least 900 CE. A dam on the Rotte or Rotterdam was built in the 1260s and was located at the present-day Hoogstraat, on 7 July 1340, Count Willem IV of Holland granted city rights to Rotterdam, which had approximately 2,000 inhabitants. The port of Rotterdam grew slowly but steadily into a port of importance, becoming the seat of one of the six chambers of the Vereenigde Oostindische Compagnie, the greatest spurt of growth, both in port activity and population, followed the completion of the Nieuwe Waterweg in 1872.
The city and harbor started to expand on the bank of the river. The Witte Huis or White House skyscraper, inspired by American office buildings and built in 1898 in the French Château-style, is evidence of Rotterdams rapid growth, when completed, it was the tallest office building in Europe, with a height of 45 m. During World War I the city was the worlds largest spy centre because of Dutch neutrality, many spies who were arrested and executed in Britain were led by German secret agents operating from Rotterdam. MI6 had its main European office on de Boompjes, from there the British coordinated espionage in Germany and occupied Belgium. In WWI an average of 25,000 Belgian refugees lived in the city, as well as hundreds of German deserters, during World War II, the German army invaded the Netherlands on 10 May 1940. Adolf Hitler had hoped to conquer the country in just one day, the Dutch army was finally forced to capitulate on 15 May 1940, following Hitlers bombing of Rotterdam on 14 May and threatening to bomb other Dutch cities
A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is derived from the chef de cuisine. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef, the Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants, a chefs standard uniform includes a hat called a toque, double-breasted jacket and shoes with steel or plastic toe-caps. The word chef is derived from the chef de cuisine. In English, the chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language, various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef.
Many of the titles are based on the brigade de cuisine documented by Auguste Escoffier, other names include executive chef, chef manager, head chef, and master chef. Chef de cuisine is the traditional French term from which the English word chef is derived and this is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are aware of each sensory property of those specific dishes. The Sous-Chef de Cuisine is the second-in-command and direct assistant of the Chef de Cuisine and this person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie when needed and this person is accountable for the kitchens inventory, cleanliness and the continuing training of its entire staff. A sous-chefs duties can include carrying out the head chefs directives, conducting line checks, smaller operations may not have a sous-chef, while larger operations may have more than one.
The sous chef is responsible when the Executive Chef is absent, a chef de partie, known as a station chef or line cook, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants, in most kitchens, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with first cook, second cook, kitchen-hands assist with basic food preparation tasks under the chefs direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad, stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated, a communard is in charge of preparing the meal for the staff during a shift
The Internet Archive launched the Wayback Machine in October 2001. It was set up by Brewster Kahle and Bruce Gilliat, and is maintained with content from Alexa Internet, the service enables users to see archived versions of web pages across time, which the archive calls a three dimensional index. Since 1996, the Wayback Machine has been archiving cached pages of websites onto its large cluster of Linux nodes and it revisits sites every few weeks or months and archives a new version. Sites can be captured on the fly by visitors who enter the sites URL into a search box, the intent is to capture and archive content that otherwise would be lost whenever a site is changed or closed down. The overall vision of the machines creators is to archive the entire Internet, the name Wayback Machine was chosen as a reference to the WABAC machine, a time-traveling device used by the characters Mr. Peabody and Sherman in The Rocky and Bullwinkle Show, an animated cartoon. These crawlers respect the robots exclusion standard for websites whose owners opt for them not to appear in search results or be cached, to overcome inconsistencies in partially cached websites, Archive-It.
Information had been kept on digital tape for five years, with Kahle occasionally allowing researchers, when the archive reached its fifth anniversary, it was unveiled and opened to the public in a ceremony at the University of California, Berkeley. Snapshots usually become more than six months after they are archived or, in some cases, even later. The frequency of snapshots is variable, so not all tracked website updates are recorded, Sometimes there are intervals of several weeks or years between snapshots. After August 2008 sites had to be listed on the Open Directory in order to be included. As of 2009, the Wayback Machine contained approximately three petabytes of data and was growing at a rate of 100 terabytes each month, the growth rate reported in 2003 was 12 terabytes/month, the data is stored on PetaBox rack systems manufactured by Capricorn Technologies. In 2009, the Internet Archive migrated its customized storage architecture to Sun Open Storage, in 2011 a new, improved version of the Wayback Machine, with an updated interface and fresher index of archived content, was made available for public testing.
The index driving the classic Wayback Machine only has a bit of material past 2008. In January 2013, the company announced a ground-breaking milestone of 240 billion URLs, in October 2013, the company announced the Save a Page feature which allows any Internet user to archive the contents of a URL. This became a threat of abuse by the service for hosting malicious binaries, as of December 2014, the Wayback Machine contained almost nine petabytes of data and was growing at a rate of about 20 terabytes each week. Between October 2013 and March 2015 the websites global Alexa rank changed from 162 to 208, in a 2009 case, Netbula, LLC v. Chordiant Software Inc. defendant Chordiant filed a motion to compel Netbula to disable the robots. Netbula objected to the motion on the ground that defendants were asking to alter Netbulas website, in an October 2004 case, Telewizja Polska USA, Inc. v. Echostar Satellite, No.02 C3293,65 Fed. 673, a litigant attempted to use the Wayback Machine archives as a source of admissible evidence, Telewizja Polska is the provider of TVP Polonia and EchoStar operates the Dish Network
FG is a restaurant in Rotterdam, Netherlands. It is a dining restaurant that was awarded one Michelin star for the period 2010-2013. GaultMillau awarded the restaurant 17.5 out of 20 points, head chef of FG is François Geurds, who opened the restaurant in 2009. Geurds, formerly a chef in The Fat Duck of Heston Blumenthal. Due to a lost court case with Caprice Holding, owner of the European trademark for the name The Ivy, Geurds argumentation that The Ivy and Ivy only served their local markets in respectively London and Rotterdam, were dismissed by the judge. The new name of the restaurant became FG and was unveiled on 13 June 2013, the restaurant possesses an espresso machine with foot-control. In 2011, it was the first time ever the manufacturer made a machine with foot-control. The restaurants has a table in the kitchen. The chefs table can spread 30 different flavours, according to the restaurant to promote the taste process. Originally, the restaurant was located at the Lloydstraat 294 in Rotterdam, in 2016 is moved to Katshoek 37-b in Rotterdam, the former site of the FG Noodle Bar, next to FG Food Labs.
List of Michelin starred restaurants in the Netherlands
In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word brasserie is French for brewery and, by extension, a brasserie can be expected to have professional service, printed menus, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open day of the week. A classic brasserie dish is steak frites, brasserie is French, brewery, from Middle French brasser to brew, from Old French bracier, from Vulgar Latin braciare, of Celtic origin. Its first usage in English was in 1864, in 1901 Chamberss Twentieth Century Dictionary of the English Language defined brasserie as in France, any beer-garden or saloon. In 2000 The New Penguin English Dictionary included this definition of brasserie, the term is often used in the United Kingdom applied to small restaurants, usually in city centres, however, it generally has no connection with brewing. La Mère Catherine Café French cuisine
The Netherlands, informally known as Holland is the main constituent country of the Kingdom of the Netherlands. It is a densely populated country located in Western Europe with three territories in the Caribbean. The European part of the Netherlands borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing borders with Belgium, the United Kingdom. The three largest cities in the Netherlands are Amsterdam and The Hague, Amsterdam is the countrys capital, while The Hague holds the Dutch seat of parliament and government. The port of Rotterdam is the worlds largest port outside East-Asia, the name Holland is used informally to refer to the whole of the country of the Netherlands. Netherlands literally means lower countries, influenced by its low land and flat geography, most of the areas below sea level are artificial. Since the late 16th century, large areas have been reclaimed from the sea and lakes, with a population density of 412 people per km2 –507 if water is excluded – the Netherlands is classified as a very densely populated country.
Only Bangladesh, South Korea, and Taiwan have both a population and higher population density. Nevertheless, the Netherlands is the worlds second-largest exporter of food and agricultural products and this is partly due to the fertility of the soil and the mild climate. In 2001, it became the worlds first country to legalise same-sex marriage, the Netherlands is a founding member of the EU, Eurozone, G-10, NATO, OECD and WTO, as well as being a part of the Schengen Area and the trilateral Benelux Union. The first four are situated in The Hague, as is the EUs criminal intelligence agency Europol and this has led to the city being dubbed the worlds legal capital. The country ranks second highest in the worlds 2016 Press Freedom Index, the Netherlands has a market-based mixed economy, ranking 17th of 177 countries according to the Index of Economic Freedom. It had the thirteenth-highest per capita income in the world in 2013 according to the International Monetary Fund, in 2013, the United Nations World Happiness Report ranked the Netherlands as the seventh-happiest country in the world, reflecting its high quality of life.
The Netherlands ranks joint second highest in the Inequality-adjusted Human Development Index, the region called Low Countries and the country of the Netherlands have the same toponymy. Place names with Neder, Nieder and Nedre and Bas or Inferior are in use in all over Europe. They are sometimes used in a relation to a higher ground that consecutively is indicated as Upper, Oben. In the case of the Low Countries / the Netherlands the geographical location of the region has been more or less downstream. The geographical location of the region, changed over time tremendously
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, some restaurants serve all the major meals, such as breakfast and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, location, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers pay the bill.
Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food and alcoholic drinks, including busboys who remove used dishes and cutlery.
In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee
Old Dutch (restaurant)
Old Dutch is a bodega and restaurant in Rotterdam, the Netherlands. The establishment was founded in 1932 as Bodega Old Dutch on the Coolsingel 103 and was owned by Toon and it was favoured by wealthy Rotterdammers. On 14 May 1940 Old Dutch was burnt down during the Rotterdam Blitz, on 29 December of the same year the Mannes brothers opened a new bodega and restaurant at the Rochussenstraat 20. In 1967 Old Dutch was one of the members of the Alliance Gastronomique Néerlandaise. The Mannes family remained owners of the restaurant until 1975, the building was designed by the architect J. Lelieveldt and is shaped like a farmhouse. The bodega seats 200 people and the restaurant 60, the entourage and interior has more or less stayed the same since the restaurant was founded. The building is a municipal monument because of its cultural heritage value. In the 1960s Old Dutch was noted for being a place where ship-owners, rich demolishers, captains of industry, the regular customers were mainly businessmen and wealthy ladies and gentlemen of middle age.
From 1957 till 1974 Old Dutch held a Michelin star, famed dishes from those times were ‘Escurion’, ‘Mixed grill de poissons’ and ‘Huitres imperiales de Zélande’. The restaurant won a joint third prize of the Salon Culinaire at the Horecaf exhibition in Amsterdam in 1950