Michelin Gd San Francisco Bay Area And Wine Country 2010

Featuring their Famously Anonymous approach, Michelin Guides offer an unbiased assessment of the hotels and restaurants featured in their books. Bay Area locals and tourists alike can be confident in their dining choices.

The MICHELIN guide contains a selection of 310 quality restaurant based on anonymous visits made by our team of professional local inspectors. Only the best place within a wide range of budgets and cuisines are included in the Michelin guide.

The MICHELIN Guide contains a selection of more than 500 quality restaurants based on anonymous visits made by our team of professional, local inspectors. Here you will find only the best places to fit your budget and culinary cravings. Here's how it works : Our inspectors visit hundreds of establishments every year and evaluate each one according to a rigorous set of criteria ; Only the best restaurants and hotels in each category are included in the guide; every establishment is a trusted Michelin recommendation ; Our selection represents a wide variety of styles, price ranges, and cuisine types ; Considering décor, ambience, and service, our inspectors classify restaurants by comfort, with 'one flatware' indicating a modest establishment and ' five flatware', the most luxurious ; The restaurants that stand out for the exceptional quality of their cuisine are awarded Michelin stars, the highest honor in the culinary industry ; Special symbols, such as the Bib Gourmand, indicate our inspectors' favorites for great food at reasonable prices ; Our extensive list of places to eat for $25 or less is perfect when both quality and price matter ; Our inspectors offer their tested selection of 5mall Plates as a dining option, indicated by 'plate'. Our inspection process has been refined over decades so you can feel confident in selecting a Michelin-recommended restaurant. No matter what the occasion, the MICHELIN Guide will help you make the right choice.

Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it.

In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products – whether wine or wine tourism – from their competitors, by focusing on cultural and geographical attributes that contribute to the image and experience. In essence, marketing wine and wine regions has become increasingly about telling stories – engaging and provocative stories which engage consumers and tourists and translate into sales. This timely book examines this phenomena and how it is leading to changes in the wine and tourism industries for the first time. It takes a global approach, drawing on research studies from around the world including old and new world wine regions. The volume is divided into three parts. The first – branding – investigates cases where established regions have sought to strengthen their brands or newer regions are striving to create effective emerging brands. The second – heritage – considers cases where there are strong linkages between cultural heritage and wine marketing. The third section – terroir – explores how a ‘sense of place’ is inherent in winescapes and regional identities and is increasingly being used as a distinctive selling proposition. This significant volume showcasing the connections between place, identity, variety and wine will be valuable reading for students, researchers and academics interested in tourism, marketing and wine studies.

This book represents the first multidisciplinary scientific work on a deep volcanic maar lake in comparison with other similar temperate lakes. The syntheses of the main characteristics of Lake Pavin are, for the first time, set in a firmer footing comparative approach, encompassing regional, national, European and international aquatic science contexts. It is a unique lake because of its permanently anoxic monimolimnion, and furthermore, because of its small surface area, its substantially low human influence, and by the fact that it does not have a river inflow. The book reflects the scientific research done on the general limnology, history, origin, volcanology and geological environment as well as on the geochemistry and biogeochemical cycles. Other chapters focus on the biology and microbial ecology whereas the sedimentology and paleolimnology are also given attention. This volume will be of special interest to researchers and advanced students, primarily in the fields of limnology, biogeochemistry, and aquatic ecology.