From the Stars to the Streets: Culinary Capital and the Michelin Guide

Abstract

Food is intrinsically linked to culture, identity, and social stratification, with institutions such as the Michelin Guide playing a key role in shaping culinary hierarchies and notions of prestige. The Guide, traditionally known for its focus on fine dining, has attempted to expand the reach of its gastronomic influence by including street food in its restaurant rankings. This shift raises questions about how the Guide negotiates culinary capital in non-Western contexts and whether it maintains or challenges existing food hierarchies. This research aims to explore how the Michelin Guide constructs culinary prestige within Southeast Asia, focusing on the evolving definitions of highbrow and lowbrow cuisine. The study uses thematic analysis to examine the descriptions of 87 Michelin-Starred restaurants and 169 Bib Gourmand establishments in the Michelin Guide across four cities in Southeast Asia: Bangkok, Ho Chi Minh City, Kuala Lumpur, and Singapore. The findings reveal that while the Michelin Guide aims for inclusivity, its criteria still prioritise French fine dining conventions, particularly in the Michelin-Star category. Starred restaurants emphasise sophistication and highbrow aesthetics, while the Bib Gourmand category highlights the authenticity of street food and its accessibility, but relegates it to lowbrow status. This distinction reflects the Guide’s Western-centric values, maintaining traditional culinary hierarchies even as it seeks to represent diverse food cultures. The research suggests that while the Michelin Guide attempts to adapt to the culinary landscapes in Southeast Asia, it still grapples with internal contradictions in balancing inclusivity with traditional notions of prestige. This study contributes to the understanding of how global food institutions shape consumer perceptions and reinforce culinary hierarchies in non-Western contexts.