Throughout the history of mankind and even before that, with dinosaurs and the other stuff before that, there is one constant-- the passion for good food. Whether that food may be hunted, or more recently, bought from someone who hunted it, the desire for the greatest tasting food is everlasting. For many people (strange people, to be exact), the greatest foods are from the very healthy fast food restaurants that are easily accessible now. Some people in society embrace the so-called American way of scarfing down oil-filled, unknown meat (like those Taco Bell tacos) and downing a gallon of sugary soda to balance the sodium intake to water ingestion. However, to many, the telltale sign that good food is nearby is from the sought-after “Michelin Star”.

In 1926, the first Michelin star was making waves in the fine dining world but, at the start, it only featured a single star-- not two and, of course, not three. This idea of a three-star system came to fruition half a decade later. On the “About Us”  page of the real, actual, legendary Michelin website, they write, “In 1926, the guide began to award stars for fine dining establishments, initially marking them only with a single star. Five years later, a hierarchy of zero, one, two, and three stars was introduced, and in 1936, the criteria for the starred rankings were published.” To speedrun the idea of the importance of this star, basically, the Michelin company emphasized the star's necessity to identify outstanding restaurants from the rest, and everyone followed along with the idea. Was there any reason to believe this? No, not really, but at least now there is a way to find gourmet restaurants.

Sources:

• Auguste Escoffier School of Culinary Arts Blog

• Michelin Tires Website