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The Michelin Red Guides: French Tourism
35. Ribeill, “Du pneumatique à la logistique routière,” p. 202; Herbert Lottman,
Michelin: 100 ans d’aventure (Paris: Flammarion, 1998), p. 177; Guide Michelin France
(1922), p. 772.
36. “Les guides et les cartes Michelin,” Bulletin Intérieur Michelin (June 20, 1946),
pp. 1–2.
37. On the tirage of popular novels, Mary Louise Roberts, Civilization without Sexes:
Reconstructing Gender in Postwar France, 1917–1927 (Chicago: University of Chicago
Press, 1994), p. 47; on Michelin pamphlets, “Les guides et les cartes Michelin,” Bulletin
Intérieur Michelin (June 20, 1946), p. 2.
38. Guide Michelin France (1923), p. 9.
39. Guide Michelin France (1925), p. 9.
40. Guide Michelin France (1927), p. 8.
41. Ibid., p. 9.
42. Guide Michelin France (1929), p. 9.
43. Guide Michelin France (1931), front matter.
44. Guide Michelin France (1932), p. 1.
45. Ibid., p. 1.
46. On the Touring Club’s inventory and Curnonsky, see Bertho Lavenir, La Roue et le
stylo, pp. 233–9; Harp, Marketing Michelin, ch. 6.
47. Guide Michelin France (1933).
48. Guide Michelin France (1939), p. 11.
49. Ibid., p. 11.
50. Ibid., pp. 29–35.
51. For one of the twelve, nothing at all was listed: Guide Michelin France (1939),
pp. 712–13.
52. Ibid., pp. 994–5.
53. Guide du pneu Michelin: Belgique, Luxembourg, Hollande (1936–7), p. 8.
54. Guide Michelin: Suisse, Lacs Italiens, Dolomites, Tyrol (1931–2).
55. Guide Michelin: Maroc, Algérie, Tunisie (1930), p. 25.
56. Erica Peters, “National Preferences and Colonial Cuisine: Seeking the Familiar in
French Vietnam,” paper presented at the Western Society for French History, Monterey, CA,
November 2, 1999.
57. Guide Michelin: Maroc, Algérie, Tunisie (1930), p. 168
58. R. Bodet, Toques blanches et habits noirs: L’hôtellerie et la restauration d’autrefois
et aujourd’hui, recettes nouvelles, le service de table, les vins, gastronomie, tourisme (Paris:
Dorbon, 1939), pp. 79–87.
59. Pierre Béarn, Paris gourmand: Ce que doit savoir un gourmand pour devenir
gastronome, 6th edn (Paris: Gallimard, 1929), pp. 135–7.
60. Jean-François Mesplède, Les Trois étoiles au Michelin: Une histoire de la haute
gastronomie française (Paris: Gründ, 1998), pp. 19–21; Bodet, Toques blanches, p. 135.
61. Karl Baedeker, Les Bords du Rhin depuis Bâle jusqu’à la frontière de Hollande:
Manuel du voyageur (Coblenz: Baedeker, 1862), p. v; Baedeker, Paris et ses environs:
Manuel du voyageur (Paris: Paul Ollendorff, 1900), p. v.
62. Marcel Monmarché, Normandie (Paris: Hachette, 1926), front matter; Marcel
Monmarché, Provence (Paris: Hachette, 1925).
63. Touring Club de France, Annuaire générale (Paris, 1921).
64. The concours solicited individual restaurants and inns to commit to a set price for a
fine meal including wine to be served during the summer tourist season. The establishments
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