Details

The Restaurant, A Geographical Approach


The Restaurant, A Geographical Approach

From Invention to Gourmet Tourist Destinations
1. Aufl.

von: Olivier Etcheverria

139,99 €

Verlag: Wiley
Format: PDF
Veröffentl.: 31.03.2020
ISBN/EAN: 9781119721352
Sprache: englisch
Anzahl Seiten: 308

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ? participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical relationship with tourism. They can be vital players in the establishment of emerging types of gourmet tourism, sometimes even constituting as gourmet tourist destinations in their own right. They participate in the establishment of necessary conditions for local development. Some restaurants are even praised as historic sites, recognized as part of the local heritage, which reinforces their localization and their identity as a gourmet tourist destination.
<p>Foreword ix</p> <p>Introduction xi</p> <p><b>Part 1 The Restaurant: An Eminently Urban Subject 1</b></p> <p><b>Introduction to Part 1 3</b></p> <p><b>Chapter 1 The Geographical Origin of the Restaurant: The Urban Environment 5</b></p> <p>1.1 From bouillons 5</p> <p>1.2  to the establishment 6</p> <p><b>Chapter 2 The Concentration of Restaurants in the City Centers 15</b></p> <p>2.1 A center-specific logic 16</p> <p>2.2  to a logic of axes 29</p> <p>2.2.1 Axial diffusion 29</p> <p>2.2.2 Social diffusion 34</p> <p><b>Chapter 3 The Geographical Diffusion of Restaurants in Provinces by Cities and City Networks 41</b></p> <p>3.1 The geographical diffusion of restaurants in the provinces: an application of rank-size law 41</p> <p>3.2  but disrupted by tourism 43</p> <p><b>Part 2 The Restaurant in Terms of Places and Geographical Spaces 47</b></p> <p><b>Introduction to Part 2 49</b></p> <p><b>Chapter 4 Logics and Strategies for Locating Restaurants 51</b></p> <p>4.1 The logic of proximity 51</p> <p>4.1.1 Proximity to the political and administrative sphere and the business world 51</p> <p>4.1.2 Proximity to the cultural sphere and the artistic world 54</p> <p>4.1.3 Proximity to food retail and supply points 58</p> <p>4.2 Accessibility logics 60</p> <p>4.3 The logic of landscape charm 66</p> <p>4.4 The logic of assimilation 73</p> <p>4.4.1 Affectivity 73</p> <p>4.4.2 Appropriation 76</p> <p><b>Chapter 5 Restaurants in the City 87</b></p> <p>5.1 Restaurants in small cities 88</p> <p>5.2 Restaurants in average-sized cities 90</p> <p>5.3 New dynamics in large cities 91</p> <p><b>Chapter 6 Restaurants in the Countryside and the Relationship Between Cities and the Countryside 97</b></p> <p>6.1 Restaurants in the countryside 98</p> <p>6.2 The restaurant, the city/countryside relationship and nature in the city 100</p> <p><b>Part 3 The Restaurant at the Heart of the Tourist System 111</b></p> <p><b>Introduction to Part 3 113</b></p> <p><b>Chapter 7 The Relationship Between the Restaurant and Tourism 115</b></p> <p>7.1 Complementary relations between restaurants and tourism 116</p> <p>7.1.1 Along the coastlines, at the beach 116</p> <p>7.1.2 In the mountains 117</p> <p>7.2 The interdependence between restaurants and tourism 119</p> <p>7.2.1 The restaurant through tourism 119</p> <p>7.2.2 The restaurant for tourism 126</p> <p><b>Chapter 8 The Restaurant, a Tool for Gourmet Tourism 141</b></p> <p>8.1 Cavaillon 142</p> <p>8.2 Le Puy-Sainte-Réparade 147</p> <p>8.3 Megève 151</p> <p><b>Chapter 9 The Restaurant as a Gourmet Tourist Destination 155</b></p> <p>9.1 The gourmet tourist destination: from the 3-star Michelin restaurant 155</p> <p>9.2  to a network of restaurants 159</p> <p><b>Part 4 The Restaurant as a Tool for Local Development 163</b></p> <p><b>Introduction to Part 4 165</b></p> <p><b>Chapter 10 Restaurants and Local Development in Urban Areas 169</b></p> <p>10.1 At street level 169</p> <p>10.2 At neighborhood level 178</p> <p><b>Chapter 11 Restaurant and Local Development in Rural Areas 185</b></p> <p>11.1 On the scale of the plateau 186</p> <p>11.2 Across the country 193</p> <p>11.3 At the village level 200</p> <p><b>Part 5 The Restaurant: What Heritage? 207</b></p> <p><b>Introduction to Part 5 209</b></p> <p><b>Chapter 12 The Restaurant: From Monument to Heritage 211</b></p> <p>12.1 The restaurant as a historical monument 211</p> <p>12.2 The restaurant as a showcase for intangible cultural heritage 233</p> <p>12.2.1 The repertoire restaurant 233</p> <p>12.2.2 The haven restaurant 237</p> <p>12.2.3 The observatory restaurant 240</p> <p>12.2.4 The conservatory restaurant 243</p> <p>12.3 The restaurant in heritage 248</p> <p><b>Chapter 13 Tourists as Actors in the Process of Adding Cultural Heritage to Restaurants 251</b></p> <p>13.1 Parisian brasseries 251</p> <p>13.2 Lyon’s bouchons 258</p> <p>13.3 La Mère Poulard restaurant in Mont-Saint-Michel 261</p> <p>13.4 What about the bouillons? 263</p> <p>Conclusion 273</p> <p>References 275</p> <p>Index 285</p>
Olivier Etcheverria is Maitre de conferences at ESTHUA - the Faculty of Tourism and Culture at the University of Angers in France. His teachings and research focus on the geography of gastronomy, gourmet tourism and the intersections between gastronomy and local development.

Diese Produkte könnten Sie auch interessieren:

Time Management for Event Planners
Time Management for Event Planners
von: Judy Allen
PDF ebook
21,99 €
Wii For Dummies
Wii For Dummies
von: Kyle Orland
PDF ebook
11,99 €
A Meeting Planner's Guide to Catered Events
A Meeting Planner's Guide to Catered Events
von: Patti J. Shock, John M. Stefanelli
EPUB ebook
29,99 €