The restaurant, a geographical approach : from invention to gourmet tourist destinations /: from invention to gourmet tourist destinations. (2020)

• Record Type: Book
• Further Information: Note: Olivier Etcheverria.
• Other Names: Etcheverria, Olivier
• Contents: Cover -- Half-Title Page -- Title Page -- Copyright Page -- Contents -- Foreword -- Introduction -- PART 1: The Restaurant: An Eminently Urban Subject -- Introduction to Part 1 -- 1. The Geographical Origin of the Restaurant: The Urban Environment -- 1.1. From bouillons ... -- 1.2. ... to the establishment -- 2. The Concentration of Restaurants in the City Centers -- 2.1. A center-specific logic ... -- 2.2. ... to a logic of axes -- 2.2.1. Axial diffusion -- 2.2.2. Social diffusion -- 3. The Geographical Diffusion of Restaurants in Provinces by Cities and City Networks 3.1. The geographical diffusion of restaurants in the provinces: an application of rank-size law ... -- 3.2. ... but disrupted by tourism -- PART 2: The Restaurant in Terms of Places and Geographical Spaces -- Introduction to Part 2 -- 4. Logics and Strategies for Locating Restaurants -- 4.1. The logic of proximity -- 4.1.1. Proximity to the political and administrative sphere and the business world -- 4.1.2. Proximity to the cultural sphere and the artistic world -- 4.1.3. Proximity to food retail and supply points -- 4.2. Accessibility logics -- 4.3. The logic of landscape charm 4.4. The logic of assimilation -- 4.4.1. Affectivity -- 4.4.2. Appropriation -- 5. Restaurants in the City -- 5.1. Restaurants in small cities -- 5.2. Restaurants in average-sized cities -- 5.3. New dynamics in large cities -- 6. Restaurants in the Countryside and the Relationship Between Cities and the Countryside -- 6.1. Restaurants in the countryside -- 6.2. The restaurant, the city/countryside relationship and nature in the city -- PART 3: The Restaurant at the Heart of the Tourist System -- Introduction to Part 3 -- 7. The Relationship Between the Restaurant and Tourism 7.1. Complementary relations between restaurants and tourism -- 7.1.1. Along the coastlines, at the beach -- 7.1.2. In the mountains -- 7.2. The interdependence between restaurants and tourism -- 7.2.1. The restaurant through tourism -- 7.2.2. The restaurant for tourism -- 8. The Restaurant, a Tool for Gourmet Tourism -- 8.1. Cavaillon -- 8.2. Le Puy-Sainte-Réparade -- 8.3. Megève -- 9. The Restaurant as a Gourmet Tourist Destination -- 9.1. The gourmet tourist destination: from the 3-star Michelin restaurant ... -- 9.2. ... to a network of restaurants PART 4: The Restaurant as a Tool for Local Development -- Introduction to Part 4 -- 10. Restaurants and Local Development in Urban Areas -- 10.1. At street level -- 10.2. At neighborhood level -- 11. Restaurant and Local Development in Rural Areas -- 11.1. On the scale of the plateau -- 11.2. Across the country -- 11.3. At the village level -- PART 5 The Restaurant: What Heritage? -- Introduction to Part 5 -- 12. The Restaurant: From Monument to Heritage -- 12.1. The restaurant as a historical monument -- 12.2. The restaurant as a showcase for intangible cultural heritage
• Publisher Details: London : ISTE, Ltd Hoboken Wiley
• Publication Date: 2020
• Extent: 1 online resource (313 pages)
• Subjects: 647.9509; Restaurants -- History; BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism; Restaurants; Electronic books; History
• Languages: English
• ISBNs: 9781119721376; 1119721377; 9781119721352; 1119721350; 9781119721369; 1119721369
• Related ISBNs: 1786304341; 9781786304346
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.