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200613s2020 xx o ||| 0 eng d |
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|a EBLCP
|b eng
|c EBLCP
|d REDDC
|d OCLCF
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCL
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|a 9781119721352
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|a 1119721350
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|a (OCoLC)1155328491
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|a TX908
|b .E834 2020
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|a HCDD
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|a Etcheverria, Olivier.
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|a The Restaurant, a Geographical Approach
|h [electronic resource] :
|b From Invention to Gourmet Tourist Destinations.
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| 260 |
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|a Newark :
|b John Wiley & Sons, Incorporated,
|c 2020.
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| 300 |
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|a 1 online resource (313 p.)
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|a Description based upon print version of record.
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|a 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
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|a 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
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|a 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
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|a 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
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|a 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
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|a 12.2.1. The repertoire restaurant
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|a 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.
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|a Restaurants
|x History.
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|a Restaurants
|2 fast
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|a History
|2 fast
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|i has work:
|a The restaurant, a geographical approach (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCH7fMpRqxQT3CdPJrYtpCP
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
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|i Print version:
|a Etcheverria, Olivier
|t The Restaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations
|d Newark : John Wiley & Sons, Incorporated,c2020
|z 9781786304346
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=6154235
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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