The restaurant, a geographical approach : (Record no. 12698)
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| fixed length control field | 06800cam a2200745 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | on1150165773 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240523125542.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr un|---aucuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200418s2020 enk ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EBLCP |
| Language of cataloging | eng |
| Description conventions | pn |
| Transcribing agency | EBLCP |
| Modifying agency | DG1 |
| -- | EBLCP |
| -- | YDX |
| -- | OCLCQ |
| -- | OCLCF |
| -- | RECBK |
| -- | N$T |
| -- | OCLCO |
| -- | UKMGB |
| -- | UKAHL |
| -- | S2H |
| -- | OCLCO |
| -- | SFB |
| -- | OCLCQ |
| -- | OCLCO |
| -- | OCLCQ |
| -- | OCLCA |
| -- | OCLCO |
| -- | OCLCL |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBC148948 |
| Source | bnb |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER | |
| National bibliography number | GBC158826 |
| Source | bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER | |
| Record control number | 019798571 |
| Source | Uk |
| 019 ## - | |
| -- | 1149232042 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119721376 |
| Qualifying information | (electronic bk. ; |
| -- | oBook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119721377 |
| Qualifying information | (electronic bk. ; |
| -- | oBook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119721352 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119721350 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119721369 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1119721369 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 1786304341 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781786304346 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000067253897 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | UKMGB |
| System control number | 019798571 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1150165773 |
| Canceled/invalid control number | (OCoLC)1149232042 |
| 037 ## - SOURCE OF ACQUISITION | |
| Stock number | 9781119721369 |
| Source of stock number/acquisition | Wiley |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX945 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.9509 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Etcheverria, Olivier. |
| 245 14 - TITLE STATEMENT | |
| Title | The restaurant, a geographical approach : |
| Remainder of title | from invention to gourmet tourist destinations / |
| Statement of responsibility, etc. | Olivier Etcheverria. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London : |
| Name of publisher, distributor, etc. | ISTE, Ltd. : |
| -- | Hoboken : |
| -- | Wiley, |
| Date of publication, distribution, etc. | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (313 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Tourism and mobility systems set ; |
| Volume/sequential designation | v. 3 |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Print version record. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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-R�eparade -- 8.3. Meg�eve -- 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 500 ## - GENERAL NOTE | |
| General note | 12.2.1. The repertoire restaurant |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | John Wiley and Sons |
| Provenance (VM) [OBSOLETE] | Wiley Online Library: Complete oBooks |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restaurants |
| General subdivision | History. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restaurants |
| General subdivision | Histoire. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BUSINESS & ECONOMICS |
| General subdivision | Industries |
| -- | Hospitality, Travel & Tourism. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restaurants |
| Source of heading or term | fast |
| 655 #7 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | History |
| Source of term | fast |
| 758 ## - RESOURCE IDENTIFIER | |
| Relationship information | has work: |
| Label | The restaurant, a geographical approach (Text) |
| Real World Object URI | https://id.oclc.org/worldcat/entity/E39PCH7fMpRqxQT3CdPJrYtpCP |
| Relationship | https://id.oclc.org/worldcat/ontology/hasWork |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Etcheverria, Olivier. |
| Title | Restaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations. |
| Place, publisher, and date of publication | Newark : John Wiley & Sons, Incorporated, �2020 |
| International Standard Book Number | 9781786304346 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Science, society and new technologies series. |
| Name of part/section of a work | Tourism and mobility systems set ; |
| Volume/sequential designation | v. 3. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://onlinelibrary.wiley.com/doi/book/10.1002/9781119721376">https://onlinelibrary.wiley.com/doi/book/10.1002/9781119721376</a> |
| 938 ## - | |
| -- | Askews and Holts Library Services |
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| -- | AH37737183 |
| 938 ## - | |
| -- | ProQuest Ebook Central |
| -- | EBLB |
| -- | EBL6154235 |
| 938 ## - | |
| -- | EBSCOhost |
| -- | EBSC |
| -- | 2436387 |
| 938 ## - | |
| -- | Recorded Books, LLC |
| -- | RECE |
| -- | rbeEB00823731 |
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| -- | YBP Library Services |
| -- | YANK |
| -- | 16721073 |
| 994 ## - | |
| -- | 92 |
| -- | INLUM |
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