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| 001 | on1150165773 | ||
| 003 | OCoLC | ||
| 005 | 20240523125542.0 | ||
| 006 | m o d | ||
| 007 | cr un|---aucuu | ||
| 008 | 200418s2020 enk ob 001 0 eng d | ||
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_a9781119721376 _q(electronic bk. ; _qoBook) |
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_a1119721377 _q(electronic bk. ; _qoBook) |
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_a1119721369 _q(electronic bk.) |
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| 020 | _z1786304341 | ||
| 020 | _z9781786304346 | ||
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| 037 |
_a9781119721369 _bWiley |
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| 050 | 4 | _aTX945 | |
| 082 | 0 | 4 |
_a647.9509 _223 |
| 049 | _aMAIN | ||
| 100 | 1 | _aEtcheverria, Olivier. | |
| 245 | 1 | 4 |
_aThe restaurant, a geographical approach : _bfrom invention to gourmet tourist destinations / _cOlivier Etcheverria. |
| 260 |
_aLondon : _bISTE, Ltd. : _bHoboken : _bWiley, _c2020. |
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| 300 | _a1 online resource (313 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 490 | 1 |
_aTourism and mobility systems set ; _vv. 3 |
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| 588 | 0 | _aPrint version record. | |
| 505 | 0 | _aCover -- 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 | _a3.1. 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 | _a4.4. 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 | _a7.1. 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 | _aPART 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 | _a12.2.1. The repertoire restaurant | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 520 | _aThis 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 |
_aJohn Wiley and Sons _bWiley Online Library: Complete oBooks |
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| 650 | 0 |
_aRestaurants _xHistory. |
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| 650 | 6 |
_aRestaurants _xHistoire. |
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| 650 | 7 |
_aBUSINESS & ECONOMICS _xIndustries _xHospitality, Travel & Tourism. _2bisacsh |
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| 650 | 7 |
_aRestaurants _2fast |
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| 655 | 7 |
_aHistory _2fast |
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| 758 |
_ihas work: _aThe restaurant, a geographical approach (Text) _1https://id.oclc.org/worldcat/entity/E39PCH7fMpRqxQT3CdPJrYtpCP _4https://id.oclc.org/worldcat/ontology/hasWork |
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| 776 | 0 | 8 |
_iPrint version: _aEtcheverria, Olivier. _tRestaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations. _dNewark : John Wiley & Sons, Incorporated, �2020 _z9781786304346 |
| 830 | 0 |
_aScience, society and new technologies series. _pTourism and mobility systems set ; _vv. 3. |
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| 856 | 4 | 0 | _uhttps://onlinelibrary.wiley.com/doi/book/10.1002/9781119721376 |
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