Оглавление
Olivier Etcheverria. The Restaurant, A Geographical Approach
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
The Restaurant, A Geographical Approach. From Invention to Gourmet Tourist Destinations
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
Box 7.1.Collection menu at Le Sarkara restaurant
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
Box 8.1.2018 melon menu from Maison Prévôt in 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
Box 12.1.Variations on the numbered duck at La Tour d’Argent restaurant
Box 12.2.The “Three Emperors’ dinner at Café Anglais
12.2. The restaurant as a showcase for intangible cultural heritage
12.2.1. The repertoire restaurant
12.2.2. The haven restaurant
12.2.3. The observatory restaurant
12.2.4. The conservatory restaurant
12.3. The restaurant in heritage
13. Tourists as Actors in the Process of Adding Cultural Heritage to Restaurants
13.1. Parisian brasseries
13.2. Lyon’s bouchons
13.3. La Mère Poulard restaurant in Mont-Saint-Michel
13.4. What about the bouillons?
Conclusion
References
Index. A, B, C
D, E, F
G, H, I, J
L, M, N
O, P, R
S, T, U, V
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