rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: restaurant, a geographical approach
    sub title: from invention to gourmet tourist destinations
  name:
    name part: Etcheverria, Olivier.
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: London
    publisher: ISTE, Ltd.
    publisher: Hoboken
    publisher: Wiley
    date issued: 2020
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (313 pages)
  abstract: 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.
  table of 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
  table of contents: 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
  table of contents: 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
  table of contents: 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
  table of contents: 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
  note: Olivier Etcheverria.
  note: 12.2.1. The repertoire restaurant
  note: Includes bibliographical references and index.
  subject:
    topic: Restaurants
    topic: History
  classification: TX945 .E73 2020
  classification: 647.9509
  related item:
    title info:
      title: Restaurant, a Geographical Approach : From Invention to Gourmet Tourist Destinations
    name:
      name part: Etcheverria, Olivier.
    origin info:
      publisher: Newark : John Wiley & Sons, Incorporated, ©2020
  related item:
    title info:
      title: Tourism and mobility systems set ; v. 3
  identifier: 9781119721376
  identifier: 1119721377
  identifier: 9781119721352
  identifier: 1119721350
  identifier: 9781119721369
  identifier: 1119721369
  identifier: 1786304341
  identifier: 9781786304346
  identifier: 9781119721369 Wiley
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NhCcYBP
    record creation date: 200418
    record change date: 20260214213948.0
    record identifier: in00004687421
    language of cataloging:
      language term: eng