Эта книга анализирует, как рестораны являются географическими объектами, которые раскрывают логические и стратегические подходы к местоположению, и как рестораны тесно связаны с пространством, в котором они находятся. Возникнув в городах, рестораны питаются городской средой так же сильно, как и кормят ее, участвуя в квалификации, дифференциации и иерархии городов. Действительно, рестораны как в городе, так и за его пределами поддерживают диалогический контакт с туризмом. Они могут быть жизненно важными игроками в создании новых видов гастрономов, иногда даже сами по себе являются местами гурманов. Они участвуют в установлении необходимых условий для местного развития. Некоторые рестораны даже хвалят как исторические памятники, признанные частью местного наследия, что усиливает их локализацию и их статус как места гурманов.
In this analytical study, Olivier Étcheverria explores the role played by restaurants on the location of cities through two cases – one in Paris and the other in Bangalore – and shows how these ‘geographical restaurants’ actively participate in the elaboration of new concepts and forms of food tourism and contribute to the spatial arrangement of neighborhoods and districts. Étacheverria’s study is rich in theoretical considerations, supported by an exhaustive fieldwork at various restaurants, the cuisine press, and the gastronomic institutions of the two cities. The purpose of this book is to address the theoretical and practical issues surrounding ‘gourmet tourism’. It is expected that this work will generate extensive debates in the domain of gourmetism and spatio-gastronomy, as tourists increasingly strive to satisfy their palettes in authentic, trendsetting neighborhoods, and not only in high-end main African, western, or modern dining establishments. Representing a definitive and engaging compilation of observations that lays out and critically revisits its contribution to our understanding of modern, food-driven cultural topographies, The Restaurant will become an essential resource reference for all students and researchers in hotel and tourist management, tourism planning, and new food haven initiatives.
Электронная Книга «The Restaurant, A Geographical Approach» написана автором Olivier Etcheverria в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781119721369
Описание книги от Olivier Etcheverria
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.
