The Restaurant, a Geographical Approach: from invention to gourmet tourist destinations

Cover......Page 1
Half-Title Page......Page 3
Title Page......Page 5
Copyright Page......Page 6
Contents......Page 7
Foreword......Page 11
Introduction......Page 13
PART 1: The Restaurant: An Eminently Urban Subject......Page 17
 Introduction to Part 1......Page 19
  1.1. From bouillons…......Page 21
  1.2. … to the establishment......Page 22
 2. The Concentration of Restaurants in the City Centers......Page 31
  2.1. A center-specific logic…......Page 32
   2.2.1. Axial diffusion......Page 45
   2.2.2. Social diffusion......Page 50
  3.1. The geographical diffusion of restaurants in the provinces: an application of rank-size law…......Page 57
  3.2. … but disrupted by tourism......Page 59
PART 2: The Restaurant in Terms of Places and Geographical Spaces......Page 63
 Introduction to Part 2......Page 65
   4.1.1. Proximity to the political and administrative sphere and the business world......Page 67
   4.1.2. Proximity to the cultural sphere and the artistic world......Page 70
   4.1.3. Proximity to food retail and supply points......Page 74
  4.2. Accessibility logics......Page 76
  4.3. The logic of landscape charm......Page 82
   4.4.1. Affectivity......Page 89
   4.4.2. Appropriation......Page 92
 5. Restaurants in the City......Page 103
  5.1. Restaurants in small cities......Page 104
  5.2. Restaurants in average-sized cities......Page 106
  5.3. New dynamics in large cities......Page 107
 6. Restaurants in the Countryside and the Relationship Between Cities and the Countryside......Page 113
  6.1. Restaurants in the countryside......Page 114
  6.2. The restaurant, the city/countryside relationship and nature in the city......Page 116
PART 3: The Restaurant at the Heart of the Tourist System......Page 127
 Introduction to Part 3......Page 129
 7. The Relationship Between the Restaurant and Tourism......Page 131
   7.1.1. Along the coastlines, at the beach......Page 132
   7.1.2. In the mountains......Page 133
   7.2.1. The restaurant through tourism......Page 135
   7.2.2. The restaurant for tourism......Page 142
 8. The Restaurant, a Tool for Gourmet Tourism......Page 157
  8.1. Cavaillon......Page 158
  8.2. Le Puy-Sainte-Réparade......Page 163
  8.3. Megève......Page 167
  9.1. The gourmet tourist destination: from the 3-star Michelin restaurant…......Page 171
  9.2. … to a network of restaurants......Page 175
PART 4: The Restaurant as a Tool for Local Development......Page 179
 Introduction to Part 4......Page 181
  10.1. At street level......Page 185
  10.2. At neighborhood level......Page 194
 11. Restaurant and Local Development in Rural Areas......Page 201
  11.1. On the scale of the plateau......Page 202
  11.2. Across the country......Page 209
  11.3. At the village level......Page 216
PART 5 The Restaurant: What Heritage?......Page 223
 Introduction to Part 5......Page 225
  12.1. The restaurant as a historical monument......Page 227
   12.2.1. The repertoire restaurant......Page 249
   12.2.2. The haven restaurant......Page 253
   12.2.3. The observatory restaurant......Page 256
   12.2.4. The conservatory restaurant......Page 259
  12.3. The restaurant in heritage......Page 264
  13.1. Parisian brasseries......Page 267
  13.2. Lyon’s bouchons......Page 274
  13.3. La Mère Poulard restaurant in Mont-Saint-Michel......Page 277
  13.4. What about the bouillons?......Page 279
Conclusion......Page 289
References......Page 291
Index......Page 301
Other titles from iSTE in Science, Society and New Technologies......Page 305
EULA......Page 311