The restaurant, a geographical approach : : from invention to gourmet tourist destinations / / 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 &...
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| Place / Publishing House: | London ; : ISTE :, Hoboken, New Jersey : : Wiley,, [2020] 2020 |
| Year of Publication: | 2020 |
| Language: | English |
| Series: | Science, society and new technology series. Tourism and mobility systems set ;
Volume 3 |
| Online Access: | |
| Physical Description: | 1 online resource (313 pages). |
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| Summary: | 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. |
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| ISBN: | 9781786304346 9781119721352 (ebook) |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | Olivier Etcheverria. |