Restaurant, A Geographical Approach

Olivier Etcheverria is Maître de conférences at ESTHUA - the Faculty of Tourism and Culture at the University of Angers in France. His teachings and research focus on the geography of gastronomy, gourmet tourism and the intersections between gastronomy and local development.

• Foreword ixIntroduction xiPart 1 The Restaurant: An Eminently Urban Subject 1Introduction to Part 1 3Chapter 1 The Geographical Origin of the Restaurant: The Urban Environment 51.1 From bouillons 51.2  to the establishment 6Chapter 2 The Concentration of Restaurants in the City Centers 152.1 A center-specific logic 162.2  to a logic of axes 292.2.1 Axial diffusion 292.2.2 Social diffusion 34Chapter 3 The Geographical Diffusion of Restaurants in Provinces by Cities and City Networks 413.1 The geographical diffusion of restaurants in the provinces: an application of rank-size law 413.2  but disrupted by tourism 43Part 2 The Restaurant in Terms of Places and Geographical Spaces 47Introduction to Part 2 49Chapter 4 Logics and Strategies for Locating Restaurants 514.1 The logic of proximity 514.1.1 Proximity to the political and administrative sphere and the business world 514.1.2 Proximity to the cultural sphere and the artistic world 544.1.3 Proximity to food retail and supply points 584.2 Accessibility logics 604.3 The logic of landscape charm 664.4 The logic of assimilation 734.4.1 Affectivity 734.4.2 Appropriation 76Chapter 5 Restaurants in the City 875.1 Restaurants in small cities 885.2 Restaurants in average-sized cities 905.3 New dynamics in large cities 91Chapter 6 Restaurants in the Countryside and the Relationship Between Cities and the Countryside 976.1 Restaurants in the countryside 986.2 The restaurant, the city/countryside relationship and nature in the city 100Part 3 The Restaurant at the Heart of the Tourist System 111Introduction to Part 3 113Chapter 7 The Relationship Between the Restaurant and Tourism 1157.1 Complementary relations between restaurants and tourism 1167.1.1 Along the coastlines, at the beach 1167.1.2 In the mountains 1177.2 The interdependence between restaurants and tourism 1197.2.1 The restaurant through tourism 1197.2.2 The restaurant for tourism 126Chapter 8 The Restaurant, a Tool for Gourmet Tourism 1418.1 Cavaillon 1428.2 Le Puy-Sainte-Réparade 1478.3 Megève 151Chapter 9 The Restaurant as a Gourmet Tourist Destination 1559.1 The gourmet tourist destination: from the 3-star Michelin restaurant 1559.2  to a network of restaurants 159Part 4 The Restaurant as a Tool for Local Development 163Introduction to Part 4 165Chapter 10 Restaurants and Local Development in Urban Areas 16910.1 At street level 16910.2 At neighborhood level 178Chapter 11 Restaurant and Local Development in Rural Areas 18511.1 On the scale of the plateau 18611.2 Across the country 19311.3 At the village level 200Part 5 The Restaurant: What Heritage? 207Introduction to Part 5 209Chapter 12 The Restaurant: From Monument to Heritage 21112.1 The restaurant as a historical monument 21112.2 The restaurant as a showcase for intangible cultural heritage 23312.2.1 The repertoire restaurant 23312.2.2 The haven restaurant 23712.2.3 The observatory restaurant 24012.2.4 The conservatory restaurant 24312.3 The restaurant in heritage 248Chapter 13 Tourists as Actors in the Process of Adding Cultural Heritage to Restaurants 25113.1 Parisian brasseries 25113.2 Lyon’s bouchons 25813.3 La Mère Poulard restaurant in Mont-Saint-Michel 26113.4 What about the bouillons? 263Conclusion 273References 275Index 285