The Restaurant, A Geographical Approach (eBook)

Olivier Etcheverria is Maitre de conferences 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 ix

Introduction xi

Part 1 The Restaurant: An Eminently Urban Subject 1

Introduction to Part 1 3

Chapter 1 The Geographical Origin of the Restaurant: The Urban Environment 5

1.1 From bouillons 5

1.2 to the establishment 6

Chapter 2 The Concentration of Restaurants in the City Centers 15

2.1 A center-specific logic 16

2.2 to a logic of axes 29

2.2.1 Axial diffusion 29

2.2.2 Social diffusion 34

Chapter 3 The Geographical Diffusion of Restaurants in Provinces by Cities and City Networks 41

3.1 The geographical diffusion of restaurants in the provinces: an application of rank-size law 41

3.2 but disrupted by tourism 43

Part 2 The Restaurant in Terms of Places and Geographical Spaces 47

Introduction to Part 2 49

Chapter 4 Logics and Strategies for Locating Restaurants 51

4.1 The logic of proximity 51

4.1.1 Proximity to the political and administrative sphere and the business world 51

4.1.2 Proximity to the cultural sphere and the artistic world 54

4.1.3 Proximity to food retail and supply points 58

4.2 Accessibility logics 60

4.3 The logic of landscape charm 66

4.4 The logic of assimilation 73

4.4.1 Affectivity 73

4.4.2 Appropriation 76

Chapter 5 Restaurants in the City 87

5.1 Restaurants in small cities 88

5.2 Restaurants in average-sized cities 90

5.3 New dynamics in large cities 91

Chapter 6 Restaurants in the Countryside and the Relationship Between Cities and the Countryside 97

6.1 Restaurants in the countryside 98

6.2 The restaurant, the city/countryside relationship and nature in the city 100

Part 3 The Restaurant at the Heart of the Tourist System 111

Introduction to Part 3 113

Chapter 7 The Relationship Between the Restaurant and Tourism 115

7.1 Complementary relations between restaurants and tourism 116

7.1.1 Along the coastlines, at the beach 116

7.1.2 In the mountains 117

7.2 The interdependence between restaurants and tourism 119

7.2.1 The restaurant through tourism 119

7.2.2 The restaurant for tourism 126

Chapter 8 The Restaurant, a Tool for Gourmet Tourism 141

8.1 Cavaillon 142

8.2 Le Puy-Sainte-Réparade 147

8.3 Megève 151

Chapter 9 The Restaurant as a Gourmet Tourist Destination 155

9.1 The gourmet tourist destination: from the 3-star Michelin restaurant 155

9.2 to a network of restaurants 159

Part 4 The Restaurant as a Tool for Local Development 163

Introduction to Part 4 165

Chapter 10 Restaurants and Local Development in Urban Areas 169

10.1 At street level 169

10.2 At neighborhood level 178

Chapter 11 Restaurant and Local Development in Rural Areas 185

11.1 On the scale of the plateau 186

11.2 Across the country 193

11.3 At the village level 200

Part 5 The Restaurant: What Heritage? 207

Introduction to Part 5 209

Chapter 12 The Restaurant: From Monument to Heritage 211

12.1 The restaurant as a historical monument 211

12.2 The restaurant as a showcase for intangible cultural heritage 233

12.2.1 The repertoire restaurant 233

12.2.2 The haven restaurant 237

12.2.3 The observatory restaurant 240

12.2.4 The conservatory restaurant 243

12.3 The restaurant in heritage 248

Chapter 13 Tourists as Actors in the Process of Adding Cultural Heritage to Restaurants 251

13.1 Parisian brasseries 251

13.2 Lyon's bouchons 258

13.3 La Mère Poulard restaurant in Mont-Saint-Michel 261

13.4 What about the bouillons? 263

Conclusion 273

References 275

Index 285