A01=Olivier Etcheverria
Author_Olivier Etcheverria
Category=KNS
city centers
city networks
cultural heritage
eq_bestseller
eq_business-finance-law
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
geographical diffusion
geographical origin
gourmet tourism
gourmet tourist destination
local development
locating restaurants
restaurant
restaurants
rural areas
urban areas
urban environment
Product details
- ISBN 9781786304346
- Weight: 590g
- Dimensions: 163 x 239mm
- Publication Date: 20 Mar 2020
- Publisher: ISTE Ltd and John Wiley & Sons Inc
- Publication City/Country: GB
- Product Form: Hardback
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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.
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.
