The Restaurant, A Geographical Approach. Olivier Etcheverria

      1  Cover

      2  Foreword

      3  Introduction

      4  PART 1: The Restaurant: An Eminently Urban Subject

      5  Introduction to Part 1 1 The Geographical Origin of the Restaurant: The Urban Environment 1.1. From bouillons… 1.2. … to the establishment 2 The Concentration of Restaurants in the City Centers 2.1. A center-specific logic… 2.2. … to a logic of axes 3 The Geographical Diffusion of Restaurants in Provinces by Cities and City Networks 3.1. The geographical diffusion of restaurants in the provinces: an application of rank-size law… 3.2. … but disrupted by tourism

      6  PART 2: The Restaurant in Terms of Places and Geographical Spaces

      7  Introduction to Part 2 4 Logics and Strategies for Locating Restaurants 4.1. The logic of proximity 4.2. Accessibility logics 4.3. The logic of landscape charm 4.4. The logic of assimilation 5 Restaurants in the City 5.1. Restaurants in small cities 5.2. Restaurants in average-sized cities 5.3. New dynamics in large cities 6 Restaurants in the Countryside and the Relationship Between Cities and the Countryside 6.1. Restaurants in the countryside 6.2. The restaurant, the city/countryside relationship and nature in the city

      8  PART 3: The Restaurant at the Heart of the Tourist System

      9  Introduction to Part 3 7 The Relationship Between the Restaurant and Tourism 7.1. Complementary relations between restaurants and tourism 7.2. The interdependence between restaurants and tourism 8 The Restaurant, a Tool for Gourmet Tourism 8.1. Cavaillon 8.2. Le Puy-Sainte-Réparade 8.3. Megève 9 The Restaurant as a Gourmet Tourist Destination 9.1. The gourmet tourist destination: from the 3-star Michelin restaurant… 9.2. … to a network of restaurants

      10  PART 4: The Restaurant as a Tool for Local Development

      11  Introduction to Part 4 10 Restaurants and Local Development in Urban Areas 10.1. At street level 10.2. At neighborhood level 11 Restaurant and Local Development in Rural Areas 11.1. On the scale of the plateau 11.2. Across the country 11.3. At the village level

      12  PART 5: The Restaurant: What Heritage?

      13  Introduction to Part 5 12 The Restaurant: From Monument to Heritage 12.1. The restaurant as a historical monument 12.2. The restaurant as a showcase for intangible cultural heritage 12.3. The restaurant in heritage 13 Tourists as Actors in the Process of Adding Cultural Heritage to Restaurants 13.1. Parisian brasseries 13.2. Lyon’s bouchons 13.3. La Mère Poulard restaurant in Mont-Saint-Michel 13.4. What about the bouillons?

      14  Conclusion

      15  References

      16  Index

      1 Chapter 7Table 7.1. Food practices in space and time (source: Olivier Etcheverria)