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The restaurant, a geographical appro...

Etcheverria, Olivier.

The restaurant, a geographical approach = from invention to gourmet tourist destinations /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The restaurant, a geographical approach/ Olivier Etcheverria.
其他題名:	from invention to gourmet tourist destinations /
作者:	Etcheverria, Olivier.
出版者:	London :ISTE ; : 2020.,
面頁冊數:	1 online resource (313 p.)
標題:	Restaurants - History. -
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119721376
ISBN:	9781119721376

The restaurant, a geographical approach = from invention to gourmet tourist destinations /
Etcheverria, Olivier.

The restaurant, a geographical approachfrom invention to gourmet tourist destinations /[electronic resource] :Olivier Etcheverria. - 1st ed. - London :ISTE ;2020. - 1 online resource (313 p.) - Tourism and mobility systems set ;v. 3. - Tourism and mobility systems set ;v. 3..

Includes bibliographical references and index.

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.

ISBN: 9781119721376Subjects--Topical Terms:

714620
Restaurants
--History.

LC Class. No.: TX945

Dewey Class. No.: 647.9509

The restaurant, a geographical approach = from invention to gourmet tourist destinations /
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005 20200612064032.5
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020 $a 9781119721376 $q (electronic bk. ; $q oBook)
020 $a 9781119721352 $q (electronic bk.)
020 $z 9781786304346
035 $a 1150165773
040 $a EBLCP $b eng $c EBLCP $d DG1 $d EBLCP $d YDX $d OCLCQ $d OCLCF
050 4 $a TX945
082 0 4 $a 647.9509 $2 23
100 1 $a Etcheverria, Olivier. $3 1342650
245 1 4 $a The restaurant, a geographical approach $h [electronic resource] : $b from invention to gourmet tourist destinations / $c Olivier Etcheverria.
250 $a 1st ed.
260 $a London : $a Hoboken, NJ : $b ISTE ; $c 2020. $b John Wiley & Sons,
300 $a 1 online resource (313 p.)
490 1 $a Tourism and mobility systems set ; $v v. 3
504 $a Includes bibliographical references and index.
520 $a 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.
588 $a Description based on print version record.
650 0 $a Restaurants $x History. $3 714620
830 0 $a Tourism and mobility systems set ; $v v. 3. $3 1342651
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119721376

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