LEADER 02313nam 2200433 450 001 9910554822003321 005 20230711000323.0 010 $a1-119-72136-9 010 $a1-119-72135-0 010 $a1-119-72137-7 035 $a(CKB)4100000010859151 035 $a(MiAaPQ)EBC6154235 035 $a(EXLCZ)994100000010859151 100 $a20200710d2020 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe restaurant, a geographical approach $efrom invention to gourmet tourist destinations /$fOlivier Etcheverria 210 1$aLondon ;$aHoboken, New Jersey :$cISTE :$cWiley,$d[2020] 210 4$dİ2020 215 $a1 online resource (313 pages) 225 1 $aScience, society and new technologies series. Tourism and mobility systems set ;$vVolume 3 311 $a1-78630-434-1 330 $aThis book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ' participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical relationship with tourism. They can be vital players in the establishment of emerging types of gourmet tourism, sometimes even constituting as gourmet tourist destinations in their own right. They participate in the establishment of necessary conditions for local development. Some restaurants are even praised as historic sites, recognized as part of the local heritage, which reinforces their localization and their identity as a gourmet tourist destination. 410 0$aScience, society and new technologies series.$pTourism and mobility systems set ;$vv. 3. 606 $aRestaurants$xHistory 608 $aHistory.$2fast 615 0$aRestaurants$xHistory. 676 $a647.95 700 $aEtcheverria$b Olivier$0306750 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910554822003321 996 $aThe restaurant, a geographical approach$92818706 997 $aUNINA