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The Restaurant, A Geographical Approach : From Invention to Gourmet Tourist Destinations

By: (Author) Olivier Etcheverria

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Ksh 25,000.00

Format: Hardback or Cased Book

ISBN-10: 1786304341

ISBN-13: 9781786304346

Publisher: ISTE Ltd and John Wiley & Sons Inc

Imprint: ISTE Ltd and John Wiley & Sons Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Mar 20th, 2020

Print length: 308 Pages

Weight: 590 grams

Dimensions (height x width x thickness): 23.90 x 16.30 x 2.30 cms

Product Classification: Service industries

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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.

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