LEADER 01846cam a2200253 ab4500
001 1096018
008 210923s2020 enka e b 001 0 eng d
020 $a9781786304346$q(hbk.) :$cUSD164.95
020 $a1786304341$q(hbk.) :$cUSD164.95
035 $aNO000209971
037 $b公共圖書館臺南分區資源中心
040 $aEBLCP$beng$eaacr2$cEBLCP$dDG1$dEBLCP$dYDX$dOCLCQ$dOCLCF$dTWTNM
041 0 $aeng
050 4$aTX945
082 04$a647.9509$222
090 $a臺南市立圖書館
100 1 $aEtcheverria, Olivier.
245 14$aThe restaurant, a geographical approach :$bfrom invention to gourmet tourist destinations /$cOlivier Etcheverria.
246 30$aFrom invention to gourmet tourist destinations
260 $aLondon :$bISTE, Ltd. ,$c2020.
300 $axiii, 287 p. :$bill. ;$c25 cm.
490 1 $aTourism and mobility systems set ;$vv. 3
504 $aIncludes bibliographical references (p. [275]-284) and index.
520 $aThis book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ? participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical relationship with tourism. They can be vital players in the establishment of emerging types of gourmet tourism, sometimes even constituting as gourmet tourist destinations in their own right. They participate in the establishment of necessary conditions for local development. Some restaurants are even praised as historic sites, recognized as part of the local heritage, which reinforces their localization and their identity as a gourmet tourist destination.
650 0$aRestaurants$xHistory.
653 $a知識性
653 $a地方創生
830 0$aTourism and mobility systems set ;$vv. 3.