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Author: Olivier Etcheverria Publisher: John Wiley & Sons ISBN: 1119721369 Category : Business & Economics Languages : en Pages : 258
Book Description
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.
Author: Olivier Etcheverria Publisher: John Wiley & Sons ISBN: 1119721369 Category : Business & Economics Languages : en Pages : 258
Book Description
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.
Author: Julia L. Abramson Publisher: Bloomsbury Publishing USA ISBN: 0313088225 Category : Social Science Languages : en Pages : 225
Book Description
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Author: Robert Joseph Publisher: Penguin ISBN: 0756672961 Category : Cooking Languages : en Pages : 290
Book Description
An essential guide to the key wine and wine-producing regions of France, this unpretentious and informative reference brings each wine and region to life with detailed maps and photographs to help you discover the best wines and where they are produced. Includes more than 200 major appellations and best vintages Regional resources show where to eat, stay, drink and buy wine Appeals to both the novice and the connoisseur
Author: Nancy L. Black Publisher: Springer Nature ISBN: 303074602X Category : Computers Languages : en Pages : 830
Book Description
This book presents the proceedings of the 21st Congress of the International Ergonomics Association (IEA 2021), held online on June 13-18, 2021. By highlighting the latest theories and models, as well as cutting-edge technologies and applications, and by combining findings from a range of disciplines including engineering, design, robotics, healthcare, management, computer science, human biology and behavioral science, it provides researchers and practitioners alike with a comprehensive, timely guide on human factors and ergonomics. It also offers an excellent source of innovative ideas to stimulate future discussions and developments aimed at applying knowledge and techniques to optimize system performance, while at the same time promoting the health, safety and wellbeing of individuals. The proceedings include papers from researchers and practitioners, scientists and physicians, institutional leaders, managers and policy makers that contribute to constructing the Human Factors and Ergonomics approach across a variety of methodologies, domains and productive sectors. This volume includes papers addressing the following topics: Activity Theories for Work Analysis and Design (ATWAD), Organisation design and management (ODAM), Ergonomic Work Analysis and Training (EWAT), Systems HF/E, HF/E Education and Professional Certification Development.
Author: Laure Goldbright Publisher: BUENOS BOOKS AMERICA LLC ISBN: 1932848525 Category : Cooking Languages : en Pages : 130
Book Description
This book is destined for vegetarians, vegans, and people who want to stay healthy by eating better foods obtained in compliance with the laws of nature. Although Paris is not yet a vegetarian haven like London or New York, vegetarianism is now booming here, as well as the use of organic foods in traditional restaurants. This is very good news ! Vegetarian Paris has now become Vegetarian and Organic Paris to include traditional French restaurants using organic products and being vegetarian-friendly. This year, I have added a "Read Me First" section in the book. Here, I have grouped information about what continues to be hard to find in Paris, including where to find wheatgrass juice, have an organic breakfast, eat without gluten, eat organic crepes, have organic Italian meals, have meals with many sprouted seeds, buy organic products with your Amex card, etc. In addition, the section includes a useful list of the restaurants that no longer exist but continue to be mentioned on many websites. In the first chapter, "Restaurants," you will find addresses, telephone numbers, business hours and closest metro stations of Parisian restaurants. Also included are brief examples of meals proposed and price, the percentage of organically grown products used in the preparation of meals, the kind of restaurant (vegetarian, vegan, macrobiotic, vegetarian-friendly) and website addresses, when available. You will also find pictures of the restaurants listed. The second chapter lists organic and non-organic juice bars and soup bars and quality vegetarian (or vegetarian-friendly) snack bars. Included are the names, addresses, business hours, phone numbers, and closest metro stations, as well as examples of meals/juices/soups proposed with their prices and organic ingredients used. The third chapter lists organic food shops with their names, addresses, business hours and phone numbers. When available, the number of seats for eating-in and websites are given. In the fourth chapter you will find listed the artesian wells still open to the public. Here you can get pure spring water for free, and chat with French people. In the fifth and sixth chapters, you will find lists of the main organic bakeries in Paris and information about organic food open markets. At the end of the book is an English-French food dictionary to help you get what you really want. I hope that Vegetarian and Organic Paris will help you enjoy even more the City of Light. Bon voyage and bon apptit!
Author: Michael S. Sanders Publisher: Harper Collins ISBN: 0060959207 Category : Cooking Languages : en Pages : 347
Book Description
From Here,You Can't See Paris is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure Les Arques's future. Sanders set out to explore the inner workings of a French restaurant kitchen but ended up stumbling into a much richer world. Through the eyes of the Sanders family, one discovers the vibrant traditions of food, cooking, and rural living, and comes to know the village's history. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, life in Les Arques turns out to be anything but sleepy.
Author: Fran McCullough Publisher: Houghton Mifflin Harcourt ISBN: 9780618273843 Category : Cooking Languages : en Pages : 328
Book Description
A collection of 150 recipes selected as the best from hundreds of sources, including appetizers, soups, salads, breakfast and brunch foods, main and side dishes, breads, desserts, and drinks.
Author: Olivier Etcheverria
Author: Olivier Etcheverria
Author: Julia L. Abramson
Author: Zagat Survey (Firm)
Author: Robert Joseph
Author: Janice MacLeod
Author: Nancy L. Black
Author: United States. Congress. Senate
Author: Laure Goldbright
Author: Michael S. Sanders
Author: Fran McCullough