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Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case

Abstract : Over the past few years, the landscape of top-class gastronomy has empirically changed: some celebrity chefs are returning their hard-won awards to instead provide low-cost food while others work tirelessly to gain access to the inner circle of international top-class restaurants. Things are changing, but the direction is unclear. To analyse the situation, we took the case of French Parisian gastronomy – because it has been the main model for world gastronomy. Our study of it focuses on the Michelin Guide selection, covering the 60-year period 1950–2012. We then applied multiple correspondence analysis to establish the profiles of the Parisian restaurants and to find out whether these profiles have evolved. This article shows that a turning point has clearly been reached and that gastronomic pluralism is on the rise – to the detriment of the hegemony of elitist gastronomy.
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https://hal.univ-reims.fr/hal-02545453
Contributor : Véronique Chossat <>
Submitted on : Friday, April 17, 2020 - 10:12:00 AM
Last modification on : Saturday, June 20, 2020 - 3:41:00 AM

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Christian Barrère, Quentin Bonnard, Véronique Chossat. Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case. Applied Economics, Taylor & Francis (Routledge), 2014, 46 (12), pp.1409-1419. ⟨10.1080/00036846.2013.875110⟩. ⟨hal-02545453⟩

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