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Are we at a turning point in the evolution of gastronomy? Paris: An exemplary case
[Sommes-nous à un tournant dans l'évolution de la gastronomie : l'exemple de Paris]

Author

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  • Christian Barrère

    (REGARDS - Recherches en Économie Gestion AgroRessources Durabilité Santé- EA 6292 - URCA - Université de Reims Champagne-Ardenne - MSH-URCA - Maison des Sciences Humaines de Champagne-Ardenne - URCA - Université de Reims Champagne-Ardenne)

  • Quentin Bonnard

    (REGARDS - Recherches en Économie Gestion AgroRessources Durabilité Santé- EA 6292 - URCA - Université de Reims Champagne-Ardenne - MSH-URCA - Maison des Sciences Humaines de Champagne-Ardenne - URCA - Université de Reims Champagne-Ardenne)

  • Véronique Noblot Chossat

    (REGARDS - Recherches en Économie Gestion AgroRessources Durabilité Santé- EA 6292 - URCA - Université de Reims Champagne-Ardenne - MSH-URCA - Maison des Sciences Humaines de Champagne-Ardenne - URCA - Université de Reims Champagne-Ardenne)

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 whilst 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 sixty-year period 1950-2012. We then applied MCA (Multiple Correspondence Analysis) to establish the profiles of the Parisian restaurants and to find out whether these profiles have evolved. This paper 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.

Suggested Citation

  • Christian Barrère & Quentin Bonnard & Véronique Noblot Chossat, 2014. "Are we at a turning point in the evolution of gastronomy? Paris: An exemplary case [Sommes-nous à un tournant dans l'évolution de la gastronomie : l'exemple de Paris]," Post-Print hal-02613503, HAL.
    • Handle: RePEc:hal:journl:hal-02613503
    DOI: 10.1080/00036846.2013.875110
    Note: View the original document on HAL open archive server: https://hal.science/hal-02613503
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    References listed on IDEAS

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    1. Paul Horst, 1961. "Relations amongm sets of measures," Psychometrika, Springer;The Psychometric Society, vol. 26(2), pages 129-149, June.
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    1. Andrea Rey-Martí & Domingo Ribeiro-Soriano & Daniel Palacios-Marqués, 2016. "Entrepreneurial attributes of human capital and contingency factors in the culinary tourism," International Entrepreneurship and Management Journal, Springer, vol. 12(1), pages 67-85, March.

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