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L'expertise de la qualité dans la grande cuisine: le rôle du guide gastronomique

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  • Véronique Chossat
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    Abstract

    [eng] An original definition of quality: the food amenities expertise by gastronomic guidebooks - This article analyses the specificity of gastronomy by demonstrating the role played by gastronomic guidebooks when they expertise restaurants. This selection mechanism is not a certification mechanism, as it is for agro-industrial goods, but derives from an endogenous evaluation grounded on the quality convention defined by each guide. [fre] Cet article analyse le mode d'expertise de la qualité en gastronomie. Loin de la certification en vigueur dans l'agroalimentaire, cette sélection consiste en une évaluation endogène des prestations de repas par les guides gastronomiques. Issue d'un processus complexe de production de l'information, cette évaluation s'articule autour de la convention de qualité gastronomique propre à chaque guide.

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    File URL: http://dx.doi.org/10.3406/ecoru.2003.5422
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    File URL: http://www.persee.fr/articleAsPDF/ecoru_0013-0559_2003_num_276_1_5422/ecoru_0013-0559_2003_num_276_1_5422.pdf?mode=light
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    Bibliographic Info

    Article provided by Programme National Persée in its journal Économie rurale.

    Volume (Year): 276 (2003)
    Issue (Month): 1 ()
    Pages: 25-36

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    Handle: RePEc:prs:recoru:ecoru_0013-0559_2003_num_276_1_5422

    Note: DOI:10.3406/ecoru.2003.5422
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    Web page: http://www.persee.fr/web/revues/home/prescript/revue/ecoru

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