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

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  • Véronique Chossat

Abstract

[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. [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.

Suggested Citation

  • Véronique Chossat, 2003. "L'expertise de la qualité dans la grande cuisine: le rôle du guide gastronomique," Économie rurale, Programme National Persée, vol. 276(1), pages 25-36.
    • Handle: RePEc:prs:recoru:ecoru_0013-0559_2003_num_276_1_5422
    DOI: 10.3406/ecoru.2003.5422
    Note: DOI:10.3406/ecoru.2003.5422
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