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

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  • Christian Barr貥
  • Quentin Bonnard
  • V鲯nique Chossat

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.

Suggested Citation

  • Christian Barr貥 & Quentin Bonnard & V鲯nique Chossat, 2014. "Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case," Applied Economics, Taylor & Francis Journals, vol. 46(12), pages 1409-1419, April.
    • Handle: RePEc:taf:applec:v:46:y:2014:i:12:p:1409-1419
    DOI: 10.1080/00036846.2013.875110
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    Cited by:

    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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