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

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  • Chossat, Véronique

Abstract

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

  • Chossat, Véronique, 2003. "L'expertise de la qualité dans la grande cuisine: le rôle du guide gastronomique," Économie rurale, French Society of Rural Economics (SFER Société Française d'Economie Rurale), vol. 276.
    • Handle: RePEc:ags:ersfer:355204
    DOI: 10.22004/ag.econ.355204
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    References listed on IDEAS

    as
    1. Becker, Gary S, 1991. "A Note on Restaurant Pricing and Other Examples of Social Influences on Price," Journal of Political Economy, University of Chicago Press, vol. 99(5), pages 1109-1116, October.
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