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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

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    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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