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

Véronique Chossat

Économie rurale, 2003, vol. 276

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.

Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ersfer:355204

DOI: 10.22004/ag.econ.355204

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