Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case
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.
Document Type: Research Article
Affiliations: Laboratoire REGARDS, Université de Reims Champagne-Ardenne, 57 bis rue Pierre Taittinger, 51096, Reims Cedex, France
Publication date: April 23, 2014