Le Guide rouge Michelin
By L. Karpik. 2000
169 citations recorded by the source corpus.
A guidebook serves the economics of quality in markets where what is traded is quite singular, and where goods and services cannot be fully compared. It provides a meeting-place for supply and demand and also, redefines consumers and producers. The red guidebook, which has served as the bible for travelers and gastronomes –and which is now celebrating its hundredth birthday – has assumed three forms over time. These forms differ owing to both the object of transactions and the way they ‘regulate’ the market. Focused on interchangeable technical goods, the ‘technical’ one (1900–1908) was intended for a neoclassical market; it was not a guidebook. The ‘tourist’ one (1909–1933), which concentrated on ‘cultural objects’, and the ‘gastronomic’ one (1934–1998), which focuses on restaurants and on cultural products, both establish a quality market, despite their differing methods. Without these two guidebooks (or their equivalents), these two variants of the quality market would not have been able to take shape or last.
Subfields: Tourism, Leisure and Hospitality Management
View Paper: https://www.semanticscholar.org/paper/210f84c8b0e69e6b901253b9f1e470c2283db050
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In Tourism, Leisure and Hospitality Management
Citations in the corpus
- Alternative food networks as “market agencements”: Exploring their multiple hybridities (2016, background): “Even more obviously, both tourist guides and the shopping guides that are written by environmental associations act on demand by educating and equipping consumers, but they also act on supply by establishing a reference frame of practices that growing numbers of people are assumed to expect (Dubuiss”