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Theories and Concepts Related to Gastronomy in Urban Space

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Gastronomy and Urban Space

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Abstract

This chapter describes the functioning of the restaurant sector in the urban space based on spatially oriented and non-spatially oriented theories. The former are of particular importance, as they concern not only the spatial distribution of restaurants, bars, etc., but also consumer behaviour. Central-place theory, bid-rent theories and the socio-spatial structure of a city (such as Burgess’ concentric zone theory, Hoyt’s sector theory, and Harris and Ullman’s multiple nuclei theory) are proposed as useful concepts to explain the concentration of eating establishments in urban areas. New approaches to the city and city planning, such as the concepts of the creative city, the compact city and the smart city, are also offered.

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Notes

  1. 1.

    Store Directory (2017a).

  2. 2.

    Dine at Underground Atlanta (2017).

  3. 3.

    Store Directory (2017b).

  4. 4.

    Dine (2017).

  5. 5.

    Dining directory (2017).

  6. 6.

    According to Martinotti (1996) contemporary cities (especially the largest) are becoming less and less dependent on residents and commuters, and more and more dependent on other groups of users: visitors (e.g. students, but especially tourists), and so-called metropolitan businessmen. These new groups have changed the social and physical shape of the city, as they force city authorities and investors to draw up urban policies that address their needs. One example of these new economic activities is the location of new and very expensive restaurants in zones visited by tourists and/ or businessmen. These restaurants, bar or cafés are often owned by foreign (independent) owners or global corporations. Although their pricing policy is not a problem for municipal authorities that collect taxes, they are often inaccessible to many residents. Kotus et al. (2015) carried out an interesting study of the spatial activity of city users (including students and tourists) in Poznań (Poland).

  7. 7.

    The distinction between ‘place-making’ and ‘placemaking’ is not obvious. For instance, Salzman and Yerace (2018, p. 58) write, “Placemaking is focused on the event, not the institution or the individual. Even though formal programming may be involved, a placemaking ‘event’ can be understood as whatever activates (or brings people to) the public space”.

  8. 8.

    This concept corresponds to the concept of tourismification (Jansen-Verbeke 1998, 2007) or touristification.

  9. 9.

    The concept of the festival market place is mentioned in several places in this book (first, in Sect. 2.2).

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  1. Department of Tourism Geography and Recreation, Faculty of Geography and Regional Studies, University of Warsaw, ul. Krakowskie Przedmieście 30, 00-927, Warsaw, Poland

    Andrzej Kowalczyk

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    Andrzej Kowalczyk

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    Marta Derek

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Kowalczyk, A. (2020). Theories and Concepts Related to Gastronomy in Urban Space. In: Kowalczyk, A., Derek, M. (eds) Gastronomy and Urban Space. The Urban Book Series. Springer, Cham. https://doi.org/10.1007/978-3-030-34492-4_2

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