Theories and concepts related to gastronomy in Urban space

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.