La restauration a kilo à Rio de Janeiro (notice n° 1637313)
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| fixed length control field | 02191cam a2200301 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260111150244.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Brochier, Christophe |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | La restauration a kilo à Rio de Janeiro |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2014.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 66 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Ce texte s’interroge sur le succès de la formule de restauration « au kilo » à Rio de Janeiro depuis le milieu des années 1990. L’article passe en revue les avantages qu’offre ce système du côté d’une clientèle qui est pressée à l’heure du déjeuner, mais en même temps désireuse de consommer une nourriture équilibrée et du côté des restaurateurs en termes de rentabilité. Les transformations que ce succès représente pour l’offre gastronomique carioca sont examinées. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Catering a kilo in Rio de JaneiroThis paper discusses the success met in Rio de Janeiro by the restaurants « by the kilo » since the 1990’s. It considers the advantages offered to the hurried consumers at lunch time who are looking for a balanced diet ; and, on the side of the restaurant owners, their profitability. The changes implied by this success regarding the carioca gastronomic offer are examined. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Wie erklärt sich der seit den 1990er Jahren bestehende enorme Erfolg der sogenannten „A‑Kilo‑Restaurants“in Rio de Janeiro. Der Beitrag zeigt die Vorteile auf, die diese Restaurants für diejenigen Kunden haben, die Mittags wenig Zeit mitbringen, sich aber dennoch ausgewogen ernähren möchten. Betrachtet werden die Rentabilität der Restaurants sowie die Veränderungen, die ihr Erfolg für die „Carioca‑Gastronomie“mitsichgebracht hat. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gastronomie |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Rio de Janeiro |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | self‑service |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | travail en cuisine |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gastronomy |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | kitchen work |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | restaurant |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Rio de Janeiro |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | self‑service |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Ethnologie française | 44 | 1 | 2014-02-01 | p. 51-58 | 0046-2616 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-51?lang=fr&redirect-ssocas=7080">https://shs.cairn.info/revue-ethnologie-francaise-2014-1-page-51?lang=fr&redirect-ssocas=7080</a> |
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