| 000 | 01027cam a2200217 4500500 | ||
|---|---|---|---|
| 005 | 20250121070959.0 | ||
| 041 | _afre | ||
| 042 | _adc | ||
| 100 | 1 | 0 |
_aBrochier, Christophe _eauthor |
| 245 | 0 | 0 | _aCatering by the kilo in Rio de Janeiro |
| 260 | _c2014. | ||
| 500 | _a66 | ||
| 520 | _aThis paper discusses the success met in Rio de Janeiro by the restaurants that operate “by the kilo” since the 1990s. It considers the advantages offered to the hurried consumers at lunch time who are looking for a balanced diet; and, with regard to the restaurant owners, their profitability. The changes brought about by this success regarding the carioca gastronomic offering are examined. | ||
| 690 | _arestaurant | ||
| 690 | _aself‑service | ||
| 690 | _akitchen work | ||
| 690 | _aRio de Janeiro | ||
| 690 | _agastronomy | ||
| 786 | 0 | _nEthnologie française | 44 | 1 | 2014-02-01 | p. 51-58 | 0046-2616 | |
| 856 | 4 | 1 | _uhttps://shs.cairn.info/journal-ethnologie-francaise-2014-1-page-51?lang=en&redirect-ssocas=7080 |
| 999 |
_c482803 _d482803 |
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