漫游背景下淮扬饮食文化的匠心精神及其旅游价值
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摘要
漫游是当前旅游消费的显著特征,饮食文化作为地方旅游文化的构成部分,是响应漫游需求的重要载体。淮扬菜是我国传统的四大菜系之一,在对国内外相关研究进行梳理并结合实证分析的基础上,验证了淮扬饮食文化具有深厚的文化底蕴和独特的匠心精神,为满足游客的漫游需求提供了丰富的素材,并从多个维度阐述了其旅游价值。
Roaming is a prominent feature of current tourism consumption. As a component of local tourism culture,dietetic culture is an important carrier in response to roaming needs. Huaiyang cuisine is one of the four major traditional cuisines in China. It is proved that Huaiyang dietetic culture has profound cultural heritage and unique ingenuity which satisfies the tourists through providing a wealth of material for their roaming requirements by review of relevant research at home and abroad and the combination of empirical analysis. Its travel value is illustrated from multiple dimensions.
Roaming is a prominent feature of current tourism consumption. As a component of local tourism culture,dietetic culture is an important carrier in response to roaming needs. Huaiyang cuisine is one of the four major traditional cuisines in China. It is proved that Huaiyang dietetic culture has profound cultural heritage and unique ingenuity which satisfies the tourists through providing a wealth of material for their roaming requirements by review of relevant research at home and abroad and the combination of empirical analysis. Its travel value is illustrated from multiple dimensions.
引文
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[18]张涛.美食节感知质量及提升策略研究[J].旅游学刊,2010,25(12):58-62.
[19]唐建华.精湛刀工淮扬菜[J].四川旅游学院学报,2005(2):22-23.
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[2]LONG L.Culinary Tourism(Material Worlds)[M].Lexington:The University Press of Kentucky,2004:4.
[3]BONIFACE P.Tasting Tourism:Travel for Food and Drink[M].Aldershot:Ashgate Publishing Limited,2003:165.
[4]CHEN Q,HUANG R.Understanding the role of local food in sustaining Chinese destinations[J].Current Issues in Tourism,2018(3):1-17.
[5]KIM Y H,KIM M,GOH B K.An examination of food tourist’s behavior:Using the modified theory of reasoned action[J].Tourism Management,2011,32(5):1159-1165.
[6]STRING F L,MACLAREN A,MACLEAN M,et al.Conceptualizing taste:Food,culture and celebrities[J].Tourism Management,2013,37(10):77-85.
[7]WEI Y.The green development of gourmet tourism[J].Advance Journal of Food Science&Technology,2015(8):546-549.
[8]CORIGLIANO A,BAGGIO R.Italian culinary tourism on the internet[C]//COLLEN J R.Gastronomy and Tourism.Sondrio:Proc.of ATLAS Expert Meeting,2002:92-106.
[9]唐友波.从中西饮食文化的差异看文化旅游的基点[J].东南文化,1991(6):295-299.
[10]陈思翔.论湘西旅游餐饮资源的开发[J].吉首大学学报(社会科学版),1988(1):58-60.
[11]马晓京.中国清真饮食文化的旅游价值及开发[J].中南民族学院学报(哲学社会科学版),1999(3):55-58.
[12]唐留雄.中华饮食文化与我国旅游业的发展[J].财贸研究,2001(2):41-44.
[13]FIELDS K.Demand for the gastronomy tourism product:Motivational factors[C]//HJALAGER A M,Richards G.Tourism and Gastronomy.London and New York:Routledge,2002:36-50.
[14]欧阳登科.国外工匠精神的培育成功经验及启示[J].智库时代,2017(10):40-41.
[15]朱宗宙.淮扬菜蕴含的人文价值[J].扬州大学烹饪学报,2008,25(4):21-25.
[16]季鸿崑.淮扬菜的振兴和江苏地区的烹饪教育[J].美食研究,2016,33(4):40-44.
[17]侯兵,朱敏.淮扬饮食文化景观谱系的构建及其旅游开发价值[J].扬州大学烹饪学报,2013,30(4):40-46.
[18]张涛.美食节感知质量及提升策略研究[J].旅游学刊,2010,25(12):58-62.
[19]唐建华.精湛刀工淮扬菜[J].四川旅游学院学报,2005(2):22-23.
[20]曾国军,刘梅.饮食地理与跨地方饮食文化生产[J].旅游学刊,2013,28(3):9-11.
[21]袁枚.随园食单[M].南京:江苏古籍出版社,2000.
[22]李斗.扬州画舫录[M].北京:中国画报出版社,2014.
[23]周晓燕,唐建华,张建,等.扬州蛋炒饭工艺标准化研究[J].扬州大学烹饪学报,2002(2):24-27.
[24]王寿鹏.基于旅游者的旅游价值模型及其应用[J].旅游科学,2011,25(6):55-64.