The Production Turn of Local Food Culture under the Influence of Tourism:Characteristics and Mechanism
As the integration of culture and tourism is promoted,local food culture production not only needs to cater to changing dietary consumption demands but also to shoulder the mission of leading local cultural innovation and enhancing the influence of local culture.However,hosts and guests often have conflicting expectations,as tourists are more concerned with the authenticity of food culture,while local residents favor the integration of new techniques,flavors,and models alongside traditional heritage.Therefore,local food culture must balance tradition and innovative development.As tourism promotes the transformation of local food culture production,it also reshapes its value system.Research is needed on the logical relationships and mechanisms involved,spanning the entire process from production practices to theoretical construction.Based on the logic of cultural production,the production of local food culture requires exploration in terms of the observation of phenomena and analysis of underlying mechanisms.From a cultural production theory perspective,this article investigates Yangzhou,a birthplace of Huaiyang cuisine,and,using interviews,participatory observation,panel discussions,and documentary analysis,explores how tourism has transformed Yangzhou's local food culture production.The findings are as follows:(1)The transformation of local food culture production is reflected in four aspects:production factors,production fields,production modes,and structural forms.Regarding production factors,there is greater emphasis on the excavation and utilization of dietary elements in literary classics and local culture.The production field has shifted from traditional,confined settings to larger and more diverse settings.Regarding production modes,there is progress at both the technical and process levels,combining kitchen production techniques,staged culinary performances,and multi-scene technologies.Changes in structural form are manifested in the harmonious coordination of content production,symbol production,and media production.(2)The mechanisms driving the transformation of local food culture production under the influence of tourism result from a complex interplay of multiple factors.The driving factors include core elements such as government,industry associations,catering enterprises,tourists,and cultural scholars,and related factors such as the cultural environment,resource endowment,social development,policy support,and innovation capability.Together,these factors result in four key driving mechanisms:a response mechanism for production entities,a mechanism for local cultural innovation and development,a mechanism for promoting the quality of cultural and tourism consumption,and a mechanism for negotiation between hosts and guests.(3)Local cultural production consists of multiple systems,of which dietary culture is one part,and has always been an open production system.As our understanding of the constituent elements of destination tourism consumption and the transformation of development models evolves,the impact of tourism accelerates the transformation of local food culture production,becoming an undeniable driving force in cultural production.Although there is tension between cultural integrity and innovation at the local level,cultural production itself is an evolving dynamic process.From this perspective,the influence of tourism on local food culture production can effectively connect various stakeholders with targeted approaches,utilize production materials more effectively,and organically integrate cultural resources.
NETL
NSTL
万方数据
维普
