摘要
非物质文化遗产是民族历史和传统文化的浓缩和积淀,文章以中华老字号永川豆豉为例,探讨如何在生产性保护模式下开辟传统工艺类非物质文化遗产的创业之路。永川豆豉目前存在生产企业不断减少、产销量占比偏低、品牌影响力弱等问题,通过分析发现,问题产生的原因可以概括为市场竞争激烈、企业实力有限,生产周期长、成本高;顾客忠诚度、依赖性低;最后,文章提出与科研机构联合、与传媒业联合、与旅游产业联合的"三个联合"的生产性保护建议。
Intangible cultural heritage is the concentration and accumulation of national history and traditional culture,take the Chinese well-known Yongchuan fermented soya beans as an example,discuss the entrepreneurship of traditional technology of intangible cultural heritage in the productive protection mode.Yongchuan fermented soya beans face with the problem of decreasing production enterprises,low production and sales ratio and weak brand influence.By analyzing,the causes of those problems can be summed up as intensely competitive market,limited enterprise strength,long production cycle,high cost and low customer loyalty and dependency.In the end,put forward the ＂three joint＂ productive protection suggestions,which are combined with scientific research institutions,media industry and tourism industry.
作者
王竞一
WANG Jing-yi(Chongqing University of Arts and Science, Chongqing 402160, China)
出处
《中国调味品》
CAS
北大核心
2018年第5期171-174,200,共5页
China Condiment
基金
重庆市非物质文化遗产研究中心重点项目(JD2014-002)
重庆文理学院博士人才引进项目(2017RJJ35)
关键词
永川豆豉
非物质文化遗产
生产性保护
创业
Yongchuan fermented soya beans
intangible cultural heritage
productive protection
entrepreneurship
