摘要
作为地方饮食文化产品的本土潮州菜,在传承与发展中面临饮食文化原真性保持与地方菜系标准化改革的双重需求与两难选择。通过分析本土潮州菜生产机制中消费者对原真性的需求与潮菜企业的标准化需求,研究原真性与标准化之间的关系,探索本土潮州菜发展路径。研究表明:本土潮州菜的原真性与标准化存在共生关系;可以在标准化进程中融入原真性标识要素,以推动本土潮州菜的可持续发展,为地方菜饮食文化生产提供理论依据和实践指引。
In its inheritance and development,Teochew cuisine,featuring local food products with cultural elements,is faced with the dual demands and dilemma of maintaining authenticity of the food culture and standardization of the local cuisine.By analyzing consumers demands for authenticity and Teochew cuisine enterprises’demands for standardization in production,this paper studies the relationship between authenticity and standardization and further explores the feasibility of implementation.The findings are as follows:there is a symbiotic relationship between authenticity and standardization of local Teochew cuisine;elements of authenticity identification should be integrated into the standardization process in order to promote the sustainable development of local Teochew cuisine.It is expected that this research may provide empirical evidence for theory building and practical guidance for the construction of local cuisine culture.
作者
苏彦
黄武营
吴雁彬
SU Yan;HUANG Wuying;WU Yanbin(Hanshan Normal University,Chaozhou 521041,Guangdong,China)
出处
《四川旅游学院学报》
2022年第4期5-10,共6页
Journal of Sichuan Tourism University
基金
广东省标准化试点项目“广东省潮州菜团体标准服务标准化试点”
广东省非物质文化遗产工作站(潮州菜烹饪工作站)项目。
关键词
原真性
标准化
本土潮州菜
传承
发展
authenticity
standardization
local Teochew cuisine
inheritance
development
