摘要
我国传统美食体现着各民族独特的制作技艺和生活方式,是非物质文化遗产中的重要组成部分。为了全面认识我国33个省(市、区)(暂缺台湾地区数据)的传统美食非物质文化遗产的现状,运用地理空间分析方法对33个省(市、区)的传统美食非物质文化遗产数量、类别进行地域差异性比较。研究表明:传统美食非物质文化遗产在级别分布上极不均衡,主要以省级行政单位为主,整体呈现“东多西少”的分布形态;在分布数量上,广西壮族自治区、重庆市和四川省位居前3位,澳门特别行政区、海南省和西藏自治区位居后3位,差异明显;在类型结构上形成以面点菜肴、地方特产类为主,佐餐佳品、休闲零食类稀缺的特征;空间密度总体呈现出“多核多中心”的分布格局,分类别呈现出“东密西疏”的分布格局。基于此,建议制定针对性的传统美食非物质文化遗产保护措施,如推进传统美食非物质文化遗产与旅游、网络深度融合,加强西部地区传统美食非物质文化遗产传承保护工作,以及打造以“多核心为主”的传统美食名城名镇等,以期为我国传统美食非物质文化遗产的保护和发展贡献思路。
The intangible cultural heritage of traditional Chinese cuisine has a long history of development,reflec-ting the unique production techniques and lifestyle of various ethnic groups,which is an important part of intangi-ble cultural heritage.In order to comprehensively understand the current situation of traditional culinary intangible cultural heritage in 33 provinces of China(currently lacking data from Taiwan),a geographic spatial analysis method was used to compare the regional differences in the quantity and categories of culinary intangible cultural heritage in the 33 provinces.Research shows that the distribution of traditional culinary intangible cultural herit-age is extremely uneven,mainly at the provincial level,presenting an overall distribution pattern of"more in the east and less in the west";for the overall number of provinces,Guangxi,Chongqing and Sichuan rank the top three,while Macao,Hainan and Xizang rank the bottom three,with obvious differences;for type structures,it is characterized by a predominance of noodle dishes and local specialties,as well as a scarcity of excellent food ac-cessories and leisure snacks;the overall spatial density presents a distribution pattern of"multi-core and multi center",and the classification shows a distribution pattern of"dense in the east and sparse in the west".Based on this,it is recommended to develop targeted measures for the protection of intangible cultural heritage of Chinese cuisine,such as promoting the deep integration of intangible cultural heritage of Chinese cuisine with tourism and the Internet,strengthening the inheritance and protection of intangible cultural heritage of Chinese cuisine in the western region,and creating a"multi-core"food city and town,in order to contribute ideas to the protection and development of intangible cultural heritage of Chinese cuisine.
作者
李勇
王天姣
余冰
Li Yong;Wang Tianjiao;Yu Bing(Hengyang Normal University,Hengyang 421002,Hunan,China;Hunan Automobile Engineering Vocational University,Zhuzhou 412001,Hunan,China;Rural Revitalization Research Institute,Changsha University,Changsha 410022,Hunan,China)
出处
《绿色科技》
2025年第1期141-148,共8页
Journal of Green Science and Technology
基金
教育部人文社会科学研究规划基金项目(编号:24YJA850011)
国家自然科学基金面上项目(编号:72074033)。
关键词
传统美食
非物质文化遗产
区域差异
保护策略
traditional cuisine
intangible cultural heritage
regional differences
preservation strategies
