目的地餐厅的做法与地方性的产生:中国米其林餐厅案例

Foods Pub Date : 2024-06-12 DOI:10.3390/foods13121838
Yuying Huang, C. M. Hall, Ning (Chris) Chen
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引用次数: 0

摘要

餐饮在旅游体验中起着举足轻重的作用,许多研究都指出,餐厅属性对游客的目的地体验和地方感有着重要影响。已确定的属性包括食品产地、菜单设计、物理和社会服务景观以及餐厅声誉,所有这些都有可能增强顾客的地方感。因此,本研究以地方性生产理论为基础,探讨了目的地餐厅如何 "把地方性放在盘子里",并确定了目的地餐厅如何促进地方性。研究人员对中国大陆 17 家米其林(一星级、二星级、三星级和 Bib Gourmand)餐厅的代表进行了半结构式访谈。研究结果表明,目的地餐厅在推广地方特色时采用了三种主要策略:与当地社区建立伙伴关系,以生产、展示和再现地方特色;利用当地农产品、食谱、烹饪技术和地方文化中蕴含的地方知识;以及实践 "易地性",将地方美食介绍给多样化和国际化的消费者。这项研究提供了一个全面的认识,即目的地餐厅如何使用地方性和地方的概念,以及这不仅可以促进餐厅,还可以促进地区烹饪文化和目的地吸引力的方式。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Destination Restaurants’ Practices and the Production of Locality: The Case of Michelin Restaurants in China
Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists’ destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers’ sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants “put place on the plate” and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness.
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