民族美食旅游的文化政策

IF 0.5 4区管理学 Q4 BUSINESS

Rae-Revista De Administracao De Empresas Pub Date : 2018-05-28 DOI:10.1590/S0034-759020180313

Lucy M. Long

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引用次数: 18

摘要

烹饪旅游的特点是食物作为旅游的主要吸引力或动机(Boniface, 2003;Hall & Sharples, 2003;Hjalager & Richards, 2002;Long, 1998, 2004;Quan & Wang, 2004)。它在国际和国内旅游领域都是一个非常受欢迎和有利可图的行业，并对食品相关业务产生重大影响。这种旅游所包含的菜系和菜肴的识别，选择，评价和解释是权力问题，即文化政治。谁来做这些选择?谁的食谱被用来代表一种文化?谁给出了烹饪的定义?谁被认为是权威，谁被认为是权威，他们是如何成为权威的?

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POLÍTICA CULTURAL NO TURISMO GASTRONÔMICO COM ALIMENTOS ÉTNICOS

Culinary tourism features food as the primary attraction or motivation for travel (Boniface, 2003; Hall & Sharples, 2003; Hjalager & Richards, 2002; Long, 1998, 2004; Quan & Wang, 2004). It is a highly popular and profitable industry in both international and domestic tourism segments and has a significant impact on food-related businesses. The identification, selection, evaluation, and interpretation of the cuisines and dishes included in such tourism are issues of power, that is, cultural politics. Who gets to make those selections? Whose recipe is used to represent a culture? Whose definition of the cuisine is presented? Who is considered the authority, by whom, and how did they come to be in that position?

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来源期刊

Rae-Revista De Administracao De Empresas Multiple-

CiteScore

1.30

自引率

12.50%

发文量

审稿时长

32 weeks