“桂菜出桂”的发展要素分析  

An Analysis of Development Factors for Popularization of Guangxi Cuisine to the Outside World

作　　者：滕永军[1] 潘虹[2] 

机构地区：[1]玉林师范学院职业技术学院,广西玉林537000 [2]玉林师范学院政史学院,广西玉林537000

出　　处：《南宁职业技术学院学报》2015年第2期18-20,共3页Journal of Nanning College for Vocational Technology

摘　　要：桂菜是以广西特产为主要原料,运用特有的烹饪工艺,结合广西民俗饮食文化和习俗烹饪而成的地方风味菜。近年来,虽然政府、媒体都在提"打造桂菜",但是桂菜发展步伐十分缓慢,在外省的影响力略显微弱。为此,借助广西商务系统力推桂菜、打造"舌尖上的广西"的发展时机,对桂菜推出市场的要素进行分析,指出"桂菜出桂"的发展需要奠定菜肴研究理论、培养桂菜大师、突出桂菜特色,搭建广西旅游与桂菜协同发展平台、充分利用政府政策支持,塑造桂菜品牌,使桂菜走出广西,走向全国。The long-term development of Guangxi cuisine has given birth to its own flavor cuisine is developed with technology and combination of Guangxi special products as Guangxi folk catering culture and the raw materials customary cooking. characteristics. The local- through peculiar cooking Guangxi cuisine witnesses slow development with little influence in other areas in spite of the governments＇ and media＇s efforts on its development. We, therefore, take the opportunity of Guangxi Business System＇s commitment to popularization of Guangxi cuisine and development of ＂A Bite of Guangxi＂ to analyze the market factors for popularizing Guangxi cuisine. It is suggested that popularization of Guangxi cuisine to the outside world calls for establishment of dishes research theory, cultivation of for Guangxi Guangxi cuisine chefs, construction of collaborative development platform tourism and Guangxi cuisine, full use of the government＇s policy support, and establishment of Guangxi cuisine brand in an effort to popularize Guangxi cuisine to the outside world.

关 键 词：桂菜出桂 发展要素 广西民俗饮食 “舌尖上的广西” 桂菜大师 

分 类 号：TS971[轻工技术与工程]