我国饮食文化博物馆的发展现状及功能提升  

On present situation and function improvement of Chinese food culture museums

作　　者：刘军丽[1] 

机构地区：[1]四川旅游学院川菜发展研究中心,四川成都610100

出　　处：《美食研究》2017年第2期29-34,共6页Journal of Researches on Dietetic Science and Culture

基　　金：四川省社科联2016规划项目(SC16E049)

摘　　要：我国饮食文化博物馆具有"数量增加快、区域聚集性强、主体多元与种类丰富"的特点。饮食文化博物馆的功能体系由"基础层面——传承传播饮食文化、拓展层面——促进推动美食产业、创新层面——丰富提升旅游文化"构成。未来应从深入挖掘饮食文化遗产、创新展陈方式、开发特色美食旅游产品三个方面实施功能提升,推动饮食文化博物馆的健康可持续发展。Food culture museums in China are characterized by rapid increase in quantity, strong regional ag- gregation, subject diversity and richness. The functional system of the food culture museums comprise ＂the basic level - transmitting the food culture, the expanding level - promoting the food industry, and the innova- tive level- enriching the tourism culture. Deep excavating into the food and cultural heritage, innovating the development methods, developing special food tourism products should be practiced to enhance the healthy and sustainable development of the museums of food culture in the future.

关 键 词：饮食文化 博物馆 功能体系 提升策略 

分 类 号：TS971.2[轻工技术与工程]