基于具身认知的酒文化博物馆多感官设计——以青岛啤酒博物馆为例  

Multi-sensory Design of Wine Culture Museum Based on Embodied Cognition:Taking Qingdao Beer Museum as an Example

作　　者：姜一 JIANG Yi(Sichuan Tourism University)

机构地区：[1]四川旅游学院

出　　处：《科学教育与博物馆》2024年第4期30-37,共8页Science Education and Museums

基　　金：四川省社会科学重点研究基地中国酒史研究中心资助项目(ZGJS2002-10);四川省高校人文社会科学重点研究基地川酒文化国际传播研究中心资助项目(CJCB2022-10)之成果。

摘　　要：以具身认知理论为指导,深入分析了青岛啤酒博物馆在视觉、听觉、嗅觉、触觉和味觉等方面的多感官设计实践。通过实证研究,提炼出酒文化博物馆的多感官设计策略:营造情境化空间,以实现观众身心与环境的强耦合;深入发掘酒文化内涵,以确保展示内容与观众感官体验相适应;借助数字化技术实现多种感官的有机融合。这些策略共同作用于观众的生理和心理层面,有效提升了观众对酒文化的认知深度和广度。Guided by the theory of embodied cognition,this study conducts an in-depth analysis of the multi-sensory design practices at the Qingdao Beer Museum across auditory,visual,tactile,olfactory,and gustatory dimensions.Through empirical research,the study distills multi-sensory design strategies for wine culture museums:creating contextualized spaces to achieve a strong coupling between the viewer's body and mind with the environment;thoroughly exploring the essence of wine culture to ensure that display content aligns with the audience's sensory experiences;and leveraging digital technology to facilitate the organic integration of various senses.These strategies,working in concert,impact viewers on both physiological and psychological levels,significantly enhancing the depth and breadth of their understanding and appreciation of wine culture.

关 键 词：具身认知理论 酒文化博物馆 多感官设计 

分 类 号：TS971[轻工技术与工程]