文旅融合背景下洛阳美食旅游开发策略研究  

Research on the Development Strategy of Luoyang Gastronomic Tourism Under the Background of Cultural and Tourism Integration

作　　者：杨玲 Yang Ling(Luoyang Polytechnic,Luoyang 471000,China)

机构地区：[1]洛阳职业技术学院,河南洛阳471000

出　　处：《黑龙江科学》2024年第19期16-18,22,共4页Heilongjiang Science

基　　金：2024年度洛阳市社会科学规划项目“文旅融合背景下洛阳美食旅游开发策略研究”(2024B055)。

摘　　要：为更好地促进洛阳美食旅游的开发,采用文本分析的方法,利用ROST CM6.0软件对洛阳美食旅游的相关游记进行高频词汇、情感特征及社交网络分析。研究结果表明,旅游者对洛阳美食的体验感知主要体现在美食的整体感知、地方代表性美食感知及美食文化感知维度,对洛阳美食体验的情绪特征主要以积极、正面为主,因服务水平产生的消极情绪应得到重视。从社交语义网络分析来看,呈现出“核心-边缘”的美食旅游体验感知结构。在分析高频词汇、情感特征及社交网络的基础上,结合文旅融合的背景提出相关发展建议,以期为洛阳美食旅游的开发提供参考。In order to better promote the development of gourmet tourism in Luoyang,the study uses text analysis method,and conducts high-frequency lexical analysis,emotion analysis and social network analysis of travel notes related to Luoyang gourmet tourism.The results show that tourists’perception of Luoyang cuisine is mainly embodied in the overall perception of cuisine,the perception of local representative cuisine and the perception of cuisine culture.The mood of Luoyang cuisine experience is mainly positive,while the negative mood caused by service level should be paid attention to,presenting the“core-edge”structure of the perception of food experience.Based on the analysis of high-frequency words,emotional characteristics and social networks,and the background of the integration of literature and tourism,the study puts forward some suggestions for the development of gourmet tourism in Luoyang.

关 键 词：文旅融合 洛阳 美食旅游 旅游开发策略 

分 类 号：F592.7[经济管理—旅游管理] F719.3[经济管理—产业经济]