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作 者:陆琳 朱允芳 闫宝如 LU LIN;ZHU YUNFANG;YAN BAORU
机构地区:[1]天津城建大学城市艺术学院
出 处:《设计》2025年第1期66-70,共5页Design
基 金:天津城市文化形象的战略定位和推广,天津市艺术科学规划项目(项目编号:C12062),后续研究。
摘 要:研究山东饮食类非遗在文创产品中的转译,探索叙事学理论在饮食类非遗文创的设计方法,促进山东非遗文化传承。以叙事学理论为基础,通过实地调研和文献分析法分析山东饮食类非遗的资源结构,总结当前饮食类非遗文创产品设计存在的问题,建构文章整体框架。通过调查问卷从情感化三层次梳理影响文创的设计因素;利用KANO模型和Better-Worse系数分析设计因素并开展重要度检验;运用AHP法量化设计因素指标权重,依据分析结果以山东非遗美食“纸皮包子”为例进行文创设计实践。文章依托叙事学理论和KANO-AHP模型指导的饮食类非遗文创设计实践,在一定程度上提高了文创设计的水平与效率,能为相关非遗文创设计实践提供一定的案例借鉴。Study the translation of Shandong's intangible cultural heritage in cultural and creative products,explore the design methods of narrative theory in non heritage cultural and creative products,and promote the inheritance of Shandong's intangible cultural heritage.Based on narrative theory,this article analyzes the resource structure of Shandong's food related intangible cultural heritage through field research and literature analysis,summarizes the current problems in the design of food related intangible cultural and creative products,and constructs the overall framework of the article.Sort out the design factors that affect cultural and creative industries from three levels of emotionalization through a survey questionnaire.Using the KANO model and Better Worse coefficient to analyze design factors and conduct importance tests;Using the AHP method to quantify the weight of design factor indicators,and based on the analysis results,taking the example of Shandong intangible cultural heritage delicacy"paper buns"for cultural and creative design practice.The article relies on narrative theory and KANO-AHP model to guide the practice of non heritage cultural and creative design in the field of food,which can improve the level and efficiency of cultural and creative design to a certain extent,and provide certain case references for related non heritage cultural and creative design practices.
关 键 词:叙事学理论 山东饮食类非遗 文创设计 KANO AHP
分 类 号:TB472[一般工业技术—工业设计]
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