Transmission and Development of Food Heritage under Rural Revitalization: Yongfeng chili sauce in China

被引：0

作者：

Qiong, Li ^{[1
]}

Sharif, Mohd Shazali Md. ^{[2
]}

Fuza, Zatul Iffah Mohd ^{[3
]}

Jian, Gong ^{[4
]}

机构：

[1] Hunan Univ Humanities, Sch Business, Sci & Technol, Loudi, Hunan, Peoples R China

[2] UiTM Selangor Cawangan Puncak Alam, Fac Hotel & Tourism Management, Dept Culinary & Gastron, Puncak Alam, Selangor, Malaysia

[3] UiTM Terengganu Cawangan Dungun, Fac Hotel &Tourism Management, Dept Tourism Management, Kuala Dungun, Terengganu, Malaysia

[4] Hunan Univ Humanities, Sch Arts & Design, Sci & Technol, Loudi, Hunan, Peoples R China

来源：

ENVIRONMENT-BEHAVIOUR PROCEEDINGS JOURNAL | 2023年 / 8卷 / 25期

关键词：

Food Heritage; Transmission; Development; Rural Revitalization; TRADITIONAL FOOD; EXAMPLE;

D O I：

10.21834/e-bpj.v8i25.4845

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

In the context of China's rural revitalization strategy, this study explores the transmission and development of food heritage, using the case of Yongfeng Chili Sauce as a reference for local governments to formulate intangible cultural heritage protection policies. Qualitative methods were employed to gather data from family workshops and factories. Narrative analysis was conducted on data obtained from observations and interviews through fieldwork, addressing the research questions. Findings indicate, Yongfeng Chili Sauce carries rich culture and unique production techniques; is one of the pillar industries of the local economy; and significantly promotes rural revitalization if the local government's current concern.

引用

页码：157 / 163

页数：7

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