符号学视角下的旅游体验研究——西溪湿地的个案分析

本文以西溪湿地为例,将符号的解读和建构问题纳入到旅游体验中进行考察。在文献分析和实地调研的基础上,通过分层聚类、交互分析等方法,对西溪旅游者体验动机的符号感知、体验过程的符号解读以及体验质量的符号要素构建进行了实证分析。结果表明,休闲浪漫是旅游者对西溪的基本符号感知,不同符号类型旅游者人口社会属性和旅游行为存在结构差异,体验的质量也不尽相同;结合体验效果的符号要素相关性解读,不仅为研究旅游体验的本质提供了新的符号学理论视野,也为丰富和强化旅游体验提供了有效的操作途径。     

It’s never too late to join the revolution! – Enabling new modes of production in the contemporary Danish food system

ABSTRACT

The Danish food system has undergone a transition in the past 10–20 years, in which new quality conventions have evolved. Examples include increasing organic production and consumption, and increasing interest in local food, experience, community, taste and gastronomy. This article explores what influences if and how these new food trends are expressed in the food system. We conduct a comparative case study involving three product categories: craft beer, specialty flour and organic broilers. Craft beer and specialty flour have undergone a revolution, in which new flavours, products, practices and social relations are generated; by contrast, organic broilers have remained a relatively stable product category. The case studies demonstrate that the revolution is not just taking place in one domain, but it implies a multidimensional reconfiguration of the food system where an emphasis on multiple quality aspects and diversification of the product category is important. However, food trends are not the invention of the individual producer, but serve as common conventions that products can be related to, although their interpretation is not pre-given. In addition, a transition presupposes a shared vision and a coordination of activities among the actors in the food system or the mobilization of new actors who share this vision.     

‘Putting Place on a Plate’ along the West Cork Food Trail

ABSTRACT

In 2011, Ireland's National Tourism Development Authority (F?ilte Ireland) announced a plan to increase the number of food tourists to the country. According to the plan, Irish food will be recognized for the quality of its regional food experiences that evoke a unique sense of place. To further the plan, it created a program entitled ‘Place on a Plate’ which encourages restaurant owners/chefs to offer fresh locally sourced seasonal food and list the names of local suppliers on their menus. This paper examines the effectiveness of this ‘Place on a Plate’ strategy by examining 53 restaurant menus along the West Cork Food Trail in southwest Ireland to determine whether they contain: (1) a statement as to the origin of their food supplies, (2) a listing of local food producers, and (3) geographical place name references on individual menu items. The study found that the majority of restaurants do not include a statement as to the origin of their food supplies, indeed only three out of the surveyed restaurants provided complete food supply listings. The largest number of menu items to be connected with a place were linked with Ireland followed by West Cork and the Atlantic. The results suggest that the ‘Place on a Plate’ strategy has had a limited impact and that more education needs to occur about its potential to contribute to West Cork's gastronomic identity.     

旅游者对广州饮食文化景观形象感知的实证研究

\"食在广州\"已成为一个集味觉享受、视觉感受和听觉冲击于一体的广州形象的宣传口号,成为广州吸引外地旅游者的重要品牌。通过对外地旅游者的抽样调查,探讨旅游者对广州饮食文化景观的形象感知特征,结果表明:①广州整体旅游形象中,购物突出,饮食居次;②传统美食和饮食习俗受偏爱;③旅游者注重餐馆的用餐环境和服务,总体上对餐馆表示满意;④广州饮食的多元化特征在旅游者感知中表现明显。旅游者对广州饮食文化景观形象感知特征对于科学合理的开发利用广州饮食文化景观资源有重要的理论与实践意义。     

旅游者对旅游“非营利”理念的感知研究——基于扎根理论

旅游资源从根本上看具有公益性特点,与“非营利”理念高度契合,两者相互结合的研究具有现实的必然性和理论的可行性。本文采用扎根理论的研究范式分析了旅游者对旅游“非营利”理念的感知,主要结论有：（1）旅游者普遍认为旅游“非营利”理念目前在我国几乎不存在,但却是大势所趋;（2）旅游者对旅游“非营利”理念的期望发展方向在宏观上表现为政府法规监管等9大方面;（3）旅游者对旅游“非营利”理念的期望发展方向在微观上表现为21个小范畴,且在健全监督机制、税收优惠等方面的期望较为集中。（4）旅游者对于如何从自身做起践行“非营利”理念的认知程度很低,国人的旅游“非营利”理念亟待培养。     

Food and the middle ages

The study of food in the middle ages attracted much interest among antiquarians from the eighteenth century on. New perspectives came with the growth of social and economic history. Over the last two decades, re-evaluations of historical sources, along with contributions from other disciplines, especially archaeology, the archaeological sciences, anthropology and sociology, have changed the possibilities for this area of research. The study of cooking, of cuisine and its cultural context, as much as food production and the material conditions of life, is now central to developing our understanding of consumption. This paper explores new possibilities for the study of taste and demotic cuisine, food and virtue, the association of women with food, and the role of food in society and in cultural change.     

试论态度理论对旅游服务质量的促进作用

旅游业是服务行业,服务态度至关重要。重视态度理论的学习和使用．可给旅游企业的生存和发展带来机会和裨益。     

THE CRISIS OF HUMANITY: OR,WHAT IF WE HAVE NEVER BEEN HUMAN?

This collection of nine essays brings together a variety of responses to the question of the “nonhuman turn” within the humanities and the social sciences, understood broadly as a developing concern with overcoming anthropocentrism in its diverse manifestations. Emerging from The Nonhuman Turn conference held at the University of Wisconsin‐Milwaukee in 2012, which was hosted by the Center for 21st Century Studies, it represents the first attempt to account for and consolidate the many intellectual approaches and developments that may now be regarded as constituting the nonhuman turn. The nonhuman turn is contextualized as both “yet another” turn but also a necessary one, and as something critically distinct from “the posthuman turn”—whereas the posthuman turn is concerned with what comes after the human (ways of being, ways of thinking), the nonhuman turn insists (according to editor Richard Grusin) that “we have never been human.” My reading of this volume suggests that this claim is not borne out across the chapters it contains, and that the notion that we have never been human, though a noble gesture to Bruno Latour's widely lauded claim that “we have never been modern,” does not enable a new philosophy, nor does it advance the two primary streams of philosophical thought featured here: object‐oriented ontology (OOO) and new materialism.     

一“鲜”难求？地方流动对可持续饮食系统的影响机制

可持续饮食系统的研究愈发受人重视,当前从关系主义视角的研究,偏重于与食物前向关联的“身体”,忽视了与食物后向关联的“地方”。本文选择福建省罗源县为案例研究地,分析了20世纪90年代至今罗源饮食地理的变化情况,旨在探究地方流动对地方饮食系统的影响机制。研究发现,罗源从“海味、清鲜、笋糟、非标准”的闽菜系主导的地方饮食特征变为多元菜系并存的标准化饮食特点,原来日常生活中常见的“新鲜”变得一“鲜”难求。该变化是由工业化、城镇化造成的“去地化”结构性因素与乡贤回家投资、三峡移民饮食跨地方迁移等“再地化”因素共同影响形成的。本文提出地方饮食系统的可持续性取决于个体的差异化感知,不能用生产—消费饮食系统的可持续性来替代个体对“可持续”的具身感知认同。