流动性视角下中国流行菜系的空间扩散格局及其文化地理逻辑

流动性的增强不但意味着人口、信息、资金流动强度增加，也意味着流动范围的扩大。在此背景下，以稳定的人口构成为基础的传统地域饮食文化区的边界也开始发生变化。同时，流动性也使多元地方饮食文化在空间扩散的基础上展开了互动与交融。本研究将除港澳台地区以外的中国全域作为研究区域，基于海量餐饮服务设施POI数据，运用核密度分析方法分析中国目前的流行菜系空间扩散格局并描述其特征，并从流动性视角阐释其形成与扩散的文化地理逻辑。研究发现，中国现流行的菜系主要包括川菜、湘菜、粤菜、东北菜、徽菜、云贵菜、西北菜、鲁菜；中国流行菜系的空间扩散格局具有差异明显、多中心发展的特点。其中，川菜、湘菜、粤菜数量多分布广；鲁菜、徽菜分布集中，扩散较少；东北菜、云贵菜、西北菜数量较少但分布范围广。这种流行菜系空间扩散格局背后的文化地理逻辑与流动性密不可分，人口、资金等的流动促使地方饮食文化在空间内扩散，同时也带来了地方饮食文化间的交融互构。

SPATIAL DIFFUSION PATTERN AND CULTURAL GEOGRAPHY LOGIC OF CHINESE POPULAR CUISINE FROM THE PERSPECTIVE OF MOBILITY

The increas of mobility means not only an increase in the intensity of population, information and capital flow, but also an increase in the range of mobility. In this context, the boundaries of traditional regional food culture areas based on stable demographic composition also begin to change. At the same time, mobility also enables the interaction and intermingling of multiple local food cultures on the basis of spatial diffusion. In this study, the whole region of China's mainland is taken as the research area. Based on a large amount of food service facility POI data, this study analyzes the spatial distribution characteristics of the popular cuisines in China using the kernel density analysis method and explains the cultural geography logic of their formation and diffusion from the mobility perspective. It is found that the popular cuisines in China mainly include Sichuan cuisine, Hunan cuisine, Cantonese cuisine, Dongbei cuisine, Anhui cuisine, Yungui cuisine, Xibei cuisine and Shandong cuisine; The spatial distribution of the popular cuisines in China is characterized by obvious differences and polycentric development. Among them, Sichuan cuisine, Hunan cuisine and Cantonese cuisine are widely distributed and numerous; Shandong cuisine and Anhui cuisine are numerous but less distributed; Dongbei cuisine, Yungui cuisine and Xibei cuisine are widely distributed but rare in number.