From Home Food to Macanese Cuisine？ Historical Development, Tourist Branding and Cultural Identity
From Home Food to Macanese Cuisine？ Historical Development, Tourist Branding and Cultural Identity
摘要
Food, cooking, and food-making places play a primordial role in the formation of cultural identity and community building. Using the example of Macanese food in Macao Special Administrative Region, this article discusses the transformation of Macanese food from everyday home food to the current status of cuisine in present-day Macanese society through the analysis of the perception of consumers and producers of Macanese food. The findings demonstrate the friction between Macanese food crafted by Macanese as part of an emergent ＂authentic＂ marker of Macanese identity and the commercial branding of Macanese food for tourist purposes.
参考文献20
-
1Aytar, V. and J. Rath, eds. 2012. Selling Ethnic Neighborhoods." The Rise of Neighborhoods as Places of Leisure and Consumption. London: Routledge.
-
2Bessiere, J. 1998. "Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas." Sociologia Ruralis 38(1):21-34.
-
3Bodomo, A. and E. Ma. 2012. "We Are What We Eat: Food in the Process of Community Formation and Identity Shaping Among African Traders in Guangzhou and Yiwu." African Diaspora 5:3-26.
-
4Caplan, P. 1997. Food, Health and Identity. London/New York: Routledge.
-
5Chang, R. C. Y., J. Kivela, and A. H. N. Mak. 2010. "Food Preferences of Chinese Tourists." Annals of Tourism Research 37(4):989-1011.
-
6Cheng, M. B. 2002. "Cultural Significance: The Identity of Macao." Review of Culture 4:53-69.
-
7Cohen, E. and N. Avieli. 2004. "Food in Tourism: Attraction and Impediment." Annals of Tourism Research 31 (4): 755-778.
-
8Hall, C. M. and L. Sharpies. 2003, "The Consumption of Experiences or the Experiences of Consumption? An Introduction to the Tourism of Taste." Pp. 1-24 in Food Tourism Around the World: Development, Management and Markets, edited by C. M. Hall, E. Sharpies, R. Mitchell N. Macionis, and B. Cambourne. Oxford: Butterworth- Heinemann.
-
9Hall, C. M. and R. Mitchell. 2001. "Wine and Food Tourism." Pp. 307-329 in Special Interest Tourism. Context and Cases, edited by N. Douglas and R. Derrett. Brisbane: John Wiley.
-
10Hjalager, A. M. and G. Richards, eds. 2002. Tourism and Gastronomy. London: Routledge.
-
1杨宗宝.澳门的土生葡人[J].历史教学问题,2002(2):42-44.
-
2陈菊英.《细菌、真菌与食品制作》教学设计[J].发明与创新（初中生）,2015(4):48-51.
-
3澳门特别行政区《食品安全法》将实施[J].农产品质量与安全,2013(4):79-79.
-
4Marie Kruger.Celebrating the Harvest and san yklk： Exploring Festival and Public Ritual as Collective Memory to Sustain Cultural Identity[J].Journalism and Mass Communication,2014,4(6):379-385. 被引量：1
-
5王克林.“人类对细菌和真菌的利用”(第一课时)的教学设计[J].生物学教学,2015,40(5):43-45. 被引量：2
-
6谭敦民.《舌尖上的中国》》忽略食品安全[J].烹调知识,2014,0(11):55-57.
-
7汪舒婕,陈珏,王羽萌.芝味难挡·奶酪盛宴[J].美食,2014(1):42-51.
-
8管金竹,林柏,罗江.富诚科技：“保鲜膜”与创新力[J].乡镇企业导报,2010(4):11-13.
-
9尚玉昌.动物的“言传身教”[J].大科技（科学之谜）（A）,2001(4):44-45.
-
10葡萄酒包装轻装上阵[J].包装财智,2011(8):55-55.
