创意城市视角下“美食之都”的建设实践与思考——以成都为例

Practice and consideration for construction of “city of gastronomy” from perspective of creative city——A case of Chengdu

基于中国城市"十三五"转型发展背景和文化创意经济发展趋势,立足于创意城市的视角,以亚洲首个入选"美食之都"的城市——成都为观察案例,从产业、技术、文化和环境层面剖析和探讨其"美食之都"的建设实践和发展思路,提出应从美食的文化创意定位和产业横向关联、传统美食技艺的标准化建设和精品化发展、美食的遗产传承和文化认同以及美食交流的渠道畅通和氛围营造等四个方面来推进美食创意城市建设,以期为中国更多依托特色文化资源的城市尤其是"美食"城市的创意发展提供借鉴。

The interaction between theory and practice of creative city was discussed based on the background of the transformation of city development in China during the period of the 13th Five Year Plan and the booming trend of creative economy, taking Chengdu as an example. Proposals were presented in respective of industry, technology, culture and environment, concerning food culture creativity orientation and horizontal industrial linkages, construction of traditional cooking skill standardization and best quality product, inheritance of deli- cious food and cultural identity, and creating smooth channels and atmosphere for food communication to pro- mote the construction of the cities of gastronomy for those cities which are characterized by distinctive culture and gourmet.