中外饮食文化博物馆建设现状比较研究

Study on the Construction Situation of Food Culture Museums in China and Foreign Countries

国内饮食文化博物馆类型以地方菜系类、名菜名点类、茶酒饮料类、调味品类以及各种特色食品为主。我国饮食文化博物馆虽然在建设数量、类型品质以及建筑规模等方面具有一些显性的优势,但是在产业发展、管理运营机制以及博物馆功能创新等领域还存在诸多问题。欧洲国家对遗址类饮食文化遗产的保护,美国等现代工业化国家对现代工业食品的利用,韩日等亚洲国家对本国民族性饮食内容的传承等方面值得我们研究学习。国内饮食文化博物馆将在内容设计与内部管理体制方面进行有机更新,并不断地向国际著名饮食文化博物馆学习先进管理经验。在后博物馆以及后遗产时代,国内饮食文化博物馆在数量以及体量上将进一步提升。博物馆作为地方饮食文化遗产保护、传承和利用的重要载体,是城市文化旅游新的景观目的地,是提升城市美食文化旅游业发展的重要文化建设内容。

The main types of Chinese food culture museums are local cuisines, famous dishes, condiments and special foods and so on. When it comes to quantity, quality and size, Chinese food culture museums have their superiorities. But when it comes to industry development, managerial and operational mechanism and function innovation of museums, we have lots of problems. There are still many things we need to learn, such as the protection of food cultural heritage site in Europe, the use of modern industrial foods in modern industrialized countries like America and the inheritance of national food cultural heritage in some Asian countries like Korea and Japan. Chinese food culture museums will be organic renewal in content design and internal management system, and we will learn advanced management experience from international famous food culture museums. In the age of post-museum and post-heritage, the quantity and size of Chinese food culture museums will still develop. And museums are important vehicles of protection, inheritance and using of local food cultural heritage, new attractions of urban cultural tourism. Food culture museum is an important part of developing urban food culture tourism.