非遗美食资源旅游开发适宜性评价——以宁波市为例

Suitability Evaluation of Tourism Development of Intangible Gastronomic Heritages: a Case Study of Ningbo City

美食作为核心吸引物,在目的地形象推广和提振区域经济多元化发展中,具有特殊作用。从开发价值、开发条件、开发效益3个维度构建了非遗美食资源旅游开发适宜性评价指标体系,通过德尔菲专家调查法和层次分析法确定指标权重、完善指标计分标准。对宁波市的31项国家级、省市级饮食类非遗项目进行实证评价,得到特品级非遗美食资源1项,优良级非遗美食资源5项,和普通级非遗美食资源14项。旅游开发的适宜性评价有利于将非遗美食资源更好地植入文旅融合场景,对于不同等级的非遗美食项目,建议进行体验式重点开发、组合式开发和附加式开发。

In view of the special role of gastronomy playing in destination image promotion as well as in diversified development of regional economy as a core attraction, an evaluation index system of tourism development suitability of intangible gastronomic heritages was formed based on three dimensions of factors, development value, development conditions and development benefits.Indicators were weighted thorough Delphi expert survey method and analytic hierarchy process. A corresponding index scoring standard was also developed. Among the 31 national, provincial and municipal intangible gastronomic heritages in Ningbo evaluated, 1 first grade gastronomic attraction, 5 second grade gastronomic attractions and 14 ordinary gastronomic attractions were classified. The suitability evaluation of tourism development is conducive to better embedding intangible gastronomic heritages into cultural-tourism integration scenarios. For different grades of intangible gastronomic heritages, this paper puts forward various development suggestions, give priority to experiential development of first grade and second grade attractions, collaborative development of ordinary attractions, and auxiliary production of non-graded attractions.