新疆罗布人饮食文化遗产旅游开发模式研究

发布时间：2018-01-08 12:00

本文关键词：新疆罗布人饮食文化遗产旅游开发模式研究　出处：《塔里木大学》2017年硕士论文　论文类型：学位论文

【摘要】：饮食文化遗产是非物质文化遗产的一个重要组成部分,带有较强的地域风情色彩和地方文化特点。将饮食文化遗产与旅游相结合形成一种新型的文化旅游产品,近年来各地都为之探索。罗布泊地区位于新疆塔里木盆地东端,属暖温带大陆性极端干旱荒漠气候,记录了数百万年以来西北干旱区气候环境变迁的历史,发育了罕见的地貌景观,孕育过举世闻名的楼兰文明。自西汉始,以罗布泊为重要交通枢纽的古丝绸之路的开通,开创了东西方文明交流的新时代。一个多世纪以来,有关罗布泊地区古文明兴衰、民族迁移融合及其与自然环境变迁的关系,一直是社会科学和自然科学长期关注的热点问题。新疆罗布人饮食文化遗产有深厚的历史文化积淀,其饮食和文化具有鲜明的特点,当前又面临前所未有的发展机遇。将新疆罗布人饮食文化遗产旅游资源开发成具有竞争力的亮点旅游项目,以此来推动饮食文化遗产旅游资源和民族传统文化的可持续发展具有重要的现实意义。本文重点是研究如何开发新疆罗布人饮食文化遗产旅游。在对国内外相关研究进行详细综述的基础上,通过对国内外相关文献的阅读、整理和分析,对相关研究的发展脉络进行了总结,厘清了相关概念及理论基础。从概念和理论上归纳论述了非物质文化遗产、罗布人的饮食文化遗产、饮食文化遗产旅游开发模式、SWOT分析法、旅游者行为理论、体验经济理论、可持续发展理论等,对饮食文化遗产与旅游业的关系进行了分析,着重讨论了饮食文化遗产是发展旅游业的基础、旅游业的发展刺激饮食风的进一步提升、饮食文化遗产与旅游业的有机结合等三个方面。详细开展了对新疆罗布人饮食文化遗产旅游的SWOT分析。从其优势、劣势、机会、威胁等四个方面仔细分析了新疆罗布人饮食文化遗产旅游开发的整体环境。接着,对罗布人饮食文化遗产旅游资源开发模式进行了探讨。从美食养生、风情体验、产业链条等几个方面提出了相应的开发模式,最后得出了相应的结论与对策建议。
[Abstract]:Diet cultural heritage is an important part of intangible cultural heritage with strong regional color and local cultural characteristics. Food cultural heritage and tourism are combined to form a new type of cultural tourism products. In recent years, the Luopu area is located at the eastern end of Tarim Basin, Xinjiang. It belongs to the warm temperate continental extreme arid desert climate and records the history of climate and environment change in arid region of Northwest China for millions of years. Developed a rare landscape, breeding the world-famous Loulan civilization. Since the Western Han Dynasty, Luobupo as an important transportation hub of the opening of the ancient Silk Road. For more than a century, the ancient civilization of Lop Por region has been rising and declining, and the integration of ethnic migration and its relationship with the changes of natural environment. It has been a hot issue of social science and natural science for a long time. The food culture heritage of Luobu people in Xinjiang has profound historical and cultural accumulation, and its diet and culture have distinct characteristics. At present, we are faced with unprecedented opportunities for development. The tourism resources of the food and culture heritage of Luobu people in Xinjiang will be developed into a competitive bright spot tourism project. It is of great practical significance to promote the sustainable development of food cultural heritage tourism resources and national traditional culture. This paper focuses on how to develop the food cultural heritage tourism of Robu people in Xinjiang. On the basis of a detailed review of the research. Through reading, sorting out and analyzing the relevant literature at home and abroad, this paper summarizes the development of the relevant research, clarifies the relevant concepts and theoretical basis, and concludes and discusses the intangible cultural heritage from the concept and theory. The food cultural heritage of Robb, the tourism development mode of food cultural heritage and SWOT analysis, the theory of tourists' behavior, the theory of experience economy, the theory of sustainable development and so on. This paper analyzes the relationship between dietary cultural heritage and tourism, and discusses emphatically that dietary cultural heritage is the basis of developing tourism, and the development of tourism stimulates the further promotion of diet style. This paper analyzes the food cultural heritage tourism of Luobu people in Xinjiang from its advantages, disadvantages and opportunities in three aspects: the organic combination of food cultural heritage and tourism. Four aspects, such as threats, carefully analyzed the overall environment of the development of food cultural heritage tourism in Luobun, Xinjiang. Then, the development mode of tourism resources of the food cultural heritage of Luobu people was discussed. This paper puts forward the corresponding development mode in several aspects, such as amorous feelings experience, industry chain and so on, and finally draws the corresponding conclusion and countermeasure suggestion.
【学位授予单位】：塔里木大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS971;F592.7

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