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旅游导刊  2018, Vol. 2 Issue (4): 15-16    DOI: 10.12054/lydk.bisu.74
专题论文:旅游研究探索与展望     
饮食文化生产中的原真性、食品安全与食品健康
曾国军(), 王龙杰
中山大学旅游学院 广东广州 510275
Production of Food Culture: Authenticity, Food Safety and Food Health
Guojun ZENG(), Longjie WANG
School of Tourism Management, Sun Yat-sen University,Guangzhou 510275, China
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摘要:

饮食文化的跨地方再生产是饮食地理领域的重要议题。尽管已有研究从食品生产与消费二维情境的响应和匹配视角分析了饮食文化的异地生产,但这些研究仍是基于生产者视角的解读,忽视了食品本原价值,亦即食品的原真性和食品的安全与健康价值。本文基于饮食文化生产中的原真性、食品的安全与食品的健康等维度,构建了饮食文化再生产的三维分析框架,通过案例比较和文献分析,对流动性视角下的食品原真性与食品安全、地方性视角下的食品原真性与食品健康、现代性视角下的食品安全与食品健康之间的矛盾和冲突展开深入讨论。在此基础上,本文提出了未来的饮食文化生产研究方向,特别是食品生产与消费的统合、自然科学与社会科学对饮食文化生产研究的整合等,也为饮食文化的当代生产提供体系化的分析思路。

关键词: 饮食文化生产原真性食品安全食品健康    
Abstract:

The trans-local cultural production of food is one of the most hotly debated research agendas and becomes emergingly significant in the area of food geography. Despite the long-term discussion on the paradox of authenticity versus standardization of food and the theoretical exploration on the food consumption context versus producers’ strategy, there is still a lack of interpretation from the views of food consumers, especially the fundamental value of food, namely food authenticity, food safety and food health. Given these shortcomings, this study proposed a three-dimensional framework including food authenticity, food safety and food health and based on this theoretical framework, this paper discussed different perceptions of the three elements from both food producers and consumers. This paper mainly discussed the negotiation process of food authenticity and food safety in the context of mobility and especially the tourism mobility; the second topic is the co-production of food authenticity and food health in the context of (re-)localization and particularly the destruction of global food network on local lifestyle and food perception; the third research agenda is the dis-continuum of food safety and food health in the process of modernization and the uniqueness of food value among different consumers. Furthermore, this research envisions the new directions on food research through both the view of food production and consumption and the integration of natural science and social science, which will promote the sustainable food culture production system in the near future.

Key words: the production of food culture    authenticity    food safety    food health
收稿日期: 2017-12-12 出版日期: 2018-09-07
PACS:  F59  
基金资助: 本文受国家自然科学基金(项目编号:41571129)、ESRC(Economic and Social Research Council)国际合作项目“可持续消费、中产阶级与食品消费伦理”(项目编号:BH170896)资助
作者简介:

作者简介: 曾国军(1977— ),男,湖南华容人,博士,中山大学旅游学院教授、博士生导师,研究方向:酒店管理和饮食地理。E-mail:zenggj@mail.sysu.edu.cn .王龙杰(1992— ),男,江苏盐城人,中山大学旅游学院博士研究生,研究方向:饮食地理和旅游信息化。

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曾国军, 王龙杰. 饮食文化生产中的原真性、食品安全与食品健康[J]. 旅游导刊, 2018, 2(4): 15-16.

Guojun ZENG, Longjie WANG. Production of Food Culture: Authenticity, Food Safety and Food Health. Tourism and Hospitality Prospects, 2018, 2(4): 15-16.

链接本文:

https://lydk.bisu.edu.cn/CN/10.12054/lydk.bisu.74        https://lydk.bisu.edu.cn/CN/Y2018/V2/I4/15

图 1  饮食文化生产分析框架
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[1] 曾国军, 陆汝瑞. 原真性与标准化悖论:饮食文化的消费情境与生产者响应[J]. 旅游导刊, 2017, 1(1): 51-66.