Regional gastronomic tourism as a factor in promoting traditional chinese culture
Abstract
The article examines the regional gastronomic tourism of the People's Republic of China as a way to promote traditional culture, primarily cooking. The specificity of the studied gastronomic culture is determined and explained. The period of formation of Chinese national cuisine throughout its development is briefly considered: from the Zhou dynasty to the modern period, where important dates in its formation are determined. The paper gives the concept of "gastronomic tourism", its features and advantages over other tourist destinations. The importance of regional gastronomic tourism in the economy of the People's Republic of China is emphasized. The following cuisines are distinguished in regional gastronomic tourism: Fujian, Zhejiang, Anhui, Jiangsu, Cantonese, Sichuan, Hunan, Shandong.
About the Authors
R. R. Ilyasova
Kazan (Volga Region) Federal University
Russian Federation
Russian Federation
Ruzilya R. Ilyasova, student
Kazan
O. A. Masalova
Kazan (Volga Region) Federal University
Russian Federation
Russian Federation
Olga A. Masalova, Associate Professor, PhD
Kazan
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Review
For citations:
Ilyasova R.R., Masalova O.A. Regional gastronomic tourism as a factor in promoting traditional chinese culture. Kazan Bulletin of Young Scientists. 2022;6(4):43-52. (In Russ.)
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