Author(s)

Sihui Ma ¹

Affiliation(s)

¹ College of Landscape Architecture, Zhejiang Agricultural & Forest University, Hangzhou, Zhejiang, China

Corresponding Author

ABSTRACT

In recent years, culinary tourism has emerged as one of the fastest-growing sectors of global tourism. Gastronomy enriches a destination's cultural significance and serves as a novel pathway for promoting tourism by showcasing its unique culinary heritage and expressing the destination's brand personality. Chengdu, having been officially recognized by UNESCO's "Creative Cities Network" and bestowed with the title of "International Capital of Gastronomy," stands as the first city in Asia to achieve such honors. The gastronomic intellectual property centered around Chengdu's Panda culture plays a pivotal role in the development of Chengdu's culinary tourism. Hence, this paper elucidates the strategy of crafting the "Panda Bamboo" Gastronomic Intellectual Property from four perspectives: identifying novel growth opportunities for Sichuan cuisine, curating thematic gastronomic neighborhoods, disseminating culinary culture, and innovating marketing approaches, all of which aim to bolster the advancement of Chengdu's culinary tourism.

KEYWORDS

CITE THIS PAPER

Sihui Ma, The Strategy for Cultivating Chinese "Panda and Bamboo" Gastronomic IP. Tourism Management and Technology Economy (2023) Vol. 6: 53-59. DOI: http://dx.doi.org/10.23977/tmte.2023.060409.

REFERENCES

[1] Zhang T. A study on the influence of food tourism motivation on tourists' satisfaction and behavioural intention [J]. Journal of Tourism, 2012, 27(10): 78-84.
[2] Liang H, Yuankun W, Mingxia Liu. IPA analysis of tourists' perceptions of local cuisine experience in tourism destinations - taking Enshi Prefecture in Hubei as an example [J/OL]. Journal of Agricultural and Forestry Economics and Management, 2016, 15(3): 335-342. https://doi.org/10.16195/j.cnki.cn36-1328/f.2016.03.041.
[3] Jingjing G. Review of foreign research on food and tourism--and talk about the phenomenon of generalization of the concept of food tourism [J]. Journal of Tourism, 2012, 27(10): 85-92.
[4] Cheng L, Youhai L, Dengli L. Gourmet tourism destination brand personality and influence under the perspective of Confucian culture [J]. Journal of Tourism, 2018, 33(1): 25-41.
[5] Jianhong J, Wang K. A study on culinary hotspot discovery based on SA-LDA model [J]. Cuisine Research, 2017, 34(4): 32-37.
[6] Zhou R. Research on the image communication strategy of gastronomy and cultural tourism in the era of new media—Taking Chengdu, the international "food capital", as an example [J]. Gastronomy Research, 2016, 33(4): 26-31.
[7] Junli L. Research on the evaluation and tourism development of rural food resources in Chengdu [J]. Gourmet Research, 2016, 33(2): 37-42.
[8] Lin X, Ruolan L. Chengdu cultural tourism IP shaping and promotion with panda culture as the core [J]. Sichuan Theatre, 2021(1): 165-168.
[9] Chengdu Municipal Forestry and Garden Bureau. Developing Chengdu's bamboo industry to create a beautiful landscape [J]. Pioneer, 2018(4): 39-40.
[10] Fu L. Sustainable development of gastronomic tourism economy [J]. Food Research and Development, 2021, 42(23): 236.
[11] Xiangyun L, Xingyang L, Guo Xuan. A study of gastronomic elements in tourism destination image - taking Chengdu as an example [J]. Gastronomy Research, 2017, 34(1): 24-28.
[12] Frochot I. An Analysis of Regional Positioning and Its Associated Food Images in French Tourism Regional Brochures [J/OL]. Journal of Travel & Tourism Marketing, 2003, 14(3-4): 77-96. https://doi.org/10.1300/J073v14n03_05.
[13] Okumus B, Okumus F, Mckercher B. Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey [J/OL]. Tourism Management, 2007, 28(1): 253-261. https://doi.org/10.1016/j.tourman. 2005.12.020.
[14] Chuanbiao W, Anrui F. Research on Perception and Experience of Dalian Tourism Cuisine [J]. Resource Development and Market, 2018, 34(12): 1771-1776.
[15] Zhang Q, Qiumin J. Research on the mediatization of female college students' "foodie" under the perspective of the Internet [J]. Cuisine Research, 2016, 33(2): 8-12+42. 

Sponsors, Associates, and Links

• Information Systems and Economics
  
  
• Accounting, Auditing and Finance
  
  
• Industrial Engineering and Innovation Management
  
  
• Journal of Computational and Financial Econometrics
  
  
• Financial Engineering and Risk Management
  
  
• Accounting and Corporate Management
  
  
• Social Security and Administration Management
  
  
• Population, Resources & Environmental Economics
  
  
• Statistics & Quantitative Economics
  
  
• Agricultural & Forestry Economics and Management
  
  
• Social Medicine and Health Management
  
  
• Land Resource Management
  
  
• Information, Library and Archival Science
  
  
• Journal of Human Resource Development
  
  
• Manufacturing and Service Operations Management
  
  
• Operational Research and Cybernetics