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| SPATIAL DIFFUSION PATTERN AND CULTURAL GEOGRAPHY LOGIC OF CHINESE POPULAR CUISINE FROM THE PERSPECTIVE OF MOBILITY |
| ZENG Guo-jun1, LI Zhong-qi1, CHEN Zheng1, ZHOU Shang-yi2 |
1. School of Tourism Management, Sun Yat-sen University, Guangzhou 510275, China;
2. Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China |
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Abstract The increas of mobility means not only an increase in the intensity of population, information and capital flow, but also an increase in the range of mobility. In this context, the boundaries of traditional regional food culture areas based on stable demographic composition also begin to change. At the same time, mobility also enables the interaction and intermingling of multiple local food cultures on the basis of spatial diffusion. In this study, the whole region of China's mainland is taken as the research area. Based on a large amount of food service facility POI data, this study analyzes the spatial distribution characteristics of the popular cuisines in China using the kernel density analysis method and explains the cultural geography logic of their formation and diffusion from the mobility perspective. It is found that the popular cuisines in China mainly include Sichuan cuisine, Hunan cuisine, Cantonese cuisine, Dongbei cuisine, Anhui cuisine, Yungui cuisine, Xibei cuisine and Shandong cuisine; The spatial distribution of the popular cuisines in China is characterized by obvious differences and polycentric development. Among them, Sichuan cuisine, Hunan cuisine and Cantonese cuisine are widely distributed and numerous; Shandong cuisine and Anhui cuisine are numerous but less distributed; Dongbei cuisine, Yungui cuisine and Xibei cuisine are widely distributed but rare in number.
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Received: 01 March 2021
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2022, Vol. 37 
