Chongqing Cuisine Tourism Resource Development And Research

The developed countries are more systematic and mature on the research of theculinary tourism resource, which is still a weak link in China. As the development ofChongqing, to establish Chongqing as a gourmet capital has become municipal strategicproject. Meanwhile, Chongqing cuisine tourism research is the focal issue of thepractical significance. We have made some exploratory research on the concepts﹑theories and development of culinary tourism nationally and internationally, and alsogot some achievements. However, the research about Chongqing cuisine tourism whichwas under the development of Chongqing food cuisines has not involved in yet; but thepaper which used a certain element of individual factor which was a part of cuisinetourism resources as the train of thought and used the research Chongqing culinarytourism as the specific theme is very rare. What is more, the paper which based on theglobal view all of the elements of the cuisine tourism resource to discuss thedevelopment of the cuisine tourism resource of Chongqing is not involved. Based onthis perspective, the article combined with the local characteristics of Chongqinghumanities and focused on how to develop Chongqing cuisine tourism and strived toobtain the valuable academic achievements to supply effectively service to the planningof Chongqing cuisine tourism. This paper is divided into eight chapters.The first chapter is the introduction which introduced the background andsignificance of the topic, summarized both foreign and domestic research﹑researchmethods and content.The second chapter is about the culinary tourism theoretical research. It introducedthe innovative connotation of culinary tourism﹑the theoretical basis of culinarytourism﹑the important features and basic functions of culinary tourism.The third chapter is about cuisine tourism resources and cuisine tourism resourcesdevelopment of the connotation and profoundly analyzed the formation background ofChongqing cuisine tourism resources﹑elements and features of Chongqing cuisinetourism resources.The forth chapter is about the recent situation of Chongqing cuisine tourism, which gave a detailed analysis of the status and problems of tourism development inChongqing cuisine tourism﹑the urgency and necessity of the development ofChongqing cuisine tourism and the culinary tourism development experience andmeasures of Sichuan, Hunan and Guangdong province.The fifth chapter is about Chongqing cuisine tourism resources developmentstrategy. Through discussion, it put forward that to up Chongqing to be the city ofgastronomy at Yangtze upriver is the short-term strategic objective and to establishChongqing to be the city of gastronomy in China is the long-term strategic objective. Italso chose to make cuisine tourism zone and to standardize Chongqing cuisine systemas strategic focus of tourism resources development.The sixth chapter is about the thought on the development of Chongqing cuisinetourism, which proposed to clarify and improve the Chongqing cuisine system﹑todistribute Chongqing cuisine tourism resources according to its own condition and tooffer some basic initiatives to promote Chongqing cuisine tourism resources strongly.Meanwhile, it gave a clear and detailed explanation of each step.The seventh chapter is about Chongqing cuisine tourism resources developmentmeasures. It applied the solution for managing the four challenges. At the same time, itput forward to promote the security measures of Chongqing cuisine tourism resourcesdevelopment through organizational construction、supervision and guard、policy supportand direction of public opinion.The eighth chapter is the conclusion, which reviewed the innovation of the cuisinetourism’s connotation; on this basis, it proposed more new ideas and new options on thedevelopment of Chongqing cuisine tourism resource. From the global view rather thanlocal perspective on constitutive elements of cuisine tourism resource, the paperproposed and proved that the Chongqing cuisine system was the importantcharacteristics of Chongqing cuisine tourism resource. It still put forwardcountermeasures for optimizing the Chongqing cuisine tourism resource’s spatialpattern and the train of thought for Chongqing cuisine tourism resource’s developmentpath. In conclusion, the paper involved six aspects of academic achievements, as well asthe other three problems which remained to be solved.