The Research Of The Dong Minority’s Oil-tea Food Culture And Product Service System Design

Food culture is a core resource in rural cultural tourism,an important carrier of material and spiritual life in rural areas,and a comprehensive display form of rural life aesthetics and cultural tradition.The difference of food culture among different nationalities reflects the cultural difference and national characteristics among different nationalities,and it has the potential to become the window of local culture display in cultural tourism.However,the current situation of design innovation of food culture in cultural tourism is not optimistic.Firstly,the development of food culture in most regions is limited to the characteristics of food such as color,aroma and so on,and lacks the exploration and display of the cultural connotation behind it.Secondly,the product and service are separated from each other,they fail to integrate the two to realize the three-dimensional display of local culture on multiple levels of material and immaterial,and fail to bring visitors perfect cultural experience.Finally,excessive use of non-local resources is not conducive to the protection of the authenticity of local cultural experience in cultural tourism and tends to homogenize tourism services in various regions,failing to fully mobilize the development and utilization of local resources.Camellia is a typical food culture resource in the dong region.However,it has not been well industrialized and has not become the name card of cultural tourism in the dong region.This paper takes the oil tea of dong nationality as the entry point to make the design and research work of the targeted product service system for exploring its industrialization value in cultural tourism,and its cultural significance for improving the subjective well-being of Dong Minority’s people.Base on the research of food culture,cultural tourism and product service system,this paper study on Dong Minority’s oil-tea culture carried on the thorough research by means of literature research and field research.What’s more,it has formed a targeted design knowledge system about camellia,providing study methods and experience reference for similar research of the other ethnic food culture.Then,combining with the research on the relationship and level between diet behavior,subjective well-being and the design method of product service system,this paper proposes the design strategy,design principle and design method for the development of PSS of food culture resources.Finally,this paper also carries on the design practice with the project"Dong-xin Oil Tea House" of Huangdu Dong Minority’s Cultural Village,and introduces the processes,methods and results of the design works,verifies the design idea and method proposed,and discusses the possibility of promoting community development by local food.It’s the innovation point of this paper to ethnic food culture resources in the industrialization under the background of design and to explore balance mode between the country revitalization of local culture construction and cultural industry.What’s more,it also introduce the design thinking and theory of the product service system for food culture tourism services,including intangible part respectively from the theory,method and practice,a variety of dimensions for the overall planning and research.And to improve the subjective well-being of tourists and locals as the goal,based on the cultural research and design practice seeking method and path,focus on economic development and at the same time,and pay attention to the inheritance and transmission of culture.