地理学报 ›› 2012, Vol. 67 ›› Issue (2): 239-252.doi: 10.11821/xb201202010
蔡晓梅1,2, 朱竑2, 刘晨1
收稿日期:
2011-02-28
修回日期:
2011-10-27
出版日期:
2012-02-20
发布日期:
2012-02-20
通讯作者:
朱竑(1968-), 男, 甘肃人,教授, 博士, 博士生导师。中国地理学会会员(S110001607m), 主要研究方向为文化地理和旅游地理。E-mail: eeszhh@mail.sysu.edu.cn
基金资助:
CAI Xiaomei1,2, ZHU Hong2, LIU Chen1
Received:
2011-02-28
Revised:
2011-10-27
Online:
2012-02-20
Published:
2012-02-20
Supported by:
摘要: 地方感的研究为探讨人地关系提供了新的视角。情境主题餐厅作为能提供特殊体验的一种微观文化空间,为员工构造了一个“异位(heterotopias)”的超现实空间(hyperreality)。本文通过对广州味道云南食府这一典型情境主题餐厅员工的体验式观察和深度访谈,探讨了情境主题餐厅员工对不同尺度空间产生的不同地方感特征及其原因,得出以下结论:① 员工对情境主题餐厅及其所处城市的地方感存在差异。他们对餐厅具有强烈的地方认同和地方依赖,对餐厅所处城市具有地方依赖,但对餐厅以外的其他城市空间不存在地方认同;② 员工对情境主题餐厅地方感特征产生的原因是餐厅融洽的社交环境、良好的工作和生活环境以及较高认同的情境(文化);③ 员工对情境主题餐厅所处城市地方感特征产生的原因是城市所提供的良好工作条件、较差的自然环境、低熟悉的城市空间、对家乡的依恋和对“异乡人”的身份认同;④ 员工对情境主题餐厅及其所处城市的熟悉程度、环境和文化认同程度和归属/依恋程度的差异是员工对两者地方感存在差异的原因。结论对于丰富地方感在微观空间层面的理论与实证研究有重要的价值,能够为城市中其他微观文化空间的地方感研究提供借鉴。
蔡晓梅, 朱竑, 刘晨. 情境主题餐厅员工地方感特征及其形成原因——以广州味道云南食府为例[J]. 地理学报, 2012, 67(2): 239-252.
CAI Xiaomei, ZHU Hong, LIU Chen. Characteristics and Causes of Situational Theme Restaurant Staff's Sense of Place: A Case Study of the Taste-Yunnan Restaurant in Guangzhou[J]. Acta Geographica Sinica, 2012, 67(2): 239-252.
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