The Research Of Regional Tourism Food Space Production In Tibet Since The Reform And Opening Up

Along with the increasingly close relationship between culture and space, culture no longer be seen as completely passive composition in the space, and is regarded as important force to promote the development and evolution of spatial. Culture gradually shifts from the consumer resources to productive resources.To the ethnic minority areas which is under the influence of participate in world tourism development, is becoming a important engine to promote the city tourism image, change the industrial structure and attract consumer. Therefore, cultural space production gradually become a kind of space mode of production. In this process, the government, tourists, operators and local residents, which is active or passive, directly or indirectly involved in cultural space production.The foreign scholars who researched on cultural space production is relatively detailed, especially on the study of behaviors and ways of cultural space production on different interest subject. In contrast, the domestic scholar’s research is lack of systematic and standardized, and relatively lack of empirical research on cultural space production. In view of this, I expound the change of food culture in Tibetan restaurant of labrang town in the first chapter of the paper; Analysis the spatial pattern and the spatial production pattern of food culture of Tibetan restaurant in the second chapter to the third chapter; Analysis the production mechanism of food culture space of Tibetan restaurant in the fourth chapter, based on the construction of conceptual framework, which is include the government, tourists and operators.The main conclusions are as follows: First, the change of food culture in Tibetan restaurants.1. Tibetan restaurants in such aspects as construction, color, decoration has become diversified, which is no longer limited to the national decoration style, began boldly introducing modern decoration content;2. In the aspect of eating utensils, the national utensils is given priority to modern utensils, which acts as restaurant decorate; 3. In the aspect of menu form, the main named type is realistic and freehand brushwork named type as auxiliary; 4. In terms of cooking materials, Tibetan meal raw material such as yak meat, lamb, highland barley, which still mainly comes from the plateau, Tibetan restaurants using modern cooking ingredients and seasonings at the same time;5. In terms of cooking methods, Tibetan restaurants mainly based on the traditional cooking style, introduce the cooking style of Chinese food and western food at the same time;6. In terms of food variety, Tibetan restaurants enrich the food types, which is including traditional Tibetan meal, fried dishes, hotpot, noodles, pizza, curry rice in Indian, etc.Second, the change of Tibetan restaurants space pattern.1. The number of Tibetan restaurants in the study area is diminishing gradually from temple centre to the periphery. The theme Tibetan restaurants is located in the traffic trunk line, The Tibetan bars tend to distributing centre of flow and logistics(such as commercial street, walking street), the traditional Tibetan restaurants distribute near the temple.2. The traditional Tibetan restaurants only service local Tibetan for dining, which is mainly distributed on the north side of commercial street and gasigou road, the distribution type is "L".3. The Tibetan bars which isl market-oriented, mainly service tourists for dining and cultural experience, distribute concentrated in walking street and the east of gasigou road, the distribution type is word "ding".4. The theme Tibetan restaurants which is open diet- culture composite space, the space is irregular distribution in the poles, mainly distributed in S312 trunk line.Third, the change of Tibetan restaurants space production pattern of food culture.1. In transverse comparison of the Tibetan restaurants, the compound theme Tibetan restaurants has double development advantages on cultural production original and food production professional, culture and diet complement each other.2. The Cultural theme Tibetan restaurants and Cultural Tibetan bars pay attention to the construction of professional culture, but diet is too simple; And due to the limit of operators ’professional background and business background and the driven by economic interests, the cultural Tibetan bar is much easier than cultural theme restaurants act as a symbol in the process of cultural production of "Tibetan culture".3. The dietary Tibetan bars and dietary traditional Tibetan restaurants have professional ethics in food production, attract customers by food quality, but they both lack of cultural cohesion; The dietary Tibetan bars are more professional and diverse than dietary traditional Tibetan restaurants,but dietary traditional Tibetan restaurants focus on the original Tibetan meal.4. The simple traditional Tibetan restaurants are congenital deficiencies on the food quality and cultural construction, gradually tend to be more popularization and mediocrity due to the lack of the cultural connotation and professional ethics in food.Fourth, the dynamic mechanism of Tibetan restaurants. 1. The performance is the only measure of the production of cultural space in Tibetan restaurant tunder the market economy. 2. The operator’s cultural background and business management experience is one of the important factors which is restricting the cultural space production of Tibetan restaurants. 3. The different consumer groups have different cultural awareness, the tourists which is feeling deep is the "symbol" of Tibetan culture at a short time dining, and the Tibetan people resonate with deep traditional Tibetan culture.4. Through the horizontal comparison of different Tibetan restaurants, the cultural reproduction of traditional Tibetan restaurants, which is driven by internal is just on the continuation of history; the cultural reproduction of Tibetan bar, which is created by external world is the embodiment of economic; the cultural reproduction of theme Tibetan restaurants, which is adaptated by culture not fully follow the rules of market economy, is also influenced and restricted by religion, policy and social psychology.