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논문 기본 정보

자료유형
학술저널
저자정보
He, Song Fei (Kookmin University) Liang, Yue Hui (Kookmin University) Chung, Mi Sun (Kookmin University)
저널정보
한국전시산업융합연구원 한국과학예술융합학회 한국과학예술융합학회 Vol.39 No.2
발행연도
2021.3
수록면
497 - 511 (15page)
DOI
10.17548/ksaf.2021.03.30.497

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This study begins with the phenomenon that cultural conflict may occur between people with different social backgrounds, lifestyles and values in the context of social and economic globalization. Cultural conflict is one of the preconditions to promote cultural identity, and cultural identity is also the basis for the sustainable development of regional culture. With the rapid development of society and the substantial improvement of material conditions, food and clothing is no longer a social problem in China. People begin to pay attention to their own internal needs and have more diversified demands on the connotative value and presentation of food. As a symbol of regional culture, food can reflect the internal culture of the region and the social and cultural relationship between the region and other regions. It is an important carrier of the sustainable development of regional culture. In the face of the increasing demand at all levels, tangible single products can no longer meet the needs of users, thus promoting the market economy from product oriented to service-oriented competition.
The purpose of this study is to deconstruct and reconstruct a variety of possibilities between regional food, regional culture and people, give play to the role of service design thinking in this process, and explore the value and significance of service design thinking in the process of sustainable development of regional food culture.
Therefore, this paper attempts to use service design thinking to participate in the research process of the sustainable development of Chinese regional culture, and its methods and tools to participate in the process of regional culture characteristic food is not only the food remanufacturing and so on. The key is to study and analyze the relationship between the cultural attributes and lifestyle of regional food, create design value by means of symbols, vision, products, space and service process, and enhance the cultural significance and commercial attributes of food with the intervention of multi stakeholders.
The research results and contents are as follows: firstly, as the determination and expression of regional food cultural connotation information, service design is not only the presentation of food material attribute information, but also the fundamental driving force to promote the development of intangible values (information, memory, interaction, etc.) such as its cultural attribute.
Secondly, the food system involved in service design pays attention to the experience perception of users, promotes collaborative innovation activities of regional food stakeholders, maximizes the value of regional cultural information obtained by stakeholders in the service system, cooperatively creates possible solutions and improves the service quality of the food system.
Thirdly, service design improves the user experience of regional food culture, explores the interactive relationship between people and time, region, culture, food and other contacts, and uses symbols and other means of information expression to play the role of people in promoting and inheriting the sustainable development of culture in the regional food system.
Based on the research results, this paper looks forward to the ability and creativity of service design to solve the problem of sustainable development of food culture with regional characteristics, promote the advanced innovation of food culture with regional characteristics, and transmit and develop more diversified cultural values.
#Service Design #Regional Food Culture #Cultural Identification #Design Value #Design fusion

목차

Abstract
Ⅰ. Introduction
Ⅱ. Research on the Service Design in the Development of Regional Food Culture
Ⅲ. Service Innovation for the Sustainable Development of Regional Food Culture
Ⅳ. Value and Significance of Service Design in the Process of Sustainable Development of Regional Food Culture
Ⅴ. Conclusion
Reference

참고문헌 (47)

참고문헌 신청
Allan G. Johnson / 2008 / Seeing the trees and the forest / People's University of China Press google schola Andy Polaine / 2015 / Service Design and Innovation Practice / Tsinghua University Press google schola An Ran / 2017 / Food is eternal, so what does eternal design look like? / Art and Design 1(02) google schola Cha Shan / 2015 / Service design micro-diary / Electronic Industry Press google schola Cui Xinjian / 2004 / Cultural identity and its roots / Journal of Beijing Normal University(Social Science Edition) 2004(04) google schola

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