The process of the diffusion of Sichuan cuisine
DOI:
https://doi.org/10.61173/ne9eds68Keywords:
Sichuan cuisine, marketing strategy, culture, traditional, diffusionAbstract
The paper analyzes the process of the diffusion of Sichuan cuisine, such as what kind of marketing strategy does this type of cuisine use to be succeed. After doing a review for several papers, the paper conclude that the process of becoming popular for Sichuan cuisine shows an example of a connection between culture and population that leads to diffusion. The special history, geographical features, marketing strategies and so on all play a big role in presenting the best side of this cuisine to the whole China, even the entire world. It turns out that the cuisine has been successfully spreaded which proves that people from other regions are willing to accept this culture. Thus, in order to let a culture becomes popular, building a close bond that attracts people is significantly crucial.
References
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Dean&Francis Culture of Sichuan from the perspective of a Chinese professor. Zhang, Na, and Guansheng Ma. “Nutritional characteristics and health effects of regional cuisines in China.” BMC, 31 Jan. 2020, journalofethnicfoods.biomedcentral.com/articles/10.1186/ s42779-020-0045-z#:~:text=Sichuan%20cuisine%20 emphasizes%20the%20use,are%20cooked%20with%20salt%20 processed. Scholarly source about “Nutritional characteristics and health effects of regional cuisines in China.”
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