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Study on the Perceived Value of Zhanjiang Residents to Mangrove Cuisine
DENG Yuping, HUANG Yafen
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DOI:10.17265/2159-5542/2023.06.004
Lingnan Normal University, Zhanjiang, China
Taking mangrove cuisine in Zhanjiang as an example, this paper investigates the residents’ perceived value of mangrove cuisine through questionnaire survey. The results show that the overall satisfaction of residents on the mangrove cuisine in Zhanjiang is high. The highest satisfaction of residents on the perceived value of mangrove cuisine is the historical and cultural heritage, and the lowest satisfaction is the local characteristics. The main factor affecting the satisfaction is the utility value. Based on the analysis of the present situation and existing problems of mangrove cuisine resources in Zhanjiang, this paper puts forward some countermeasures and suggestions for the sustainable development of mangrove food in Zhanjiang in terms of strengthening government support, increasing public participation awareness, increasing publicity channels, enhancing popularity and reputation, and paying attention to the inheritance of characteristic food culture.
Zhanjiang residents, mangrove cuisine, perceived value, questionnaire survey
Psychology Research, June 2023, Vol. 13, No. 6, 266-275
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