[雙語(yǔ)翻譯]旅游紀(jì)念品外文翻譯--作為重要旅游紀(jì)念品的當(dāng)?shù)夭惋嫯a(chǎn)品

1、5100 英文單詞， 英文單詞，2.7 萬(wàn)英文字符，中文 萬(wàn)英文字符，中文 9000 字文獻(xiàn)出處： 文獻(xiàn)出處：Buczkowska K. Local food and beverage products as important tourist souvenirs[J]. Turystyka Kulturowa, 2014, 1(2014): 47-58.Local Food and Beverage Products As Impor

2、tant Tourist SouvenirsKarolina Buczkowska, AWF PoznańAbstract Tourist souvenirs are an indispensable element of traveling for most people, especially cultural tourists. The objectives of the study are to discuss the role

3、 and meaning of those souvenirs and to classify them, with a special consideration of culinary souvenirs into the following categories: local food and beverage products, kitchen utensils (gadgets), recipes, culinary guid

4、ebooks and menus, as well as photographs of the dishes, food markets, restaurants etc. Moreover, the paper also includes the results of the research showing tourist preferences in terms of souvenir purchased for oneself

5、and others, as well as received ones. The final conclusion of the paper is that creating and promoting the right tourist souvenirs – also based on local food and beverage – is therefore essential and it is of great impor

6、tance for the development of tourist activity in particular destinations as well as for the incoming tourists.Keywords: tourism, culinary tourism, cultural tourism, tourist productsIntroductionB. McKercher, F. Okumus and

7、 B. Okumus state that experiencing food and beverages of the country, region or area is now considered a vital component of the tourism experience: “Dining out is common among tourists and food is believed to rank alongs

8、ide climate, accommodation, and scenery in importance to tourists [McKercher, Okumus, Okumus 2008, pp. 137-148]. What is more, organizers of the 1st Oenogastronomic Tourism Conference 2012 in Bilbao assumed that “Tourist

9、s and visitors increasingly see in gastronomy the possibility of learning more about the culture of a place” [I Oenogastronomic Tourism Conference 2012,p. 2]. And it does not matter what kind of tourism they do – all tou

10、rists love eating and all of them must do it while travelling. “Food has an undeniable importance for holiday makers. As such, food tourism has gained an enormous potential in recent years. A high percentage of traveller

11、s, consider dining and food as relevant activities during their travels” [About Tourism International Destination Consultancy]. For some tourists getting knowledge and experience about other culture’s food becomes one of

12、 the trip motives and it is much more than just eating. For them the above-mentioned learning represents itself in tasting local and regional dishes, visiting various gastronomic facilities, meeting chefs and sightseeing

13、 places where food and beverages are produced. Moreover, an important element of the trip for them is also bringing home the local food and beverage products, kitchen utensils, photos or recipes as tourist souvenirs. Tho

14、se tourists visiting different places usually want to buy or get something ‘characteristic’ or ‘typical’, and it is pretty obvious that culinary souvenirs are their frequent choices.As M. Banaszkiewicz [2011, p. 4] claim

15、s “a souvenir, no less than a photo, completes the trip, it is a kind of a trophy, a justification of being ‘there’. It encompasses the whole trip which begins with planning and packing of bags. Unpacking and placing the

16、 brought souvenirs on ‘the mantelpiece’ closes up the experience, proving in a tangible way that the trip has taken place, and even though the memories of the trip may fade away, the dust- covered souvenirs will keep the

17、 memory of the past.”cultural tourism has to base itself, above all, on the offering experiences with three basic elements: diversity, interactivity, and context” [Richards 2007, p. 330]. We may say that tourists who are

18、 interested in food and beverages can definitely learn about it (education), have fun during the meals (esp. during nicely organized dinners) (entertainment), feel excited while tasting new dishes or watching preparation

19、 processes (excitement, emotions). What is more: the more different the cuisine is, the more diverse experience it gives to the tourist and that experience is even fuller if the tourist can co-create the dish (be interac

20、tive).Another important factor of cultural tourism is that it is recognized, among others, by the fact that it involves all five senses: sight, hearing, smell, touch and taste. If a tourist is interested in local food an

21、d beverages his/her travelling and sightseeing can be based on the following rule: “I see/notice (e.g. ready dishes, food and drinks preparation processes, food ingredients on the markets and shops, restaurants rooms etc

22、.) – I hear/listen to (sounds from the kitchens and restaurants, from food markets: people selling and buying etc.) – I smell (scents of dishes, spices, restaurants etc.) – I feel/touch (food ingredients etc.) – I taste/

23、savor (dishes and their ingredients, spices, drinks)”.Cultural tourism is also very creative and it gives the tourists the possibility to participate in cooking workshops or activities, to take an active part in trips on

24、 culinary trails, to do the voluntary work on farms or in wineyards.If we have a look into the list of the rules how to prepare a professional cultural route we will read there among others: “Meals in restaurants with un

25、ique decor, attractive views or location, offering artistic program. Local cuisine using fresh ingredients, dishes prepared on-site”. It is in opposition to: “Meals at hotels or by-the-road restaurants. Universal cuisine

26、 having homogenous European taste, occasional local dishes; predominantly continental breakfasts” which is still popular on massive sightseeing tours.Cultural tourism cannot stand ‘the rush’ because it is only the possib

27、ility of ‘savoring’ the visited place that brings the measurable effects – cognitive effects. A cultural tourist will then spend as much time while dining as possible and will never resign from slow eating in a nice atmo

28、sphere among the locals. In this case cultural tourism is close to slow tourism (coming form Slow Food Movement) which N. Gardner [2009, p. 11] explains as follows: “Slow travel is about making conscious choices. It is a

29、bout deceleration rather than speed. The journey becomes a moment to relax, rather than a stressful interlude imposed between home and destination. Slow travel re-engineers time, transforming it into a commodity of abund

30、ance rather than scarcity. And slow travel also reshapes our relationship with places, encouraging and allowing us to engage more intimately with the communities through which we travel”. Three of the principles of slow

31、travel documented in the Manifesto for Slow Travel, connected with food and drinks aspects, are as follows: Check out local markets and shops; Savour café culture. Sitting in a café, you become part of the city

32、scape and not merely a passing observer; Engage with communities at the right level. Choose accommodation and eating options that are appropriate to the area where you are travelling [Gardner 2009, p. 14]2. Cultural tour

33、ists are interesting people with many cultural interests. There are numerous virtues that can be attributed to them or that should characterize them, and which enable us to distinguish them from other tourists – especial

34、ly from the pseudo-cultural (usually mass) tourists. The most crucial of these features (compiled on the basis of features described by different authors) are:- having a good level of general knowledge (also concerning f