Smell The Fragrance and Follow The Pulse: A Research Report on The Development Status and Protection Path of Intangible Cultural Heritage of Brewing Seasonings Taking Zhongba Mushroom Soy Sauce Brewing Process As An Example

DOI

10.2991/978-2-38476-130-2_20How to use a DOI?

Keywords

intangible cultural heritage; traditional brewing process; condiment intangible heritage; zhongba mushroom soy sauce brewing process

Abstract

“Food in China, taste in Sichuan”. Chinese food has formed a unique seasoning culture, and “Sichuan cuisine”, as the first of the eight major cuisines in China, occupies an important position in China’s culinary history, enjoying the reputation of “one dish, one pattern, one hundred dishes, one hundred tastes”. Sichuan spices have a wide variety, high quality, exquisite production techniques and profound cultural connotations. The Fifth Plenary Session of the 18th CPC Central Committee put forward the guiding idea of “building a system for inheriting excellent Chinese traditional culture, strengthening the protection of cultural heritage, and revitalizing traditional crafts”, and the General Office of the State Council forwarded the “Notice on the Revitalization Plan of Chinese Traditional Crafts” jointly formulated by the Ministry of Culture and other departments. The study was conducted on the intangible cultural heritage of Sichuan Province, the “ Zhongba Mushroom Soy Sauce Brewing Process “, and the company to which it belongs, Sichuan Qingxiangyuan Co. The research used a combination of qualitative and quantitative methods, including literature research, individual interviews, questionnaires, field research, and video materials, to investigate in detail the development and protection status of the provincial intangible cultural heritage “ Zhongba Mushroom Soy Sauce Brewing Process” and to examine its development status in depth. The results of the survey show that, in terms of the protection and inheritance of the craft, although the “Chinese Sauce Culture Festival” has been held, the opening ceremony and the altar ceremony, and the extracurricular education and practice base for schools, the students’ study activities, etc., have been used to promote the excellent traditional culture to some extent. However, there are still problems such as insufficient mechanism for craft preservation, insufficient capacity for sustainable development, difficulty in inheritance and single way. After analyzing and studying the results of the survey, we proposed countermeasures for the protection and inheritance of the intangible cultural heritage of brewing condiments, not only for Zhongba Mushroom Soy Sauce Brewing Process, but also for the big ones: improve the preservation mechanism, protect and innovate the original traditional process with modern tastes, combine new media to enrich the publicity, diversify the inheritance, and carry out cross-cultural heritage.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Liling Ren
AU  - Jiaxin Liu
PY  - 2023
DA  - 2023/10/29
TI  - Smell The Fragrance and Follow The Pulse: A Research Report on The Development Status and Protection Path of Intangible Cultural Heritage of Brewing Seasonings Taking Zhongba Mushroom Soy Sauce Brewing Process As An Example
BT  - Proceedings of the 2023 2nd International Conference on Public Culture and Social Services (PCSS 2023)
PB  - Atlantis Press
SP  - 155
EP  - 169
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-130-2_20
DO  - 10.2991/978-2-38476-130-2_20
ID  - Ren2023
ER  -