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

1、Turystyka Kulturowa, www.turystykakulturowa.org Nr 1/2014 (styczeń 2014) Karolina Buczkowska, AWF Poznań Local Food and Beverage Products As Important Tourist Souvenirs Keywords: tourism, culinary tourism, cultural tour

2、ism, tourist products Abstract of the article: Tourist souvenirs are an indispensable element of traveling for most people, especially cultural tourists. The objectives of the study are to discuss the role and meaning

3、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 guidebooks and

4、 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 and othe

5、rs, 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 importance

6、for the development of tourist activity in particular destinations as well as for the incoming tourists. Introduction B. McKercher, F. Okumus and B. Okumus state that experiencing food and beverages of the country,

7、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 alongside climate, accommodation, and scenery in importance to tourists [M

8、cKercher, Okumus, Okumus 2008, pp. 137-148]. What is more, organizers of the 1st Oenogastronomic Tourism Conference 2012 in Bilbao assumed that “Tourists and visitors increasingly see in gastronomy the possibility of

9、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 tourists love eating and all of them must do it while travelling.

10、 “Food has an undeniable importance for holiday makers. As such, food tourism has gained an enormous potential in recent years. A high percentage of travellers, consider dining and food as relevant activities during th

11、eir travels” [About Tourism International Destination Consultancy]. For some tourists getting knowledge and experience about other culture’s food becomes one of the trip motives and it is much more than just eating. F

12、or them the above-mentioned learning represents itself in tasting local and regional dishes, visiting various gastronomic facilities, meeting chefs and sightseeing places where food and beverages are produced. Moreover

13、, 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. Those tourists visiting different places usually want to

14、 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] claims “a souvenir, no less than a photo, completes t

15、he 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 brought souvenirs on ‘the mantelpiece’ closes

16、 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 memory of the past.” The thing – in this c

17、ase: a food or beverage product – which is to become a souvenir (either for the travelers themselves or for the person presented with it) can be bought or acquired (received or taken – with or without its owner’s permi

18、ssion) in two different ways. The first one is through buying/acquiring the object being influenced by the moment or enchantment of the particular taste or place where the food/beverage was tasted, by its 47 Turystyka

19、Kulturowa, www.turystykakulturowa.org Nr 1/2014 (styczeń 2014) 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, t

20、ouch and taste. If a tourist is interested in local food and 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, foo

21、d ingredients on the markets and shops, restaurants rooms etc.) – I hear/listen to (sounds from the kitchens and restaurants, from food markets: people selling and buying etc.) – I smell (scents of dishes, spices, res

22、taurants etc.) – I feel/touch (food ingredients etc.) – I taste/savor (dishes and their ingredients, spices, drinks)”. Cultural tourism is also very creative and it gives the tourists the possibility to participate i

23、n cooking workshops or activities, to take an active part in trips on 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 cult

24、ural route we will read there among others: “Meals in restaurants with unique decor, attractive views or location, offering artistic program. Local cuisine using fresh ingredients, dishes prepared on-site”. It is in

25、opposition to: “Meals at hotels or by-the-road restaurants. Universal cuisine having homogenous European taste, occasional local dishes; predominantly continental breakfasts” which is still popular on massive sightseei

26、ng tours. Cultural tourism cannot stand ‘the rush’ because it is only the possibility of ‘savoring’ the visited place that brings the measurable effects – cognitive effects. A cultural tourist will then spend as much

27、time while dining as possible and will never resign from slow eating in a nice atmosphere among the locals. In this case cultural tourism is close to slow tourism (coming form Slow Food Movement) which N. Gardner [2009

28、, p. 11] explains as follows: “Slow travel is about making conscious choices. It is about deceleration rather than speed. The journey becomes a moment to relax, rather than a stressful interlude imposed between home a

29、nd destination. Slow travel re-engineers time, transforming it into a commodity of abundance rather than scarcity. And slow travel also reshapes our relationship with places, encouraging and allowing us to engage more

30、intimately with the communities through which we travel”. Three of the principles of slow travel documented in the Manifesto for Slow Travel, connected with food and drinks aspects, are as follows: Check out local mark

31、ets and shops; Savour café culture. Sitting in a café, you become part of the cityscape and not merely a passing observer; Engage with communities at the right level. Choose accommodation and eating options

32、that are appropriate to the area where you are travelling [Gardner 2009, p. 14]2. Cultural tourists are interesting people with many cultural interests. There are numerous virtues that can be attributed to them or that

33、 should characterize them, and which enable us to distinguish them from other tourists – especially from the pseudo-cultural (usually mass) tourists. The most crucial of these features (compiled on the basis of feature

34、s described by different authors) are: - having a good level of general knowledge (also concerning food and drink worldwide traditions); - preparing for the trips thoroughly (they also learn and read about local c

35、uisine); 2 The other principles of slow travel are: 1. Start at home. The key to slow travel is a state of mind. That can be developed at home. 2. Travel slow. Avoid planes if at all possible, and instead enjoy ferrie

36、s, local buses and slow trains. Speed destroys the connection with landscape. Slow travel restores it. 3. You may eagerly look forward to the arrival at your chosen destination, but don’t let that anticipation eclipse

37、 the pleasure of the journey. 4. Take time to get a feel for the languages and dialects of the areas you visit. Learn a few phrases, use a dictionary and buy a local newspaper. 5. Do what the locals do, not only what