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Marketing Management | Publishing Language: Chinese | Open Access

International development path of the Luzhou Baijiu culture and tourism integration from the cross-cultural perspective

Lirong TANG1, Bin LI2
School of International Education, Southwest Medical University, Luzhou 646099, China
Culture Center of Luzhou Laojiao Co., Ltd., Luzhou 646000, China
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Abstract

With the continuous promotion of the Belt and Road Initiative, it is of great significance to seize the good opportunity of communicating Baijiu culture to the world, and introduce the history, culture, quality and value of Baijiu to foreigners in the form of cultural and tourism integration. Luzhou has Baijiu material cultural heritage represented by Baijiu brewing relics cellar, Baijiu brewing ancient workshop and Baijiu culture museums, the intangible cultural heritage represented by poetry Baijiu culture, folk culture and traditional Baijiu brewing skills, and modern industrial cultural tourism resources represented by Alcoholic Towns, Alcoholic Park Area, Alcoholic Expo. Based on the Baijiu culture in the world heritage, the elements of Luzhou Baijiu culture and tourism were integrated, the international tourism mechanism of Luzhou Baijiu cultural and tourism integration development from the contemporary cross-cultural perspective and the international communication practice of comprehensive Baijiu culture with broader international recognition were discussed, in order to provide innovative ideas for shaping regional and original intellectual property (IP) of Luzhou Baijiu cultural and tourism, and provide reference suggestions for the sustainable development of Baijiu and tourism integration in China.

CLC number: TS262.3 Article ID: 0254-5071(2023)08-0266-06

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China Brewing
Pages 266-271

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Cite this article:
TANG L, LI B. International development path of the Luzhou Baijiu culture and tourism integration from the cross-cultural perspective. China Brewing, 2023, 42(8): 266-271. https://doi.org/10.11882/j.issn.0254-5071.2023.08.043

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Received: 05 December 2022
Revised: 24 March 2023
Published: 25 August 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).