基于文化适应理论的来华非洲留学生对中国饮食文化适应研究

Research on the Adaptation of Chinese Food Culture by African Students in China Based on Cultural Adaptation Theory

摘要: 研究采用问卷调查法，以川菜为例，探讨来华非洲留学生对中国饮食文化的适应机制及优化路径。研究发现：留学生在来华之前对川菜的认知存在显著断层，多数停留于“麻辣风味”等表层符号，极少数熟悉川菜烹饪方法，对川菜的适应呈现“认知浅层化、实践碎片化、策略分化”的特征。留学生在对川菜饮食文化的适应过程中面临以下问题，如政策实践尚需完善、认知传播缺失、中外饮食文化冲突、饮食文化传播内容与形式脱节等。文章从加速政策落地、认知均衡策略、差异化菜品设计、促进川菜饮食文化传播等方面提出可以有效提升来华非洲留学生对川菜饮食文化适应的建议，从而推动川菜饮食文化的国际传播，提升文化认同的积极体验，吸引更多非洲留学生来华学习，促进全球饮食文化的交流与互鉴。

Abstract: This study uses questionnaire survey method to explore the adaptation mechanism and optimization path of Chinese food culture among African students in China by taking Sichuan cuisine as an example. The results show that there is a significant fault in the cognition of Sichuan cuisine before coming to China, most of them stay on the surface symbols such as “spicy flavor”, and very few are familiar with the cooking methods of Sichuan cuisine, the adaptation to Sichuan cuisine is characterized by “shallow cognition, fragmented practice, and strategic differentiation”. International students face the following problems in the process of adapting to Sichuan cuisine food culture, such as the need for improvement in policy practice, the lack of cognitive communication, the conflict between Chinese and foreign food culture, and the disconnection between the content and form of food culture communication. This paper puts forward suggestions that can effectively improve the adaptation of African students to Sichuan cuisine food culture from the aspects of accelerating policy implementation, cognitive balance strategies, differentiated dish design, and promoting the dissemination of Sichuan cuisine food culture, so as to promote the international dissemination of Sichuan cuisine food culture, enhance positive cultural identity experiences, attract more African students to study in China, and promote the exchange and mutual learning of global food culture.