景区餐饮空间设计中场所精神的营建——以南京夫子庙景区桃叶渡餐厅设计为例
摘 要：为了增强景区餐饮空间的辨识效果，提升本地居民和游客对景区的文化认同。文章从场所精神的研究理论出发，探索场所精神在景区餐饮空间的方向感、认同感、体验感的营建路径，总结出从物质、精神、空间体验方面的营建方式。景区餐饮空间场所精神的营建是地域特性得以延续的保证，提出基于场所精神理论的设计策略，为其他类似设计提供借鉴。
关键词：景区餐饮空间；场所精神；文化认同；地域特性
中图分类号：TB491 文献标识码：A
文章编码：1672-7053(2020)09-0116-03
Abstract：In order to enhance the recognition effect of dining space in scenic spots and enhance the cultural identity of local residents and tourists to scenic spots. Based on the research theory of Place Spirit, this paper explores the construction path of Genius Loci's sense of direction, identity and experience in the dining space of scenic spots, and summarizes the construction methods from the aspects of material, spirit and space experience. The construction of Place Spirit, a dining space in scenic spots, is the guarantee for the continuity of regional characteristics. The design strategy based on Genius Loci theory is proposed to provide reference for other similar designs.
Key Words：Scenic dining space; Place Spirit; Cultural identity; Regional characteristics
