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Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference

by 1,2,3, 1,2,3,*, 1,2,3, 4 and 1,2,3
1
School of Geographic Science, Nanjing Normal University, Nanjing 210023, China
2
Key laboratory of Virtual Geographic Environment, Ministry of Education, Nanjing Normal University, Nanjing 210023, China
3
Jiangsu Center for Collaborative Innovation in Geographical Information Resource Development and Application, Nanjing Normal University, Nanjing 210023, China
4
School of Geographic and Biologic Information, Nanjing University of Posts and Telecommunications, Nanjing 210023, China
*
Author to whom correspondence should be addressed.
ISPRS Int. J. Geo-Inf. 2021, 10(1), 38; https://0-doi-org.brum.beds.ac.uk/10.3390/ijgi10010038
Received: 28 December 2020 / Revised: 14 January 2021 / Accepted: 16 January 2021 / Published: 18 January 2021
As a result of the influence of geographical environment and historical heritage, food preference has significant regional differentiation characteristics. However, the spatial structure of food culture represented by the cuisine culture at the regional level has not yet been explored from the perspective of geography. Cultural regionalization is an important way to analyze and understand the spatial structure of food culture. It is of great significance to deeply mine intra-regional homogeneity and scientifically cognize inter-regional cultural characteristics. This study aims to explore such patterns by focusing on the restaurants of the eight most famous cuisines in Mainland China. Initially, the density based geospatial hotspot detector method is proposed to analyze and mapping the spatial quantitative characteristics of the eight major cuisines. A heuristic method for geographical regionalization based on machine learning was used to analyze spatial distribution patterns in accordance with the proportion of these cuisines in each prefecture-level city. Results show that some types of single-category cuisines have a stronger spatial concentration effect in the present, whereas others have a strong diffusion trend. In the comprehensive analysis of multicategory cuisines, the eight major cuisines formed a new structure of geographical regionalization of Chinese cuisine culture. This study is helpful to understand regional structure characteristics of food preference, and the density-based hotspot detector proposed in this paper can also be used in the analysis of other type of point of interest (POI) data. View Full-Text
Keywords: food culture; cultural regionalization; Chinese cuisines; machine learning; spatial pattern food culture; cultural regionalization; Chinese cuisines; machine learning; spatial pattern
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MDPI and ACS Style

Jiang, S.; Zhang, H.; Wang, H.; Zhou, L.; Tang, G. Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference. ISPRS Int. J. Geo-Inf. 2021, 10, 38. https://0-doi-org.brum.beds.ac.uk/10.3390/ijgi10010038

AMA Style

Jiang S, Zhang H, Wang H, Zhou L, Tang G. Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference. ISPRS International Journal of Geo-Information. 2021; 10(1):38. https://0-doi-org.brum.beds.ac.uk/10.3390/ijgi10010038

Chicago/Turabian Style

Jiang, Shangjing, Haiping Zhang, Haoran Wang, Lei Zhou, and Guoan Tang. 2021. "Using Restaurant POI Data to Explore Regional Structure of Food Culture Based on Cuisine Preference" ISPRS International Journal of Geo-Information 10, no. 1: 38. https://0-doi-org.brum.beds.ac.uk/10.3390/ijgi10010038

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