科学教育与博物馆2024，Vol.10Issue(4)：30-37,8.DOI:10.16703/j.cnki.31-2111/n.2024.04.006
基于具身认知的酒文化博物馆多感官设计
Multi-sensory Design of Wine Culture Museum Based on Embodied Cognition:Taking Qingdao Beer Museum as an Example
摘要
Abstract
Guided by the theory of embodied cognition,this study conducts an in-depth analysis of the multi-sensory design practices at the Qingdao Beer Museum across auditory,visual,tactile,olfactory,and gustatory dimensions.Through empirical research,the study distills multi-sensory design strategies for wine culture museums:creating contextualized spaces to achieve a strong coupling between the viewer's body and mind with the environment;thoroughly exploring the essence of wine culture to ensure that display content aligns with the audience's sensory experiences;and leveraging digital technology to facilitate the organic integration of various senses.These strategies,working in concert,impact viewers on both physiological and psychological levels,significantly enhancing the depth and breadth of their understanding and appreciation of wine culture.关键词
具身认知理论/酒文化博物馆/多感官设计Key words
Embodied Cognition Theory/Wine Culture Museum/Multi-sensory Design引用本文复制引用
姜一..基于具身认知的酒文化博物馆多感官设计[J].科学教育与博物馆,2024,10(4):30-37,8.基金项目
本文系四川省社会科学重点研究基地中国酒史研究中心资助项目(ZGJS2002-10),四川省高校人文社会科学重点研究基地川酒文化国际传播研究中心资助项目(CJCB2022-10)之成果. （ZGJS2002-10）
