主讲人：卢昂荻 副教授（中国人民大学应用经济学院）

主持人：谢明佳 助理教授（辽宁大学李安民经济研究院）

嘉宾介绍：刘仁良 助理教授（辽宁大学李安民经济研究院）

时间：2025年4月14日（周一） 9:30 – 11:00（北京时间）

地点：辽宁大学崇山校区五洲园一楼会议室

线上地址：腾讯会议846-7809-5157

语言：中文/英文

摘要：Innovation is a process that often involves interaction and communication among people with diverse attributes, even food preferences. This paper investigates the relation between food cultural diversity and innovation activities in terms of differentiated geographic units. We conduct textual analysis using millions of cookbooks and online restaurant reviews from Dianping.com and construct food cultural differences across regions in China. Our city-level econometric analysis reveals that food cultural diversity enhances collaborative innovation. Furthermore, city-pair analysis shows that food cultural similarity would boost collaborative innovation. The historical spreading routes of a New World vegetable, chili pepper, are adopted as instrumental variables to alleviate endogeneity. We also unpack the crucial role of communication costs in altering the culture-innovation relationship. To reconcile the above empirical findings, we propose an innovation production model featured with geographic distance and idea diversity to show that the geographic unit size matters in shaping the culture-innovation relation.

主讲人简介： 

     卢昂荻，经济学博士，中国人民大学应用经济学院副教授，硕士生导师。研究领域为区域经济和国际贸易。在《China Economic Review》、《World Economy》、《会计研究》、《地理研究》等中英文期刊发表学术论文十余篇，主持国家自然科学基金青年基金、北京市社科基金一般项目、北大-林肯年度研究基金等多个课题。