What did Confucius eat? China’s struggle with culinary heritage

By Philipp Demgenski

Paper presented at the American Folklore Society 2017 Annual Conference in Minneapolis, USA, October 18-21, 2017.

Panel: Traditions in Transition: Intangible Cultural Heritage in Asia

Abstract:

In this paper, I focus on the example of Confucian Family Cuisine (kongfu cai), which was selected as a potential nomination for the UNESCO ICH list, but which also remains strikingly unknown to the general Chinese public. The case reflects a struggle at national and local level, among and within different heritage bodies to get the UNESCO label attached to elements of Chinese cuisine. My paper illustrates some of the frictions that exist at the nodes where a global (food) heritage regime intersects with national and local heritage policies and discourses and also reflects upon some general problems pertaining to the meaning and purpose of food as ICH.


OpenEdition suggests that you cite this post as follows:
Philipp Demgenski (October 10, 2017). What did Confucius eat? China’s struggle with culinary heritage. UNESCO frictions. Retrieved July 16, 2024 from https://doi.org/10.58079/ovq3