Volume 25 – Issue 4 – November 2018

Editorial: Foodways as Intangible Cultural Heritage
Chiara Bortolotto, Benedetta Ubertazzi
Mapping the Potential Interactions between UNESCO’s Intangible Cultural Heritage Regime and World Trade Law
Tomer Broude
Food As a Collective Heritage Brand in the Era of Globalization
Julia Csergo
Food as Heritage and Multi-Level International Legal Governance
Lucas Lixinski
Japan’s Washoku as Intangible Heritage: The Role of National Food Traditions in UNESCO’s Cultural Heritage Scheme
Voltaire Cang
Safeguarding the Art of Pizza Making: Parallel Use of the Traditional Specialities GuaranteedScheme and the UNESCO Intangible Heritage Convention
Harriet Deacon
Select How to Protect Traditional Food and Foodways Effectively in Terms of Intangible Cultural Heritage and Intellectual Property Laws in the Republic of Korea
Gyooho Lee
From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food Label
Antonio José Marques da Silva
Issue available here:https://www.cambridge.org/core/journals/international-journal-of-cultural-property/issue/A36590C2174AAE38DEACB35E5E73FBC1.
OpenEdition suggests that you cite this post as follows:
Chiara Bortolotto (May 9, 2019). International Journal of Cultural Property. UNESCO frictions. Retrieved March 18, 2025 from https://doi.org/10.58079/ovqm