Demgenski, Philipp. 2020. “Culinary Tensions: Chinese Cuisine’s Rocky Road toward International Intangible Cultural Heritage Status.” Asian Ethnology 79 (1): 115–35.
This article focuses on the so-far unsuccessful attempts to inscribe elements of Chinese cuisine on the UNESCO Representative List of Intangible Cultural Heritage of Humanity. Food designated as heritage has sparked a heated debate among academics and heritage experts, while being embraced by state parties. In China, food-related ICH nomination initiatives have come mainly from private businesses, local governments, and the China Cuisine Association. Only recently have national-level ICH experts taken several initiatives to make Chinese culinary ICH fit the ideas of the Convention, thus making it a potential candidate for a submission to UNESCO. This article discusses different actors’ ideas about food and heritage, how they conceive of culinary ICH, and for what purposes they are pursuing it. The story of Chinese food-related ICH is one of commercialization and the mushrooming cultural industry, but it is also very much a story about different understandings of the concept of ICH and provides insights into how a global concept gets localized in China and is appropriated by different governmental and non-governmental actors, to then be realigned and adapted again to fit the criteria for international inscription.
Cite this blog post
Philipp Demgenski (2020, July 25). Culinary Tensions: Chinese Cuisine’s Rocky Road toward International Intangible Cultural Heritage Status. UNESCO frictions. Retrieved February 22, 2024, from https://doi.org/10.58079/ovqu