Invited lecture at the MA in Heritage Management (Organised by University of Kent and Athens University of Economics and Business),

Heritage economies and “sustainable” development as “a way out of the Greek Crisis”

 17 January 2018, Eleusina – Greece

Panas Karampampas

During the Greek economic crisis, media circulate many stereotypes that depict Greeks as lazy and refusing to work hard as other Europeans. However, the Greek Ministry of Culture (MoC) considers Intangible Cultural Heritage (ICH) as a tool to provide a solution to the economic crisis and the negative image of Greece. Based on this, the MoC has created a strategy focusing on the promotion of agro-food products and techniques as well as other traditional crafting techniques by inscribing them on an ICH list (national or international). The aim is that the inscriptions will become leverage for other public mechanisms (such as Erasmus+ funding) that will create new jobs for the communities. Moreover, the inscriptions will enhance the visibility of the communities that practice these ICH elements in order to attract more tourism, and strengthen the commerce and local economy. Furthermore, this also will highlight “the hard work of Greeks” and fight the stereotypes. However, using ICH for to enhance the local economy is a grey zone for UNESCO and the 2003 Convention for the Safeguarding of the ICH that is the main framework of MoC regarding ICH. This grey zone creates a space of creative frictions by allowing to the actors many interpretations of the Convention relating to the commercialisation of ICH. Thus, the current economic crisis becomes the motivation for individuals to highlight that Intangible Cultural Heritage can provide ways to overcomes difficulties by designing heritage-centred plans based ideas of (sustainable) development.

Patrimoine et développement: le repas gastronomique des Français et l’art du pizzaiolo napolitain

Intervention au Master pro Industries culturelles France-ItalieSorbonne Nouvelle-Paris 3, Vendredi 27 octobre 

A partir de l’observation ethnographique de la fabrication du dossier du repas gastronomique des Francais nous explorerons le domaine grandissant du patrimoine culturel immatériel alimentaire dans le cadre de la Convention de l’Unesco pour la sauvegarde du patrimoine culturel immatériel. Une comparaison avec le dossier de l’art du pizzaiolo napolitain fera ressortir les enjeux économiques du patrimoine immatériel. Nous aborderons ainsi  la relation controversée entre sauvegarde du patrimoine culturel immatériel et développement durable.

 

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.

ICH and development: a controversial relationship

Paper presented at the International Academy on UNESCO Designations and Sustainable Development, UN Campus, Turin, 8-13 October 2017.

The Academy consists in a mix of lectures, working sessions, seminars and debates, together with visits and meetings with relevant stakeholders. Local case studies have been selected considering their specifi
c relevance and their capacity to show good practices in relation to the role of cultural and natural resources towards the attainment UN Agenda 2030 Sustainable Development Goals.