Food Practices as intangible cultural heritage : Kimjang as 'shared heritage' in two Koreas

Persistent URL of this record https://hdl.handle.net/1887/37316

In Collections

This item can be found in the following collections:

Asian Studies (60 EC) (MA)

Bulut, Betül (2016)

Food Practices as intangible cultural heritage : Kimjang as 'shared heritage' in two Koreas

Master thesis | Asian Studies (60 EC) (MA)

Kimchi is a Korean fermented dish that has a important role in the Korean cuisine. The practice of making kimchi, called kimjang is a tradition that is practices for hundreds of years. This paper focuses on the importance of kimchi and kimjang in Korean society and how this has changed with the modernization of the Korean society.With the inscription of kimjang as intangible cultural heritage on the representative list of UNESCO, the position of kimchi and kimjang changed significantly. This paper will also look at the intangible cultural heritage system of UNESCO, the inscription of food practices as intangible heritage, but also what such an inscription does with the value of the inscribed element. Lastly, the nomination of North Korea with the same element, under the name kimchi making will be analyzed to understand the position of kimjang in North Korea, but also the noticeable similarities and differences in both nominations by the two Koreas.

kimchi

kimjang

intangible cultural heritage