{"title":"《食品民族性:联合国教科文组织非物质文化遗产和食品博物馆名录上的文化政治》","authors":"E. Hwang, Jin Suk Park","doi":"10.3817/0323202021","DOIUrl":null,"url":null,"abstract":"1. Introduction In 2020, when the International Organization for Standardization (ISO) certified Chinese salted pickled vegetables from Sichuan called pao cai, hina’s media, including the state-run Global Times newspaper, reported the news as if China had won the international standard for kimchi making,1 although the ISO clearly stated in the certification document that the certification did not apply to kimchi.2 This reporting provoked Koreans, and it quickly became a cultural dispute between the two countries, at least in the media and social media outlets.","PeriodicalId":43573,"journal":{"name":"Telos","volume":null,"pages":null},"PeriodicalIF":0.1000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nationality of Food: Cultural Politics on the UNESCO List of Intangible Cultural Heritage and Food Museums\",\"authors\":\"E. Hwang, Jin Suk Park\",\"doi\":\"10.3817/0323202021\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"1. Introduction In 2020, when the International Organization for Standardization (ISO) certified Chinese salted pickled vegetables from Sichuan called pao cai, hina’s media, including the state-run Global Times newspaper, reported the news as if China had won the international standard for kimchi making,1 although the ISO clearly stated in the certification document that the certification did not apply to kimchi.2 This reporting provoked Koreans, and it quickly became a cultural dispute between the two countries, at least in the media and social media outlets.\",\"PeriodicalId\":43573,\"journal\":{\"name\":\"Telos\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.1000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Telos\",\"FirstCategoryId\":\"90\",\"ListUrlMain\":\"https://doi.org/10.3817/0323202021\",\"RegionNum\":4,\"RegionCategory\":\"社会学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"0\",\"JCRName\":\"PHILOSOPHY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Telos","FirstCategoryId":"90","ListUrlMain":"https://doi.org/10.3817/0323202021","RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"PHILOSOPHY","Score":null,"Total":0}
Nationality of Food: Cultural Politics on the UNESCO List of Intangible Cultural Heritage and Food Museums
1. Introduction In 2020, when the International Organization for Standardization (ISO) certified Chinese salted pickled vegetables from Sichuan called pao cai, hina’s media, including the state-run Global Times newspaper, reported the news as if China had won the international standard for kimchi making,1 although the ISO clearly stated in the certification document that the certification did not apply to kimchi.2 This reporting provoked Koreans, and it quickly became a cultural dispute between the two countries, at least in the media and social media outlets.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
