Fermentation of intangible cultural heritage
Interpretation of Kimchi in Museums
Bibliographic Data
| ID | 5718052 |
|---|---|
| Authors | Hyojung Cho (0000-0002-9588-0842, Texas Tech University, corresponding author) |
| Year | 2013 |
| Volume | 28 |
| Issue | 2 |
| Pages | 209-227 |
| Publication date | 2013-05-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Museum Management and Curatorship (JOURNAL) |
| Journal identifiers | ISSN: 0964-7775 • E-ISSN: 1872-9185 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/09647775.2013.776796 |
| OpenAlex | W1963642904 |
| Language | EN |
| Citations received | 5 |
| References cited | 11 |
The purpose of this study is to assess practices and issues in interpretation of intangible cultural heritage in museum exhibitions and to explore directions for interpreting the cultural heritage comprehensively. It examines the presentation of the traditional food, kimchi, in museums in Korea, and analyzes the purposes, contents, and techniques of the exhibitions. The purpose of such an examination is to evaluate the current museology paradigm that is based on material culture and to stress the need of new paradigms to interpret and present intangible cultural heritage in museums. This study discusses the political context of the exhibitions and recommends an interpretation of the subject in both social and cultural frameworks, as well as suggests further inquiries for meaningful visitor experience
Aesthetics · Archaeology · Art · Business · Cultural heritage · Intangible cultural heritage · Linguistics · Chemistry · Culinary Culture and Tourism · History · Philosophy · Food Science
| Unique citing works | 5 |
|---|---|
| Citations per year | 0,38 |
| Citation span | 2013 - 2025 (13) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 5 |