Nationality of Food: Cultural Politics on the UNESCO List of Intangible Cultural Heritage and Food Museums

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.