Fermentation of intangible cultural heritage: interpretation of kimchi in museums

Abstract

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.

Keywords:

• kimchi
• museum exhibitions
• intangible cultural heritage
• interpretation
• cultural tradition
• traditional food
• new museology

Acknowledgments

I am truly indebted and thankful to the anonymous reviewers for their valuable comments and suggestions for improving the quality of this article. I would also like to thank Dr Eileen Johnson, who made the study possible.

Notes

1. Among the interchangeable terms, folklife (widely used in the USA), folklore, and intangible cultural heritage, this article primarily uses the term intangible cultural heritage to comply with the UNESCO Convention.

2. Observation of online communication can be useful in studying such informal language-lore and social custom.

3. “Kimchi Effective.” (KBS World Radio, May 9, 2010)

4. A bearer is a member of a community who recognizes, reproduces, transmits, transforms, creates, and forms a certain culture in, and for, a community. They can also function as practitioner, creator, and custodian, according to the UNESCO glossary.

5. Translated from the text in Korean. The text in English is a literal translation, saying ‘Korean housewives gathered in groups to make kimchi to feed their families throughout the cold winter’.

6. This effort is a part of a master's program in traditional foodway which is developed and awarded by the Department of Agriculture and Forest.