전통 음식 관광 프로그램을 통해 본 무형유산 관광과 방향성 연구 -전주음식명가 김치 체험을 중심으로-

Abstract

The concept of food cultural heritage was first inscribed onto the UNESCO Representative List in 2010. The inscribed cultures include the Gastronomic meal of the French, Traditional Mexican cuisine—a paradigm of ancestral, enduring community culture in Michoacán. Subsequently, more instances of food cultural heritage were inscribed, and at the 17th session of the UNESCO Intergovernmental Committee in 2022, numerous food cultural heritages were listed. This can be viewed in conjunction with UNESCO's recent policy emphasis on 'Intangible Heritage and Tourism'. The Operational Directives of the UNESCO Convention, particularly Chapter IV-117, address the caution needed in the commercial use of intangible cultural heritage tourism, while Chapter VI-187 provides recommendations in anticipation of the impacts on the safeguarding of intangible cultural heritage, offering ethical principles that can be applied across all dimensions related to intangible cultural heritage tourism. Moreover, recent publications by UNESCO's nongovernmental organizations(NGOs) have opened meaningful research on the theme of intangible cultural heritage and tourism. In this context, this paper aims to explore the international trends of intangible cultural heritage and tourism, specifically focusing on the direction of gastronomy based tourism. It examines case studies of intangible cultural heritage tourism based on traditional foods in actual heritage sites and contemplates the significance of intangible cultural heritage in tourism within international currents. Based on this, the paper seeks to identify directions and implications for sustainable food cultural heritage tourism. It proposes that intangible cultural heritage tourism should be community-based, facilitated through professional cultural mediators, and that it must support solidarity and social return by the stakeholders involved.