This workshop is an initiative to share views and experiences specifically related to current and emerging management issues at Cultural World Heritage (WH) sites and their immediate surroundings. In order to focus the workshop on common issues in a range of case studies and eventually discuss common approaches and management tools, a conceptual framework will be introduced, using a set of keywords.
The objective of the workshop is to open new perspectives on the actual and sometimes ambiguous role of tourism in the conservation of heritage sites and to discuss on methods for managing the balance between conservation policies and tourism strategies on WH sites.

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Food is one of the most important cultural markers of identity in many globalizing Asian societies, and analysis of different aspects of foodways can provide insight to social relations, class structure, gender roles, and cultural symbolism. Apart from studying regular daily food which many scholars have contributed their efforts, I suggest that foodways as also a kind of intangible heritage we would like to preserve and pass down to our future generations. In particular, the ways how ingredients were produced, procedures taken when the food is prepared, and knowledge of cooking skills was inherited from the past should not be overlooked in the 21st century. In this workshop, we are looking for cases in various Asia countries in relation to the heritage preservation of foodways regarding culinary resource in the production system, the cooking recipes and learning system inherited through restaurants, in order to have a better understanding of food heritage in the many fast changing societies in the modern world.

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