Evaluating the impact of Geographical Indication policies on small, traditional agri-food producers in Japan and Cambodia

评估地理标志政策对日本和柬埔寨小型传统农业食品生产商的影响

• 批准号: 21K14924
• 负责人: FEUER HART
• 金额: $ 2.91万
• 依托单位: Kyoto University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Early-Career Scientists
• 财政年份: 2021
• 资助国家: 日本
• 起止时间: 2021-04-01 至 2025-03-31
• 项目状态: 未结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-21K14924/
• 关键词: Geographical Indication; heritage food; traditional food; cuisine; intellectual property; Cambodia; Japan; geographical indication; heritage; international trade; cambodia; japan; family farm; agri-food

This past year included a busy schedule revisiting field sites in Japan and attending to those in Cambodia, which could not be visited during Covid-19 pandemic. Cambodia fieldwork resumed in February 2023, covering five new case studies. In September 2022, Japan fieldwork continued with case studies of sake, grape wine, Hatcho miso, and kaki.Many conference visits were included in the post-Covid-19 year, including a major GI related conference in Montpellier, France, in which I presented three papers. Later in 2022, a visit to Australia for the International Rural Sociology Association congress included one presentation on Asia-wide GIs. Three publications emerged in FY2022 in major and minor journals concerning GI, especially a major paper in International Sociology.

在过去的一年里，我的日程非常繁忙，我重新访问了日本的实地考察点，并参加了在2019冠状病毒病大流行期间无法访问的柬埔寨实地考察点。柬埔寨实地工作于2023年2月恢复，包括五个新的案例研究。2022年9月，日本继续进行了实地调查，对清酒、葡萄酒、初代味噌和鹿木进行了案例研究。在2019冠状病毒病后的一年中，我参加了许多会议，包括在法国蒙彼利埃举行的与地理标志相关的重大会议，我在会上发表了三篇论文。2022年晚些时候，我访问澳大利亚参加国际农村社会学协会大会，其中包括一次关于亚洲范围地理标志的演讲。2022财年在大小期刊上发表了3篇关于地理标志的论文，特别是在《国际社会学》上发表了一篇重要论文。

项目成果

The scope for developmental dynamism after Geographical Indication specification: The case of Japanese kaki

地理标志规范后的发展活力范围：以日本柿子为例

• 发表时间: 2022
• 作者: Takahashi;N. and Feuer;H.N.
• 通讯作者: H.N.

What is holding back organic rice diffusion in Southeast Asia? Evidence from Cambodia

是什么阻碍了有机大米在东南亚的传播？

• 发表时间: 2021
• 作者: Feuer;Hart Nadav
• 通讯作者: Hart Nadav

When herbs become vegetables: The Southeast Asian art of aromatic cookery

当香草变成蔬菜：东南亚芳香烹饪艺术

• 发表时间: 2021
• 作者: Feuer;Hart Nadav
• 通讯作者: Hart Nadav

Evolution of place-based governance in the management of development dilemmas: long-term learning from Malopolska, Poland

• DOI: 10.1080/09640568.2020.1820314
• 发表时间: 2020-10-04
• 期刊: JOURNAL OF ENVIRONMENTAL PLANNING AND MANAGEMENT
• 影响因子: 3.9
• 作者: Feuer, Hart Nadav;Van Assche, Kristof;Rozycka-Czas, Renata
• 通讯作者: Rozycka-Czas, Renata

Managing culinary adversity with food literacy: Children’s encounter with whole fish and bitter greens

通过食物素养应对烹饪逆境：孩子们遇到全鱼和苦菜

• DOI: 10.1386/ijfd_00043_3
• 发表时间: 2022
• 期刊: International Journal of Food Design
• 作者: 舩山 翔平;前田 雪;淡路 雅彦;松本 才絵;Feuer Hart Nadav;Feuer Hart N.
• 通讯作者: Feuer Hart N.