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맛의방주 등재 방법

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국제슬로푸드한국협회(Slow Food Korea)는 국제슬로푸드생물다양성재단(Slow Food Foundation for Biodiversity)에서 추진하는 ‘맛의방주(The Ark of Taste)’ 프로젝트를 시행하고 있습니다.
‘맛의방주’는 사라져가는 지역의 향토음식문화를 발굴/기록하여 널리 알리고 보존하기 위한 일련의 과정으로, 현재 한국은 총32개의 품목이 등재되어 있습니다. (2015-03-26 기준)

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맛의방주 등재 방법

  1. 1. Ark of Taste 맛의방주 등재방법 March, 26 2015 이 새 아 Lee Sarah 기 획 팀 장 Project Manager 국제슬로푸드한국협회Slow Food Korea
  2. 2. 2 | 28
  3. 3. 3 | 28
  4. 4. 4 | 28
  5. 5. 기록 널리 알리는 5 | 28
  6. 6. 6 | 28
  7. 7. 7 | 28
  8. 8. (2015.03.26 현재) 8 | 28
  9. 9. Sout h Kor ea 9 | 28 (2015.03.26 현재)
  10. 10. 10 | 27
  11. 11. 11 | 27
  12. 12. 12 | 28 * 한 생산자의 품목만 맛보는 것이 아니라, 여러 생산자들의 품목을 먹고 비교해야 한다.
  13. 13. 13 | 28
  14. 14. 14 | 28
  15. 15. 15 | 28
  16. 16. 16 | 28 ⇒ 고도, 토양, 기후, 지역 지식, 개인의 창의력 등 여러 나라에서 같은 품목을 등재하는 것, 가능하다? 불가능하다?
  17. 17. 17 | 28
  18. 18. 18 | 28 * 슬로푸드 로고사용 규약 참고
  19. 19. 19 | 28
  20. 20. 20 | 28
  21. 21. 신청서 작성 지정 양식 & 자료 첨부 21 | 28 위원회 심사 각 분야 전문가 공개 검증 슬로푸드한국협회 홈페이지 번역&송부 등재신청 준비 등재 국제슬로푸드 생물다양성재단 홈페이지
  22. 22. 22 | 28 토종씨드림 대표
  23. 23. 23 | 28
  24. 24. 24 | 28
  25. 25. 25 | 27 요리, 사진, 영상, 웹사이트, 기사, 문헌, 생산 자 목록 추가 자료
  26. 26. 26 | 28
  27. 27. 27 | 28
  28. 28. slowfoodkorea@gmail.com 28 | 28

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