Table of Contents

Contents: Introduction: East Asian music as intangible cultural heritage, Keith Howard; Intangible cultural heritage in China today: policy and practice in the early 21st century, Helen Rees; Ee, mang gay dor ga ey (Hey, why don't you sing)? Imagining the future for Kam Big Song, Catherine Ingram; Strumming the 'lost mouth chord': discourses of preserving the Nuosu-Yi mouth harp, Olivia Kraef; From transformation to preservation: music and multi-ethnic unity on television in China, Lauren Gorfinkel; Authenticity and authority: conflicting agendas in the preservation of music and dance at Korea's state sacrificial rituals, Keith Howard; A tradition of adaptation: preserving the ritual for Paebaengi, Roald Maliangkay; Lessons from the past: Nanguan/Nanyin and the preservation of intangible cultural heritage in Taiwan, Ying-fen Wang; Dichotomies between 'classical' and 'folk' in the intangible cultural properties of Japan, Shino Arisawa; Promoting and preserving the Chichibu Night Festival: the impact of cultural policy on the transmission of Japanese folk performing arts, Jane Alaszewska; Whose heritage? Cultural properties legislation and regional identity in Okinawa, Matt Gillan; References; Index.

About the Author

Keith Howard is Professor of Music at the School of Oriental and African Studies, and was formerly Associate Dean, Research, Sydney Conservatorium of Music, University of Sydney, Australia. Keith Howard, Helen Rees, Catherine Ingram, Olivia Kraef, Lauren Gorfinkel, Roald Maliangkay, Ying-fen Wang, Shino Arisawa, Jane Alaszewska, Matt Gillan.

Reviews

’For anyone concerned about the steady loss of diversity in the musics of the world this is a vital collection of essays highlighting policies adopted in Japan, Korea, Taiwan and China to preserve and promote the intangible cultural heritage. The case studies illustrate the problems encountered in the preservation project and stress the importance of promoting creativity and development to enrich culture and transmit it to future generations.’ John Baily, Goldsmiths, University of London, UK