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Volume 25 - Issue 4 - November 2018Editorial: Foodways as Intangible Cultural HeritageChiara Bortolotto,&#160;Benedetta Ubertazzi&#160;Mapping the Potential Interactions between UNESCO’s Intangible Cultural Heritage Regime and World Trade LawTomer BroudeFood As a Collective Heritage Brand in the Era of GlobalizationJulia Csergo&#160;&#160;Food as Heritage and Multi-Level International Legal GovernanceLucas LixinskiJapan’s&#160;Washoku&#160;as Intangible Heritage: The Role of National Food Traditions in UNESCO’s Cultural Heritage SchemeVoltaire CangSafeguarding the Art of Pizza Making: Parallel Use of the Traditional Specialities GuaranteedScheme and the UNESCO Intangible Heritage ConventionHarriet Deacon&#160;Select How to Protect Traditional Food and Foodways Effectively in Terms of Intangible Cultural Heritage and Intellectual Property Laws in the Republic of KoreaGyooho Lee&#160;From the Mediterranean Diet&#160;to the&#160;Diaita:&#160;The Epistemic Making of a Food LabelAntonio José Marques da SilvaIssue  available here:https://www.cambridge.org/core/journals/international-journal-of-cultural-property/issue/A36590C2174AAE38DEACB35E5E73FBC1.