Baker & Confectioner
Baker & Confectioner is magazine with aim to inform, educate and connect all stakeholders in this segment of the economy - mills, small family bakeries and confectioneries, large industrial manufacturers of breads, pastries, cakes and all the necessary ingredients in bakery and confectionery.Dimitrije Vujadinović is a permanent contributor to the magazine and writes about the history and culture of bread.....
13 April 2017 | more... »
Notre ami serbe, Dimitrije Vujadinović a le plaisir et le joie de nous informer que, sur sa proposition, la Commission nationale du patrimoine culturel immatériel de Serbie a déclaré la fabrication du pain traditionnel de la province de Voïvodine, le Cipovka, patrimoine culturel national. ( Laurent Bourcier Picard la Fidélité, C.P.R.F.A.D - Le CREBESC est édité par la société des Compagnons Boulangers, Pâtissiers Restés Fidèles au Devoir) ....
24 January 2017 | more... »
Great New Year's news
Velika novogodišnja vest
National Commissions for intangible cultural heritage has accepted the skills of making traditional Vojvodina bread - Cipovka, as intangible heritage.
Nacionalna komisija za nematerijalno културно nasleđe prihvatila je umeće pravljenja tradicionalnog vojvođanskog hleba - cipovke, .
27 December 2016 | more... »
Cipovka - hleb koji se smeje na Mesec
Culture and history of bread in the Serbian region of Vojvodina
Every region of Europe takes pride in its own, characteristic type of bread. These are not ‘special occasion’ breads made for a particular celebration or ritual. These are the breads served daily. All of these ‘take-pride-in breads’ are the result of a culture’s baking skills and differ according to how they are prepared, type of flour used, shape, taste and smell. Traditional, everyday ‘take-pride-in’ bread in Vojvodina is called Cipovka! Bread and bakery products have an important role in Serbian everyday consumption. Cipovka, typical Sebian bread, is produced in significant quantities in various parts of Serbia, especially in Vojvodina.
Peasants in Vojvodina, later professional bakers, prepared white bread – Cipovka, with yeast. Characteristic for this bread is its exceptionally pleasant smell and taste, easy digestibility and freshness of several days. The size of the bread depended on the number of household members and it`s average weight was 3 to 5 kg. Video
“There is not a thing which is more positive than bread”. Dostoevski
Bread is one of the greatest discoveries of human beings! There is no doubt that Bread is the most present food at table worldwide. But, Bread is not only food, it is a symbol of spirituality and reflection of cultural traditions. The secret of Bread lies in its true gastronomic, spiritual and cultural uniqueness. Religious Breads are present in every period of human life, from birth to death, end even after death. The story about Breads is a story about the ethical and symbolic life of humans which has always been actual! Because of that this story should not be forgotten!
Bread and Culture - World's Heritage is envisaged as a mosaic programme of research, information and educational projects, taking also into account the symbolical role Bread plays in our religious, cultures and everyday life. With those aims in mind we started to work on various long-term projects.
The programme is officially a subsidiary project of the "European Food Project" of ERICArts (European Research Institute for Comparative Cultural Policy and the Arts) http://www.ericarts.org/web/projects.php?aid=62&al=&rid=999.
The programme has established a collaboration with:Internationa Institute of Gastronomy, Culture, Arts and Tourism - IGCAT Centre de Recherche et d`Etude de la Boulangerie Et des Ses Compagnonnages - CREBESC The project "Les civilisations du pain" .