Abous us
Great things are helped even by small deeds – Parvis quoque rebus magna iuvantur (Horatius)
The goals of the program Bread Cultural Heritage are to, through the collection and research of specific contents of historical, cultural and spiritual heritage related to bread, as a phenomenon of the process of living culture of memory. The project Bread Cultural Heritage, launched in 1998 at the ERICarts Institute (Bonn). Dimitrije Vujadinović is the author of the project.
Dimitrije Vujadinović (cultural studies expert) is the author of many many researches, books in the field of the history and culture of bread: Bread in 200 Ways; Boycott of a Better Life; The Ninth Millennium Goal; Bread with Beer; Ritual and Customary Bread in Vojvodina; Ex Libris – Bread; Atlas of Bread Museums in Europe and the World; Cipovka – The Bread That Laughs at the Moon; Bread in the Great War; Bread in the Proverbs and Sayings of the World’s Peoples; Secrets of Endurance – Grain Mill; The Bread of Serbian Heroes and Hajduks…
Author of films: Cipovka – The Bread That Laughs at the Moon; Božićnjak – The Ritual Bread of the Bunjevci…
Editor of books: 6000 Years of Bread Culture; Proverbs and Sayings of the World’s Peoples on Bread and Baking; Vlach Ritual Breads; The Culture of Nordic Cuisine; Potato Bread…
Author of exhibitions: Ritual and Customary Bread in Vojvodina; Bread on Medieval Frescoes; Posters of the Museum of Bread Culture from Ulm; Bread Cultural Heritage; History of Mills; Windmills of the World; The Civilization of Bread and Beer; Bread in the Great War…
He has conducted more than 50 comprehensive research studies and published over 60 papers in proceedings and journals on sociology, culture, and the culture of bread. Author of numerous articles in daily and weekly newspapers.
One of the founders and a permanent associate of the European Research Institute for Comparative Cultural Policy and the Arts from Bonn (ERICarts), a member of the European Cultural Networks ECURES. A permanent associate in the status of expert at the Institute of Gastronomy, Culture, Art and Tourism – IGCAT, (Barcelona, Spain).