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There is no doubt that bread is the most present food at table worldwide. Compared to this, we know quite little about it: symbolical and ethnological meanings, cultural influence trough history, bread varieties, baking methods and, in general, about its value for our everyday life. 
Many aspects of the respective Bread heritage, as a subject of  cuisine culture, have not been researched yet.  Meanwhile traditional recipes have been forgotten or are in danger of doing so. The main reason is that local cuisine and traditional eating habits are rapidly being replaced by a standardized international cuisine forced quick socio-economic changes thus promoting the rise of industrial food and dominant chains of bakery stores.  
Tell me what you eat, and I'll tell you who you are. (J.A.Brillat-Savarin). 
The culinary culture does not exist as something apart, for itself and by itself. On the contrary, it is a necessary a matter and confirmation of a larger cultural and social identity and as such, reflects the hidden multilevel structure of these identities!  
Cuisine is not only a common matter of social identity, it is pride! But, presentation of culinary culture most often means national cuisine, and here we have again the simplified image of cultural identity in the form of label. 
Cuisine is linked with variations on the concrete principles of identity: with natural environment, with the social status of the family and the family status of an individual, with the sacred and the profane with sickness and health, with masculinity and femininity, with childhood and maturity. 

This is why culinary culture always has a moral and symbolic side, whether we eat to live or live to eat. (Socrates) 
Bread - The World's Heritage is envisaged as a mosaic cultural research project, taking also into account the role bread plays in everyday life.  
Story about bread is a story about human! 

There is for example an urgent need to prevent further losses of traditional bread recipes connected with cultural identity. One effective way of safeguarding the bread heritage is by collecting, recording, and archiving them. Parallel, the bearers of the bread heritage should continue to acquire further knowledge and skills and transmit them to the next generations. These efforts are indispensable conditions in order to raise consciousness for this basic good of men's everyday live.  
With those aims in mind we started to work on the long-term project. 
The project Bread - The World's Heritage officially figures as a sub-project of the European Food Project of 
ERICArts - European Research Institute for Comparative Cultural Policy and the Arts, which will be carried out  
by its members and other partner institutions step by step in the coming years. 
Coordinator of the project is Dimitrije Vujadinovic. 
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