The association The Writers League from Timisoara collected different materials to the theme of bread from partners all over the Danube countries. Under the coordination of Ana Zlibut and Doina Dragan an International Anthology of Danubian Writers resulted. It was published by EUROBIT Publishing house Timisoara and presented at the conference “Tastes of Danube. Let’s taste it̶ [...]
The Slovenian Third Age University engaged older students of journalism in the project Tastes of Danube by uniting them on a common topic: Bread. Thus resulted a bilingual ebook with 14 different reports about bread.
The Johannes-de la-Salle-School in Pildesti has contributed to the project “Taste of Danube” in a creative way and through the engagement of industrious pupils it was possible to compile a collection of numerous napkins. These napkins are picturing a large variation of herbs and plants and represent the diversity of plants along the Danube.
Edina Rizvanovic started a baking action together with the pupils from the primary school in Ulm-Eisingen. The pupils also helped with the preparations and were surprised to discover that by using natural ingredients so many types of bread can be made.
At the Slovenian Third Age University in Ljubljana, Slovenia older students of journalism and painting engaged themselves in creating a piece of art and thus uniting them around a common topic. Their catalogue of paintings “Paint Brush and Bread” has been given the Univerzity Library Number ( CIP) and thus is finished.
Every German who had been far away from home (“Dahoim”) knows it: The first things for which one longs are the “Brezeln” and a good baked bread. My family was so nice and included me in the project “Tastes of Danube”.
Annual public bread inspections take place in Ulm, too. Participation is voluntary, all bakers who belong to the guild are entitled to participate. In Ulm that amounts to 80% of all bakers. On 5 April 2016 the public bread inspection took place in the Sparkasse Ulm, a local bank.
We Swabians are in the know but lots of other people aren‘t. Let’s take a look at Wikipedia: the Swabian Seele – in the south of Germany it is just called a ‘Seele’ – is similar to a baguette, made with spelled flour, which is from Upper Swabia (Oberschwaben). It is crisp on the outside and soft, chunky and moist on the inside.
In the context of a “Tastes-of-Danube“ journey to Romania and Serbia from 18th April to 25th April 2016 seven participants also visited a service of the German Protestant Church of Belgrade on 24th April.
A class of pupils in the 9th grade belonging to the Gymnasium in Zrenjanin translated some posters with the Danube countries from Englisch into Serbian. The Gymnasium has a cooperation with Albert-Einstein Gymnasium in Ulm Wiblingen. They also shared theit acitivities concerning the project on the following blog: