Why Germany’s Bread Culture Deserves UNESCO Recognition

 When I first arrived in Germany I believed that bread was bread. A loaf which can be cut, toasted, or eaten with butter. That fantasy was soon dispelled when I entered a bakery in Germany.

 Shelves and shelves of loaves of all sizes, colors, and shapes, crusty rye breads, soft wheat rolls, sourdoughs, seeded dark loaves, which seemed nearly too firm to slice.

 Side note: Before travelling, make sure to check airport parking Heathrow to secure an affordable deal.

More Than Just Food

 It is not just a bread one eats in Germany but a cultural anchor. Families continue to share a meal called Abendbrot, or evening meal, which consists of fresh bread, cheese, cold cuts and spreads. It is plain, but strongly tradition based.

 Every land contributes something: Bavarian pretzels, Westphalian pumpernickel, Swabian "Seelen". The country has more than 3,000 officially registered types of bread with each bearing tales of place, history, and craftsmanship.


At the back of each loaf lies an art which has been transmitted down through centuries. German bakers keep their secrets, as they use natural fermentation, local grains, and manual methods.

 You feel the difference as you pass a bakery in the early morning, the sourdough tang, the nuttiness of whole grains and yes of course the coziness of fresh crust out of the oven. It is not factory bread, it is cuisine.

The importance of UNESCO Recognition.

 To accept the culture of German bread as an intangible cultural heritage in the UNESCO database is to accept that this is not merely food. It is society, selfhood and continuity.

 As I walk out of a German bakery with a warm loaf under my arm, it always feels as though I am bringing a bit of history home. It is modest, and amazing at the same time. And that is why the bread culture of Germany should be recognized by UNESCO, it is food that not only feeds people, but also the soul of a nation.

 

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