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What you have in your hands is a book of traditional folk recipes. The term “Serbian” from the full tide of this book Traditional Serbian food and recipes is a geographic denominator, meaning that this book presents the recipes for which there is reliable evidence that they used to be prepared in late 19th and early 20th century, before the Second World War, at the territory of state of Serbia as defined at that time. READ ALL>>>
Tradition and customs play an important role in the cultural identification of each nation. Regardless whether these are written records or oral telling, the information on way of life in the past enables us to preserve authenticity and identity of communities closely connected by the same geographic origin, to preserve traditional knowledge and skills that may not be necessary any more but represent a part of historical heritage. From the foreword, Professor dr Sladjana Sobajic. READ ALL >>>
For centuries our country was a target of conquerors, often under occupation of foreign rulers and cultures while trade caravans also passed through these crossroads, so their legacy is an unusual mixture of Ancient Greek, Byzantine, Oriental, Austro-Hungarian, French and Russian gastronomic heritage. Uroš Urošević, master chef, the manager for relations with HoReCa customers, METRO Cash & Carry Serbia. READ ALL >>>