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Anikó Báti and Patricia Lysaght (eds.): Living eating habits, revitalized foodways and the concepts of tradition and food heritage. 229–241. Budapest: ELTE RCH, 2025. |
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Maja Godina Golija: Baking the Christmas Bread, Poprtnik, in Svibno, Slovenia: A Living and and Ambiguous Food Heritage |
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Abstract: The preparation of unique Christmas dishes is widespread among people and shows the importance of the Christmas holidays in their lives. Among these dishes we can mention a Slovenian Christmas bread made of a rich leavened dough, called poprtnik. The baking of poprtnik has been preserved for several centuries in the Slovenian hill village of Svibno. Its preparation is more than just a family tradition as it also has an essential social function in the village community. The Christmas bread, poprtnik, is becoming increasingly important in promoting Svibno and for the cultural identity of the inhabitants of this small settlement. |
