Escolar Documentos
Profissional Documentos
Cultura Documentos
20r4
BATCANICA
N. Tasii, On the Migrations of Palaeo-BalkanPeoples. B.
Jovanoqti|The EasternCelts . B. Ferjandi(&Lj.Maksimovi(,
SavaNemanjid and SerbiabetweenEpiros and Nicaea . D.
Popoui{EulogiaeTerraeSanctaeof St Savaof Serbia. J. Kali{
A Millennium of Belgrade. D. Kovaievi1Kojit,.On Precious
Metals Mined in Medieval Serbia . S. M. Cirkoqtil The
Double'Sfreath . M. Spremif,Le DespoteStefanet " Sieur "
Djuradj - Lj. RadenkouiQBread in the Folk Culture,of the
Serbs. Lj. Sto5ii,The Bay of Cattaro Schoolof Icon-Painting
. J. MilojkoviODjuri{ David Urquhart's Perceptionsof the
EasternQuestion . S. Jovanovii,Jovan Ristid . M. Vojvodi{
Stojan Novakovid et la politique 6trangdrede la Serbie. V
Dj. Kresti6,Croatian Pretensionsto Bosnia and Herzegovina
since 1848 . D. Djordjevii, PaEi( and Milovanovi6 in the
Negotiations for the Conclusion of the Balkan Alliance of
I9l2 - D. T. Batakoo'ii,Serbia,the Serbo-AlbanianConflict
and the First Balkan'S7ar. D. R. Zivojinovi{KingNikola and
the Territorial Expansionof Montenegro 1914-1920. G.-H.
Soutou,La Franceet le problbmedesNationalit6spendant la
guerrede 1914-1918: le casde la Serbie.V. Stanou(ii,\Uorks
of SlobodanJovanovi6- R. Samardtii,Vladimir Corovi6:The
Last Polyhistor. K. V. Nikiforov, Modernization Mixed with
Nationalism e
Ljubinko Radenkovi6
Institute for Bal*.an Studies
SerbianAcademyof Sciences
and Arts
Belgrade
DOI: ro.zz98lBALCr4a5
r65R
Originalscbo
larly work
Keywords:bread,rituals,customs,
folk culture,Serbs.Slavs
can assumethat at the beginning of the new era the Slavs,in their
4".
\-/ancient homeland, used unleavenedmillet bread as z dulv nutriment.
in addition to c_ereal
porridge. According to the testimony of Byzantine historian Pseudo-Maurice, in the late sixth and early seventir century of all the
field crops,the Slavsmainly farmed millet (VIZINJ ,955, ,3r:r:z). The
narne kruh, krua, kruiac, which remains in Slovenian, Croatian and some
western Serbiandialects,once denoted unleavenedbread (most likely made
of ground or chopped millet or rye), which was brittle and easilycrumbled
and broken (Trubaiov r 996: 6o).The modern nameproja,wlich designates
cornbreadamong the serbs, once denoted millet briadand is deriveJfrom
theword proha
sincecorn did not come to Europe until after
Qyso,millet),
the discovery of America. The name hleb for bread is most likelv a Baltoslavicborrowing and adaptationfrom the Gothic htafs,ordHigl German
hleib<*blaiba.This name.designatesleavenedbread,baked in a pL (later in
an oven), unlike the unleavenedbreads baked in the hot ashes,i.e. kruha
(ESSJ r98r/8: z7-zl).
It is believed that the knowledge of preparing leavenedbread was
by the Greeks from the Egyptians in tle eight century BCE, and
ldopted
tl;at althe time the yeastwas prepared using flo* ani grape stum, and that
1
:r .
later this practice spreadto other European peoples.
The wide use of bread for ritual puqposesamong the sravs has been
the subject of a number of studies,starting in the ninJteenth century and
up to the present. One should mention the still current interpretation of
fi6
BalcanicaXLV (zor4)
the symbolism of ritual breadsby the Russian Slavist A. Potebnja (rSlSr89r) (new ed. Potebnja 2oo7: 92-156),the comparativestudieson bread
in rituals and poemsby N. Sumcov (r854-19 zz) (new ed. Sumcov r996:
:^57-248);the detailed description of Bulgarian ritual breads by D. Marinov (r846-rg4o) (new ed. Marinov rg94: 372-388)' Among more recent studies,one should mention the monograph by S.Yanevaon Bulgarian
ritual bread (Yaneva rg}g),A. Strahov on the cult of bread among the East
Slavs(Strahov r99r), andJ. and A. Kubiak about bread in the folk culture
of the Poles (r98r), as well as the colleqtion of papers from the scholarly
"Bread
in Slavic Culture" (HVSK rggT).Significant
conferencein Sofia
bread
in
the culture of Slavic peoples have also been
about
contributions
publishedby V. Ivanov and V. Toporov (tg7 D, A. Gura (tg77: r 3 r-r 8o),
I. S"dakon"(tgg+, r3o-r38), S.Tolstaja(SD zorz/5:4rz-4zo),A. Plotnikova(SD zorz/5: 424-43r),T Agapkina(SD zorz/ 5: 4zt-424),etc.fhe
thematic bibliography of Lj. Andreji6 provides many sourcesabout ritual
breadsamongthe Serbs(Andrejii ry77: 253-319)'
Bread- a boly object
Breadwas not a common foodstufffor the Slavs,but a holy object,the sym"Everything elseis
bol of wealth and happiness.In Bosnia they used to say
fine, but it's breadthat feedsyou"' (Dvorovi; Majstorovii r9o8lHH: $7),
"May
the Lord provide bread and salt,and the housewill
and in Macedonia
be full"' (RadoviSko;Miladinovii-Petrovii r938l)trIl: 66). On the island of
"the
Lord's blessing",and there was a belief
Hvar (Croatia), bread is called
that a child will be protected from spellsif a pieceof brcad is placed in its
swaddling (Cari6 figl/X: r59-16o). The Russians(No-vgorodrtgion) say
"Bread is aboveeverything"3(Vlasova uZektllina zoo6;
4r);the Czechscall
"to
"God's
bread in the
have
enough
used
expression
widely
gift".The
bread
house"meansto live without shortages.Thefact that bread was a symbol of
wealth is supported by the maidens'spellfor mariage among the Russians
in the Urals. Maidens would place bread, salt and a ring in the home and
bring in a rooster.If the roosterpeckedthe salt,shewould malrrya vagabond
(a pauper); if it pecked at the bread,a wealthy man; and if it pecked at the
ring, shewould surelygef married that year (Vostrikov zooo: 47)"I
Bread was used for oaths: swear on bread."a(Bosnia). In Bosnia
andHerzegovina,in the event that a strangerenteredthe house,they would
' "Sve je hvala, a trljeb je hrana."
'"Neka Gospod dava trleb i sol, pa je kuiata puna."
: 'X,re6 - eceMyroaosa.'
+"Tako mi trlieba."
r67
immediately be given bread and salt "with the thought that then he/she
could do no harnf (Lilek t8g9/X.:7ro). In rhe same regibn if there was
no more incensein the house,a breadcrumbwould be cast into the fire to
"evil
provide scent,so that
things" (apparitions,spectres)would flee (Zovko
rgorlVl:3oo).
There is a belief among Russiansthat the forest spirit (leSij) has his
bread far from the human world.If a person that he abductseatsfrom this
bread, they cannot return home any more. According to a legend from the
Russian north (the Terska region, on the White Sea),a maiden who had
been kidnapped by the forest spirit becauseshe had been cursed by her
mother, finds in his home a woman with many children, who gives her the
"Girl,
following advice
ifyou want to return home, dont eat our bread.I too
was taken like you"s (Vlasova zoo4: 36o).
Bread can articulate multiple symbolisms,on severalgrounds: the
symbolical meaning of the constituentelements- flour, salt, water and, in
the caseof leavenedbread, also yeast;the symbolism of the manufacturing
?rocess crushing the seeds,sifting, wetting, storing, fermenting, baking
(pladng in the fire, retrieval); of the sbape- round, twisted (braids), hollow, cruciforni, zoomorphic, etc.; of the time when it is prepared - before
holidays, after the birth of a child, before or after a wedding, after a person's
deadq in the dead of night, after sunset,during a firll moon, during a solar
or lunar edipse, on a certain day; of the place where it is prepared - in the
home, watermill, outdoors.
The preparation of bread for magical pu{poses requires that some
other conditions be met, such as the flour being from a new watermill, or
from a mill that rotates counter-clockwise, the flour being sifted through
an upside-down sieve, the sieve being held behind the back while sifting,
6e four coming from multiple homes, the bread being dried in the sun, etc.
(for more seeRadenkovi( r9g7: r45-r55).
In the processof kneading the dough and baking the bread, the flour
(dough) in a short time passesfrom unleavenedto leavened,from the amorpho* sate do the desired form, from the unstable to stable, which can
communicate the idea of the cycle of birth, death and resurrection: through ripening, harvesting and reaping the wheat "dies" but its
seed is bom; through milling the seed "dies" but flour is bornl flour "dies"
"dies"
but dough it born; do"gh
but bread is born. The Serb ritual that is
performed in the caseof premature birth of a child speaksof the connection
betrreen the birth of a child and the baking ofbread (accordingly the womb
is the oven):when such a child is born it is placedon the peel,and when the
s "furyuxa"
jecaraxoln 6lrru AoMa,AaKHe emr naurero x.re6a.-f,, ronopzr, roxe rarar 6lrla
x toxe vnecena,"
XLV (zor4)
Balcanica
r68
"so
bread is removed from the oven, the child is placedbriefly in the oven
that the next would be born full terrri'(Miodragovi( zoog:82)'
'
The yeast,which is kept in a cold and dark place,and which is constantly used and renewed,can be associatedwith the ancestors'who yield
offspring.The Serbsbelievethat when moving from an old houseto a new
house,the yeastin the old house should be destroyed(probably so that the
patronageof the ancestorswould be linked only to the new house).In Bosnia and Herzegovina (Vlasenica) it was believed that if mixed dough did
not rise (if it did not ferment) it was a sign that someonein the housewould
die (Dragidevit r9o7: yz).In Bulgaria it was said that it was a bad thing
for the house to run out of yeast (salt or vinegar). On the island of Hvar
(Croatia) it wasbelievedthat while dough is being kneadedevil spirits circle
around the house.In order to protect small children theywould placea little
dough in their swaddling-band before the bread is placed in the oven, and
also a little warm bread after it was baked.
Wheat-
millet/corn bread
*polena(ground, crushed);
The name for wheat Q>ienica)is derived from
*p'hati (to grind, to crush). Wheat or white bread was initially mixed and
used only for ritual purposes(family feast,Christmas, Easter,St. George's
Day, baptisms,weddings).According to data from the early twentieth century in the mountain regions of Bosnia people ate wheat bread only several days after the harvest and on important holidays. Otherwise they ate
bzrley,pirov (hard, einkorn or emmer wheat), rye, mil1et or buckwheat.In
the plains they mainly ate cornbread(Dvorovi; Majstorovii rgoS/W: 47).
In eastern Serbia (Boljevac) they mainly ^te ?rlia (cornbread),and rarely
wheat or Pure bread. When corn was scarcedough was made by mixing
barley,rye or oat flour (Grbii rg25i rg3-r95).In Serbianepicpoetry eating
or serving ubite breadwzs an indication of gentry or the hero'sprestige.In
Russian epic poems (bytiny) this also applies to white wheat bread,which
is called kalaikrupiviatyj (Bobunova s. Hrolenko zoo6: t49)-In Slovenia
in the nineteenth and first half of the twentieth century bread was mainly
made out of rye, while the gentry ate wheat bread' In addition to grain
flour, chickpeas,peas,potatoesand chestnutswere also added to the dough
(SEL zoo4: z6z). One Bulgarian ceremonial song,which was sung on St.
George's Day, recounts how St. George visited the fields and referred to
*heai asthe holy grain ("Oh grain of wheat / be you sweet,be you holy"),6
and he said to the oat that it was only for looking at but that it was bitter
for eating,and not for communion ("And you grain of oat/nice to look at /
6 13j te Zito,pienidivo,/ Milo bilo, svetobilo."
r69
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XLV (zora)
17r
ples in the Balkans (Greeks,Romanians,Albanians,Turks, etc.).The exception is the Czechs,who call it pagai.It is believedthat it is an adaptation of
the Italian wordfocaccia,which comesfrom the Latinwordfocacius,"brezd
baked on the hearth", from the Latin word focus meaning hearth (Skok
ry72/Il:69a).In Russiana similar bread is cal7edlepiha/lepiikawhere the
root word is probably the Slavic *ldpiti,to stick or glue. It may be assumed
that the pogaia made of wheat flour is an innovation, and that in the old
Slavic homeland kaia (porridge) was used instead.This is supported by the
ritual practice involving porridge among the East and West Slavs.In thirteenth century Russiathe wedding feast was calledknia.Among the Slavs
ponidge was a ritual food for Christmas holidays, for the birth of a child,
at weddings, funerals, etc. In the Tver Governorate two porridges were prethin with milk, and one thick
pared on the day that a child was born
with butter.If it was a day of fasting, the porridge was prepared using millet
and buckrvheat(Smucov ry96: r84, fi9).
The opposition between leavened bread andpogaia is apparent from
rcports from Herzegovina - as long as leavenedbread was in the oven, no
one vvasto mentiony'ogaiabecausethen the bread would not rise (Vukova
grz.ilja ry34: 3o).
The fact that the pogaia is prepared quickly, baked immediately, does
not change shapewhile baking (it does not rise), eaten the same day,and
broken as opposed to cut by knife, defines its specific ritual function - it is
most often linked to immediate irreversible change. By breaking it during
the ritual this changeis confirmed and reaffirmed in an obvious manner,i.e.
it is codified in a visual manner. In Vojvodina as soon as a child is born, the
midwife or a female relativebrings apogaia,and the membersof the family
break it above the child's head (Milutinoi(. r97r: n9);in the Leskovac
area before the wedding a grabenapogaia is prepared in the bride's home,
which young men and women break above the bride's Lread(Stojanievii
rg79: ry); when someone dies, threepogaia are made in a neighbour's
house.One is carried and broken at the cemetery and two are used for the
r97l n8).
funeral meal (Milutinoii
Kolai and kravaj areleavened,usually round breadsmade out ofwheat
flour. The first name is Pan-Slavic (*kolaio)and it most likely comes from
the round shape of this bread (<*Aolo-ako",Bulgarian kolak).The second
aaane(*kmoajo) is commonly known amorig the East and South Slavs,but
it does not exist among the West Slavs(ESSJ t984: tr z-r r 6). In Russian
imperial and princely weddings the kraaaj was so large that it was carried
out by four officers. Among the Uk:rainians of the Saratov Governorate the
baztaj was also very large, covering almost the whole table (Smucov 1996:
196). Starting in the secondhalf of the nineteenth century the name hravaj
(kmooaj in Russian) came to be linked to the word for cow (<*korva-ajt).
r?2
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Thecerernonialrole of hread
As a ritual object, bread is an integral part of many ceremonies.Almost all
important cerimonies usebread:birth, weddings, funeral rites, the family and
village patron sairrt'sday,annual holidays, cerer.noniesin crisis siqrations.
r7i
fhe other breads would be eaten for dinner, with the exception of oztiarica
which was given to the shepherd.He would remove the balls from the bread
and give them to the sheep so that they would breed/reproduce(Danidii
rgoo: 98-99). In Timoika Krajina on Christmas Eve the lady of the house
baked twelve different breads:the bread for the young God-Christ; za v0lwe (for the oxen); ooiarnica , (shepherdbread);Iojze(ineyard); njioa (crop
field); guvno (threshing floor); sztinja(pig); baiz,a(barel); kola (cart,wrg(moon). A11the
on);golubovi(pigeons);kosir (sicKe); sunce(sun); and mesec
bre'adswere placed on straw covered by a sack woven from goat hair. The
men of the housewould place a piece of each in a glassof wine, which the
membersof the householdwould usefor communion on Christmas Morning (Stanojevi1rgzg: +S-+g).
In the caseof the Serbsin Kordun, aheadof Christmas the lady of
tre housewould make the bo*,iinjak,aleavenedbread of wheat flour decoreted with a paffern. trf it was cracked when it was removed from the oven,
itwas considereda sign that the man of the houseor another member ofthe
frmilywould die that year.It was placedon the table in a sieve(sifter) with
6ree candlesinserted into it, and it was not eatenuntil St. Basilt Day. The
cendles vrere on Christmas Eve and the following three days during lunch
end dinner (Bubalo-Korduna5rg3r: rr 8-r r 9).
In the Homolje region, the lady of the house made the bread called
prnjnica on Christmas Day.When she had preparedthe dough, shewould
smcar the doors of the stablesand pens with her dough-coveredhands so
trat the livestockwould be healthy (alsoprobably so that theywould reprodue,growlike the leavenedbread).If the lady of the housedid not haveany
cbildren, she would smear dough on her forehead and her husband'snose
so that she would become pregnant (Nedeljkovi( rggo: zo). In northern
Metohija the daiik bread was made for Christmas (Bukumiri6 zotz: rzr).
fhe name most likely comes from dad-snik,"the one who gives,who brings
Eealth".
In addition to kolai,the Serbsalso made different, smaller breadson
Christrras Day. For example, in some Serb regions when a man from the
house (usually the household head)'went to the forest to collect the badn7aI (branch of a tree thal is cut down in a rinral manner on the day before
Christrnas, carried into the home and placed on the hearth to burn in two
bahres),he would czrry a lepinja,which he would break on the itump of the
rree 6at he cut down for the badnjak,then he would eat half, and leave half
on the stump. In Kosovo and Metohija when the badnjak was placed on
the hearth an ornlte ?ogaiaworlLdbe placed on the edge,and on it, honey
and salt. AIl members of the household would cross themselvesand kiss
fte pogaia.On Christmas Day, before sunrise,thepogafawould be taken to
the field (Nuiii 1986: r8r).In southernSerbia(around Leskovac)several
r74
BalcanicaXlV (zot4,)
175
into hot lard and eaten after lunch. In the Homolje region on that day the
vasilice wheat breads were fried in lard and given to the children, for the
soulsof the dead.Thegruvanica or iesnicawasmade inTemni6, barenicain
Kosovo, bakradan(polenta) in Skopska Crna Gora,poparenicain the Presevo
area In Kosovo,Metohija and Resavait was believed that bearsgavebirth
on St. Basil'sDay and that bread should be made for them, which was called
mcirtipoaojnicainResavx and SkopskaCrna Gora. In Kosovo every house
made kolombofnabarenica (cornbread made with fat, usually made by adding cheese).In SkopskaCrna Gora it was believedthat when the bear gives
birth on St. Basilt day, she goes blind and that her sight returns after forty
daln (Djordjevii T ry84: 7z-7 4).
For St. Theodore'sDay bread in the shapeof horseshoeswas baked
in Banat. Such breads were cilled tedorifi oi kop;te in the Vr5ac region
(Ffipovii ry86:4g).In the areaaround Boljevac the buian h.olaiwasbaked,
which a rider could put his hand through while riding a horse (Nedeljkovi6
rggo:237-238).
On the day of the Holy Forty Martyrs of Sebaste(March 9/zz, celebrated by newlyweds), small unleavened fatbreads (kraoajiiii, kolaiifi),
so-called mladeniiii,were made.Thesebreadswere given to the shepherds,
In Timodka Krajina, for this feast forty small breads called rnladencior
mlodenfriiwere made with a design incised using a twig. Unleavened breads
rere bakedin one earthenwaredish,while the restwereleavened(Stanojevid
ryzglfr|: ++). For this holiday in some places alarger bread was made for
tbe shepherd,which was called mladenac.Among the East Slavs there is a
widespread custom that breads in the shape of birds are prepared for this
holiday,commonly known as *aztoronki(larks).This custom is linked to the
belief that this is when the first birds return after spending the winter in
w:urner southern areas(Agapli;:;nary97: a8-62).
For Easter in Vojvo&na women made the veliki uskrinji kotai (large
Easter bread), in a round and braided form, with a dyed red egg placed
on top. In Srem, in the vill1ges of Mt. Fru5ka Gora, the tradition was to
meke a braided unleavened flat bread with a raw egg placed in its centre
bdore baking. This bread is cal7edbuzdopanin Srem,jajianik in the villages
west of SremskaMitrovica (Bosii ry66: 268), and kovr*,anj, kove*anjacor
Ianfanjak in eastern Serbia (RSANU ry75/1X:7or). These breadswere
used as Easter gifts (this custom also existsin southern Serbia).
For St. George'sDay, in the Homolje region a leavenedbread without any markings was baked. It was kneaded in silence and a basil branch
was placedon it. It was intended for livestock and was cal7edstoiniposkuror
stuchihalai (Nedeljkovii i99o: 73).
The celebration of the family patron saint's day (rtrsnaslava) among
the Serbsis unimaginable withoutthe slaoskikolai.Eien if the familywas
r?6
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not able to mark this holidaywith a slaaa feast,they would make and break
the slaztskikolai (for more on practices involving the bread for the krsna
slava seeJastrebovr88g: 4-r7; Radenkovi6 zor3: 9-23).
Tlae zawtina collective ritual, which is also known zs krstonoie(processionsof people that went to the fields carrying icons and red banners in
the spring, between Easter and Pentecost),included the breaking of bread,
which was brought by the designated ceremony participant - the kolaiar.
A piece of the bread was given to the person who was to be the kolaiar the
following year (Mili6evi6 1894: r 55-r 56).
It is notable that the two main calendarholidays,Christmas and Easter, also featured significandy &fferent ceremonial breads. For Christmas
the bread was rpund with various fiSot"l representations of everything that
was important in the lives of people. These breads sent a messageto the
(God,ancestors)to protect the lives of the membersofthe housesacredones
"twisted"
hold and to increasethe size and wealth of the family. For Easter
forms of bread predominated,often with the addition of a whole egg.The
names of these breadswere ofteR derived from the verbs oiti (to twine) and
wteti (to spin), which were especially marked in folk culture. It may be assumed that such shapeswere created under the infuence of the belief that
"released",
betweenEaster and Pentecostthe soulsof the deceasedwere
and
tlat theywere in the fields and around their former homes.This is why the
breadswere dedicated to them.The life-death polarity appearsin the Easter
bread code as the right-wrong polarity.
n'*tb^il
givenatittle breadto eat(bSord:e"tct. ,;;;;
er; i' LrLnica
i"
(easternserbia)breadwasthe first sorid
food th at the infant#""ra receive,
assoonasir srartedsi.ttingup (Nikolii
ryro/T[I:
In the stri*'bariruat (cirebrationoithe ,itu"rry).
hrrt hair cutting of the
out thekum,orgodfather),
i" ;; t;"+ A;;, firstbread
ll11:_T:l
ly out and
ano sart are brought
r78
XLV (zor+)
Balcanica
zo5)- InJagodina three branchesare stuck into such a bread and a dough
pigeon placed on each of them. A three-pronged branch is stuck into the
center of the bread,anla"gold"apple (an applewrapped in yellow foil) was
stuck on each prong. 'Ihe sabornikwas praiid on thi table in front of the
best man during the wedding feast.It was only at the end, when the iareno
kolo hne dance had passed,that the best man, bridesman, and the groom's
brother put their heads together and the sabornikwould be broken above
them (Trajanovi6 1983: 6g-zo).The breaking of the sabornikmarkedthe
end of the wedding.
Among thelJkrainians in srem, after the dinner thekorovajwedding
_
bread would be brought_out.The kororaj was decoratedwith carvings anJ
figural representationsof the Moon, sun, pigeons,smaflwreaths,grap"esand
the newlyweds.The groom danced while holding a forked braich'(risha),
which was decoratedwith tissue paper strips ln different colors, with an
apple on the tip. After the dance he would stick the riska in the korovaj. After this ritual dancethe groom'sbrother would cut the bread and hand it out
to the guests,for which they gavegifts of money to the bride (Radulovadki:
1955:fim6z).
Among the serbs in Bosnia (Tavna monasteryregion), the devojaiki
kolaiwas brought out before the wedding party startld out from the bride,s
home, and was then broken by the groo*'r fatirer and the bride's father, after which a kolowas dancedaround the table and through the house,to the
exit (Drobnjakovii ry7 : 84).
Bread was a compulsory element in many slavic areaswhen the
bride_entered the groom'shome.In Bosnia the bride was given two breads,
which she placed under her armpits and entered her new home like that
(Drobnjakoi( ry37: s6). In easternserbia (s"tljig area) the bride would
enter the groom'shome with a bread under on" "r- and a bottle of wine
under the other (Petrovii s. rygz:99-roo). Among the slovaks (velka Lesna),the mother-in-lallwould greet the bride in front of the houseand give
her the kusek,a round bread make specially for that occasion.She would
take three bites of it and throw it aboveher head.Theguestswould catch it,
shareit among themselvesand eat it immediately.It was believedthat such
a breadbrought luck to 'hosewho ate a pieceof it (Horvdtov6 r97o:24-7
i.
In Russia,in the Kursk Governorate,the mother-in-raw worrld .rrr.orr"r'tL
bride's facewith a bread (Sumcov 1996: ryg).
In the region around Leskovacthe bridesman would bring a special
blepiif za mladu (small bread for the bride), tied in white and rid thread.
The bride would eat the bread and leavethe threadsso that she could start
knitting socksfor the child when shegot pregnant.In Strupnica this bread
was thrown into the bride's lap, and she would immediately drop it on the
r8o
BalcanicaXLV (zor+)
479.
Postmortemrituals
When a person dies in \/ojvodina three unleavenedpogaia would be made,
however not in the deceased'shouse,but at a neighbor's. One was taken
to the cemetery and broken after the burial, with all those present taking
a piece, and two were eaten at the home, after returning from the cemetery during the funeral meal (Milutinoit
ry67t969: n8).'Ihe pogaia
was made for all thepoduije (funeral mealsfor sevendays,forty days,semianniversary,anniversary,Saturday of Souls). In eastern Serbia (the Swljig
area),the older woman who was in charge of the funeral (as a rule a woman
whose first child had died) would make and half-bake as many dumplings
as there were people staying for the funeral meal.fi the participants were
required to immediately eat these half-cooked dumplings (personalobservation in PluZina).A specificity of Bulgarian tradition is the preparation of
r8z
BalcanicaXLV (zor4)
the first things brought into a new house were a whole bread and a vat full
ofwater (Radulovi6 ry36: 54).
In Ukraine and Belorussia, in the event of a fire, bread would be carried around the house that had burned down (Sumcov ryg6: z4).T.he same
was done with an icon. which shows that bread was considered a sacred
object.
This overview of Slavic customs and beliefs related to bread, which
illustrates the extensive ethnographic material related to this matter, indicates its great importance as an artifact for folk culture.
WC 3 98.3jz:z 7 t. z z-5 65.7gl= t 63'qr
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