I'll Take a Loaf of Intangible Cultural Heritage, Please

Traditional bread baking is in trouble in Germany, according to an article in the New York Times. There has been a sharp decline of bakeries and the number of people training to become bakers. More people are going to the supermarket for breads that are produced on the industrial scale. Even a traditional baker is engaging in mass production, after all. Fritz Trefzger, a baker interviewed for the article is undoubtably making more bread in a day than gets made in a year in my house (and we bake; we rarely buy bread anymore).

In an effort to stem the decline, the German Bakers' Association has applied to UNESCO to have German bread baking added to the UNESCO list of cultural heritages that should be preserved. The article mentions that French gastronomy made the list, so I looked up UNESCO's statement on it.

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