2025-1 EU Society 4th Session April 9, 2025 > EU Society at KUGSIS

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The fourth session of the EU Society began with a presentation titled “Bread Across Europe” by Eva Pabion.

Eva’s presentation explored the cultural significance of bread across different regions of Europe, with particular attention to the prominence of wheat and rye in various countries. She highlighted how many European nations have developed distinct bread traditions, from the iconic French baguette to heartier rye-based loaves and regional pastries. The presentation offered insights into how geography, climate, and agricultural practices have shaped bread-making customs across the continent. Eva also touched on the symbolic and daily importance of bread in European food culture, noting the variations in preparation, texture, and consumption across borders.

Following the presentation, the members had a discussion in terms of cultural comparisons, particularly the parallel between Europe’s bread culture and Korea’s rice culture. Members reflected on how staple foods like bread, rice, and pasta function as central elements of national identity and daily life. The group also exchanged perspectives on the different methods of bread production, such as sourdough fermentation, traditional Uzbek bread baking techniques, and the influence of industrial vs artisanal methods. The session provided a warm and engaging look at how food can serve as a lens for understanding cultural diversity and shared traditions across Europe and beyond.