Transcript indian fry bread by: linda ly & emily nguyen

indian fry
bread
by: linda ly & emily nguyen
description
• Native American food found throughout the United States
• A flat dough shaped like a Frisbee and is fried or deepfried in oil, shortening, or lard
• Usually lumpy, puffed up with a crispy crust, and has air
bubbles
• Can be made into a desert or a main dish
• Can be served at
home or at
gatherings like
powwows and state
fairs
history
• Originated in
Fort Summer,
New Mexico
• Removal of
Indians from
native lands
• “The Long Walk of the Navajo”
• Scout Kit Carson and his troops sent by the U.S.
government forced Navajos to Fort Summer
• Navajos were given sparse rations, including
flour and lard, the basics for Indian fry bread
importance
• Connotations
• Staple Food Item
• Synonymous with Indian
culture since food is a big
part of Indian culture
• A tradition to the Native Americans
• Considered a spiritual food
• Many Indians cannot imagine going without
fry bread
ties from material
culture to identity
• Pierre Bourdieu
• Theory of Class Distinction
• “[Taste] functions as a sort of social
orientation, a ‘sense of one’s place’,
guiding the occupants of a
given…social space towards the
social positions adjusted to their
properties, and towards the
practices or goods which befit the
occupants of that position.”
• Transforming foods and social
identities
revitalization
• Sacred folktales
• Purification of the Earth
• Restoration of Indian
grounds
• Reminder of misfortunes
• Commemoration
traditional recipe
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4 cups flour
2 tablespoon baking powder
1 teaspoon salt
½ cup shortening
1 cup warm water
• Combine dry ingredients in a bowl.
• Gradually add in shortening and water but only add in enough
water to make dough stick together.
• Knead dough until smooth and make into fist-sized balls.
• Cover them with a towel for 10 minutes.
• Pat them out into circles about the size of a pancake.
• Fry in hot oil until brown and bubbles appear on the dough and on
both sides.
• Drain on paper towels and serve hot!
changes in recipe
over time
• Origin of fry bread was flatbread quick-fried
in lard
• Mono-unsaturated oil (canola or peanut oil)
was used for grease instead of lard
• Barley flour became another choice of flour
• Ingredients vary today
• Main ingredients are white flour, salt,
baking powder and lard/shortening
options to eat
• Indian tacos consists of ground beef, chili,
shredded American cheese, shredded lettuce,
diced tomatoes, diced onions, and pinto beans on
top of a fry bread
• Fry bread with red chili and beans
• Can be eaten like bread with soup, stew, or
posole
• Extra sweet version of fry bread with powdered
sugar, cinnamon, fruit jam, butter, or honey on
top
fun facts
• Is the official state
bread of South Dakota
• Tastes like funnel cake
• Also known as
bannock
• Is a leading factor in
Native American
obesity and diabetes
our experience
bibliography
• http://en.wikipedia.org/wiki/Frybread
• http://www.hgtv.com/hgtv/ah_recipes_ethnic/article
/0,1801,HGTV_3178_2032993,00.html
• http://www.kstrom.net/isk/food/r_frybre.html
• http://www.msnbc.msn.com/id/9022063/
• http://whatscookingamerica.net/History/NavajoFryB
read.htm
• http://www.manataka.org/page180.html
• http://www.williams.edu/go/native/frybread.htm