Re: fry bread
Cheryl Singhal (csinghal@CAPACCESS.ORG)
Thu, 7 Nov 1996 15:01:44 -0500
On Wed, 6 Nov 1996, Ted Burton wrote:
> At 6:46 -07001, Grant O'Neil wrote thus [I likely cut a lot out]:
> >I can see no significant difference from the description of Navajo bread, so
> >I guess one advantage is that if you wanted to have sessions about Native
> >American culture or learn about Polynesian islanders the same recipe can be
> >used for dual purpose.
> The caveat I would offer is that frybread with wheat flour to the best of
> my knowledge (as my own ancestry does not include Plains or Southwestern
> tribes) is a post-contact, post-Buffalo foodstuff. Whether Southwestern
> corn-culture tribes had any such practice with cooking corn flour goods I
> simply do not know.
Other cultures fry corn-based products -- hush-puppies, f'instance? --
and my GM has a neighbor who pan-fries her cornbread. (eee-yuk, according
to GM). At all events, there is nothing that would prevent pre-contact
corn-cultures from doing it, except perhaps lack of desire?
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City