indian fry bread by: linda ly & emily nguyen

1. indian fry breadby: linda ly & emily nguyen

2. description • Native American food found throughout the United States • A flat dough shaped like a Frisbee and is fried or deep-fried 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

3. 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

4. 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

5. 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

6. revitalization • Sacred folktales • Purification of the Earth • Restoration of Indian grounds • Reminder of misfortunes • Commemoration

7. traditional recipe • 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!

8. 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

9. 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

11. 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

12. our experience

13. 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/NavajoFryBread.htm • http://www.manataka.org/page180.html • http://www.williams.edu/go/native/frybread.htm