Transcript Native American Food - University of California, Irvine

Native American Food
Anthropology 85A
Professor Tanis Thorne
By Yu Ong & Ryan Yabut
Fry Bread as a Project
We chose to do a project on fry bread because we
thought fry bread to be interesting as it became part of
Pan-Indian culture and its huge role in ceremonies and
activities in all Native American cultures in North
America. However, what made it more interesting to
research is how it became part of all these cultures
when it was not originally a traditional cultural delicacy
of any Indian tribes in North America until the 19th
century. Thus, categorizing it as a recent addition to
any Indian culture. It’s progression into being part of
Pan-Indian culture shows how important it is as it is
adopted by all Native American culture as a
“traditional” food.
The History of Fry Bread
• Fry bread is considered to be
a “traditional food”, however
it evolved in the mid-19th
century. It all began with an
American scout called Kit
Carson (on the right) and his
troops, who drove the Navajo
people from their lands by
destroying their means of
survival. They killed sheep,
goats, and horses; poisoned
wells; burned orchards and
crops; and destroyed shelters.
• They then rounded up
thousands of starving Navajo
and sent them on the "Long
Walk" to Fort Sumner at
Bosque Redondo, New
Mexico.
– The “Long Walk of the Navajo,” also called the “Long Walk to
Bosque Redondo,” was an Indian removal effort of the United
States government in 1863 and 1864.
– At least 200 died along the 300-mile trek, and the reservation
itself was little more than a prison camp. Between 8,000 and
9,000 people were settled on a 40 square mile area, with the
peak population being 9,022 in spring 1865.
• The Navajos were imprisoned at Fort Sumner for four years. While
the Navajos were at Fort Sumner, they were only given white flour
and lard.
• With the white flour and lard, the Navajo women at Fort Sumner
had to use poor-quality rations (provided by the United States
government) to make their meals. Here, the Navajo women
combined everything and fried it on a hot pan with lard.
Fry Bread as a Pan-Indian Food
• Fry Bread is an all-purpose flat bread that is
considered to be a staple of Indian cuisine (originally
a staple of Navajo cuisine).
• Fry bread is an integral menu item at tribal and family
gatherings and a good fry bread maker is honored in
Native American communities.
• Fry Bread has become an Pan Native American food
because it has been adopted in all Native American
cultures.
• The dough is a variation of that used for flour tortillas,
consisting of wheat flour, shortening, salt, and water,
leavened with baking powder or yeast. Navajo Fry
Bread is originally a tradition of Arizona and New
Mexico, and fry bread with honey butter is a specialty
in New Mexico (which all have been adopted by other
tribes).
Different forms of Fry Bread
•
The different ways fry bread are used
today are:
– The Indian Taco (formerly called
the Navajo Taco), which is one of
the most famous kinds of fry
bread. (As seen on the top right)
• The Indian Taco is a fry bread
covered with ground beef,
pinto beans, tomatoes, and
lettuce.
– Fry bread covered with either
honey or powder sugar to become
widely known as a sweet treat.
(As seen on the bottom right)
– The Indian Burger is two pieces o
f fry bread encasing a large beef
patty covered with various
toppings and sauces.
– The Indian Hot Dog is a fry bread
wrapped around a long piece of
sausage covered with various
sauces and/or toppings.
Is lard still used today?
• The answer is “No.” Different types of oil
are used today to make fry Bread.
– One of the reasons why fry bread is no longer
fried in lard is because of the health risks of
using lard as it contains high levels of
saturated fat and cholesterol.
– The oils used today to make fry bread vary
from each tribe as some use vegetable,
canola, or olive oil.
How to make Fry Bread
• Ingredients:
– 2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
Warm water
Vegetable Oil
Honey or powdered sugar
• In a large bowl, combine flour, baking powder, dry milk,
and salt. Slowly add enough warm water to form a
workable dough (start by adding 1 cups of water, then more
if needed); knead until smooth but still slightly sticky.
Cover the bowl with plastic wrap and let the dough rest at
room temperature for at least 30 minutes or up to 2 hours.
After resting, divide dough into 4 equal pieces.
• On a lightly floured surface, roll each piece of dough into a
small ball and pat into a flat circle about 8 inches in
diameter and 1/4 inch thick (it will puff up a lot); cut a
steam vent in the middle of each circle of dough.
• In a large, deep frying pan, heat 1 to 2 inches of vegetable
oil (enough oil to flat the dough) to 357 degrees
Fahrenheit. Fry the dough pieces, one at a time and turning
once, for 2 minutes on each side or until golden brown (the
bread will puff slightly and become crisp and brown).
Remove from hot oil and drain on paper towels. Keep warm
until ready to serve.
• This recipe is the original Navajo recipe for fry bread and
makes about 4 servings of Navajo fry breads.
• Other recipes of fry bread can be found online as each tribe
throughout North America has their own version of fry
bread.
– Each recipe differs in the ingredients used and method of
cooking but all are based on this original recipe.
A 20-year-old Creek Indian women making fry bread for a
cultural gathering.
How to make an Indian Taco
• Ingredients:
– 1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chilies, drained
Sour cream (optional)
• In a large frying pan over medium-high heat,
brown ground meat and onions until cooked;
remove from heat.
• Place Fry Bread, cupped side up, on separate
plates.
• Layer ground meat, lettuce, tomatoes, Cheddar
cheese, and green chilies onto top of each Fry
Bread.
• Top with sour cream, if desired, and either roll up
or serve open-faced with a fork.
Cultural Significance of Fry Bread
• Ever since its creation by the Navajo in the 19th
century, the fry bread has been adopted by
numerous tribes around North America.
• Fry bread soon became a Pan-Indian tradition as
it is now imbedded deeply into the cultures of
various tribes in the United States.
– It has been so imbedded into various American Indian
cultures as many Indians can’t imagine going without it
as many have built their identity around the popular
concoction.
– Fry bread is now used in almost every Indian ceremony
and cultural gathering.
• For example, the Hopi Indians in northeastern Arizona will
have fry bread along with Hopi cuisine during their
ceremonies.
– Fry bread is now a subject that links all American
Indians together.
– Fry bread has increased the unity between each
Native American tribe in North America as it has
created a common cultural aspect they all share.
• One of the largest cultural gatherings that
fry bread can be found are in Native
American Powwows.
– A Powwow is a gathering of Native Americans. It derives
from the Narragansett word “powwow,” meaning shaman.
– Typically, a powwow consists of both Native Americans
and non-Native Americans meeting in one specific area
to dance, sing, socialize, and have a good time.
– Powwows vary in length as some may take 5 to 6 hours
or even a couple of days.
Powwows
• Every weekend from April through October, thousands of
Native Americans throughout the United States and Canada
head to powwows.
• Powwows in the late 1800's and early 1900's, Indians were not
allowed to have dances. Government officials thought the
dances were organized to resist federal forces. They did not
realize that the dances were held only to honor their elders and
warriors, give gifts and recognition to those deserving. It was
also to sing honor songs, ask questions to the elders, teach by
example, dance the sacred circle, and be healed.
• In the 1960's, officials finally realized that these dances and
traditions were not dangerous, as they were only important to
Native Americans. Native Americans today are developing deep
pride in their culture and traditions.
Fry Bread as a Symbol
• In today’s Native American society, fry
bread has become a symbol that
represents the overall Pan-Indian culture
and intertribal unity.
– It is a symbol that many American Indians are
proud to show as some have created phrases
like “Fry Bread Power,” which are now printed
onto shirts, bumper stickers, and other various
things.
• Some have even dedicated websites on fry bread and
its symbolism to Pan-Indian culture and intertribal
unity.
Is Fry Bread an Icon or a Hazard?
• For the past several years, there has been an ongoing debate
whether fry bread should be seen as an icon or a hazard.
– With fry bread deeply imbedded into various Native American cultures
around North America, it has gained a status as an icon to represent
the Pan-Indian culture and intertribal unity.
• Taking this away, many American Indians will lose a sense of the culture
they all share and created as well as the unity they each have.
– However, fry bread has also gained a reputation to be one of the
primary causes of obesity and type II diabetes in the Indian
population.
• Although, not every case of obesity and diabetes among Indians can be
blamed solely on fry bread as it takes other factors, such as a poor diet and
a sedentary lifestyle.
• According to a nutritional analysis by the United States Department of
Agriculture, one paper-plate size (standard size) fry bread contains 700
calories and 27 grams of fat with little to no vitamins and minerals.
•
•
Many believe the diabetes rate
began to skyrocket when Indians
stopped living off the land and
began using government rations.
– In using government rations,
Indians created fry bread as it
is both easy and cheap to
make.
• This made it convenient for
many Native Americans as
more than half of the total
Native American population is
considered to be below
poverty lines.
One of the people who believes
fry bread to be hazardous is
Steven Deo, an artist and a
Creek/Euchee Indian.
• Deo created a series of
public service
announcement posters
called “Art for Indians”
(his first one on the
right), which debuted on
his art show in New
Mexico.
• Deo’s second poster depicts lard and other commodity foods. An
equal sign follows the image, so that the message essentially
reads: “Commodities=public assistance= welfare.”
• His series is specifically aimed at the Native American community
to create a cognitive dialogue about themselves and their socioeconomic class.
– Here, Deo is trying to argue that keeping fry bread as a symbol to
represent Pan-Indian unity and culture, it is also something that
prevents American Indians from changing their socio-economic status
in the United States as they remain persistent on their reliance of this
convenient but health hazardous product.
• There have been numerous reports done on the Native American
population about their dietary quality and dependence on this
highly popular commodity food.
– These reports have shown that if the intake of fry bread does not
decrease in the Indian population, the rate of obesity and type II
diabetes will continue to grow.
• The reports also suggests that the intake of fry bread is beginning to have a
detrimental effect on Native American children as more are becoming obese
at a young age and developing children’s type II diabetes.
• Many have even considered/advised to completely eliminate fry
bread from American Indian culture.
– This, of course, cause an uproar throughout the Native American
population as fry bread has become an important aspect of various
tribal cultures as well as the Pan Indian culture they have created.
• Others have suggested in trying to make fry bread as healthy as
possible.
– Here, they argue that fry bread can still be part of their culture as well
as their symbol as they modify the ingredients and methods of making
fry bread.
– An example of a healthier recipe of fry bread is:
• Ingredients:
–
1 cup white flour
½ cup whole wheat flour
1 tablespoon sugar
½ teaspoon baking powder
¼ teaspoon baking powder
½ cup honey
vegetable oil
• Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured
board till it becomes elastic. Let Dough rest 10 minutes, covered.
• Roll out dough till it is ½ inch thick. Cut into squares or circles. Deep-fry at 370 degrees
Fahrenheit till golden brown; drain on paper towels. Drizzle with honey and serve.
• This recipe makes 4 servings.
• Despite the healthier version of fry bread, many have argued that
that isn’t enough to stop the increasing rate of obesity and type II
diabetes in Native Americans.
– Instead, American Indians are being persuaded to save fry bread for
highly special occasions only, thus limiting its consumption.
• The fry bread debate still continues today with no definite
solution.
What’s Your Opinion?
Should fry bread be considered hazardous and be
eliminated away from the culture or should it
remain as an icon of Pan Indian unity and
culture, while obesity and type II diabetes rates
continue to increase?
Our Opinions
We believe fry bread should remain as a symbol for Pan Indian
unity and culture because it is a type of food that is unique to
Native American culture, which is mostly found on traditional
gatherings such as a Powwow. However, Fry bread may cause
risks of diabetes and obesity only if it is consumed in excessive
amounts as it should not be something to be part of one’s daily
diet. Instead, fry bread should be eaten for special occasions only,
such as Powwows and ceremonies. Also, fry bread recipes should
be modified to add some nutritional values, such as using whole
grain flour than white flour. This way fry bread remains to be part
of the overall culture that has unified the Native American
population together as a whole, while enjoying the worthwhile
experience of such a cultural delicacy. Thus, this is what we
believe as everyone should be able to experience an aspect of
American Indian culture before it is decided to be removed
completely.
Bibliography
•
Dietary Quality of Native American Women in Rural California:
•
Feast or famine? Supplemental food programs and their impacts on two
American Indian communities in California:
–
–
•
Ikeda, J.P., S. Murphy, R.A. Mitchell, N. Flynn, I.J. Mason, A. Lizer, and C. Lamp. "Dietary
quality of Native American women in rural California." Journal of the American Dietetic
Association 98.n7 (July 1998): 812(3). Expanded Academic ASAP. Thomson Gale. UC Irvine
(CDL). 5 June 2006
<http://find.galegroup.com/itx/infomark.do?&contentSet=IACDocuments&type=retrieve&tabID=T002&prodId=EAIM&docId=A20944905&source=gale&user
GroupName=ucirvine&version=1.0>.
Dillinger, Teresa L., Stephen C. Jett, Martha J. Macri, and Louis E. Grivetti. "Feast or famine?
Supplemental food programs and their impacts on two American Indian communities in
California.(Statistical Data Included)." International Journal of Food Sciences and
Nutrition 50.3 (May 1999): 173. Expanded Academic ASAP. Thomson Gale. UC Irvine (CDL). 5
June 2006
<http://find.galegroup.com/itx/infomark.do?&contentSet=IACDocuments&type=retrieve&tabID=T002&prodId=EAIM&docId=A55041158&source=gale&srcp
rod=EAIM&userGroupName=ucirvine&version=1.0>.
Fat Content of South Florida Indian Frybread: Health Implications for a
Pervasive Native-American Food:
–
SMITH, JANELL, and DENNIS WIEDMAN. "Fat content of south Florida Indian frybread: Health
implications for a pervasive Native-American food." Journal of the American Dietetic
Association 101.5 (May 2001): 582. Expanded Academic ASAP. Thomson Gale. UC Irvine
(CDL). 5 June 2006
<http://find.galegroup.com/itx/infomark.do?&contentSet=IACDocuments&type=retrieve&tabID=T002&prodId=EAIM&docId=A75141099&source=gale&srcp
rod=EAIM&userGroupName=ucirvine&version=1.0>.
Bibliography (Cont.)
•
The Diet Quality of American Indians: Evidence From the Continuing Survey
of Food Intakes by Individuals:
–
Basiotis, P. Peter, Mark Lino, and Rajen Anand. "The Diet Quality of American Indians:
Evidence From the Continuing Survey of Food Intakes by Individuals." Family Economics and
Nutrition Review 12.2 (Fall 1999): 44. Expanded Academic ASAP. Thomson Gale. UC Irvine
(CDL). 6 June 2006
<http://find.galegroup.com/itx/infomark.do?&contentSet=IACDocuments&type=retrieve&tabID=T002&prodId=EAIM&docId=A61182350&source=gale&srcp
rod=EAIM&userGroupName=ucirvine&version=1.0>.
•
My New Year’s Resolution: No More Fat “Indian” Food:
•
Picture of fry bread with honey:
•
Picture of Indian Taco or Navajo Taco:
•
Icon or Hazard? The Great Debate Over Fry Bread:
•
•
–
<http://www.indiancountry.com/content.cfm?id=1096410209>
–
<http://www.hgtv.com/hgtv/ah_recipes_ethnic/article/0,1801,HGTV_3178_2032993,00.html
>
–
– <http://msnbc.msn.com/id/9022063/>
History of Navajo Fry Bread
– <http://whatscookingamerica.net/Glossary/N.htm>
The Epidemic of Obesity in American Indian Communities and the Need for
Childhood Obesity-Prevention Programs
–
•
<http://en.wikipedia.org/wiki/Fry_bread>
<http://www.ajcn.org/cgi/reprint/69/4/747S>
Second Picture of Fry Bread:
–
<http://www.cookingpost.com/products/Fry.jpg>
Bibliography (Cont.)
•
Picture of “Eagle Spirit”:
–
•
Picture of Fry Bread Stand:
–
•
<http://www.eaglespiritstore.com/candypress.ProdImages/CheFryB.JPG>
<http://www/kenrockwell.com/200210/images/1595FryB.jpg>
Picture of “Global Gourmet”:
–
< http://www.globalgourmet.com/food/kgk/2004/1104/fry.jpg>