Red Deer Museum + Art Gallery is re-opening on July 2nd! Book your visit here. Check out our Blog for art activities and up to date news!
4525-47a Avenue, Red Deer, AB T4N 6Z6
With so many people baking more at home these days we've been sharing some recipes on our blog from recipe books we've found in the MAG's collection. As we work on another recipe post for you (that an awesome follower of ours has recreated) we wanted to take the time in honour of National Indigenous Peoples Day to share some recipes for bannock.
Cooking with Red Deer's own Brianna Lizotte – watch as she makes bannock for the first time. Shared by Metis Nation of Alberta Local 492. Photo is a still from the video of Brianna Lizotte making bannock.
Bannock and Fried Bread tutorial with Two Kohkums in the Kitchen, Doreen Jacobs and Floranda Kootenay. From the Awo Taan Healing Lodge Society
Tim & Isa - Tim Kenny (Jean Baptiste Gambler 183, Alberta) cook up his mother's traditional recipe with Isabelle Dallaire (Malécite de Viger, Quebec) -
Aria, Elizabeth & Barbara - three generations of Algonquin women from Kitigan Zibi Anishinabeg First Nation -
Rowena the "Bannock Queen" from B.C.
Duran Tolley from Kitiagan Zibi Anishnabeg Nation and Chef Yannick LaSalle from Les Fougeres in Chelsea, Quebec.
Another recipe for bannock (Frybread) can be found on the Canadian Museum of History site here.
"Bannock is a flour-water combination bread, fried over a fire, that originated with Indigenous Peoples." - recipe here from the Rocky Mountain House National Historic Site.
HISTORY OF BANNOCK
"It is conventionally believed that Scottish fur traders called Selkirk introduced bannock to the Indigenous peoples of North America during the 18th and 19th centuries[…] Indigenous people adopted bannock, often using corn flour or plants rather than the wheat flour of Europeans. However, the story isn’t so straightforward. It is now understood that many Indigenous communities had their own pre-colonial versions of bannock. Indigenous peoples in Canada were consuming unleavened bread-like foods from the starch or flour of bracken rhizomes (the underground stems of ferns), which were cooked or baked on rocks over fire, in sand, or in cooking pits or earth ovens. For example, camas bulbs (an herb from the lily family) would have been baked for long periods of time, dried, and then flattened or chopped, and formed into cakes and loaves..." Read more at The Canadian Encyclopedia.