Bannock (food) the older which refers to maize bread cooked in hot ashes Likewise, Yup'ik "alatiq" comes from "pancakes, fritters". As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick. Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas.
Boule de Suif Boule de Suif "Boule de Suif" (translated variously as "Dumpling", "Butterball", "Ball of Fat", or "Ball of Lard") is a famous short story by the late 19th-century French writer Guy de Maupassant first published on 15/16 April 1880. It is arguably his most famous short story and is the title story for his collection on the Franco-Prussian War, titled Boule de Suif et Autres Contes de la Guerre ("Dumpling and Other Stories of the War"). The story is set in the Franco-Prussian War and follows a group of French residents of Rouen, recently occupied by the Prussian army. The ten