Bannock (food) Bannock (food) Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. The word "bannock" comes from Northern and Scots English dialects. The "Oxford English Dictionary" states the term stems from "panicium", a Latin word for "baked dough", or from "panis", meaning bread. It was first referred to as "bannuc" in early glosses to the 8th century author Aldhelm (d. 709), and its first cited definition in 1562. Its historic use was primarily in Ireland, Scotland and Northern England. The Scottish poet Robert
Boule de Suif stories dealing with the Franco-Prussian war. The plot has often been adapted, in whole or in part, for films and other media: 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